Foaming properties of acid-soluble protein-rich ingredient obtained from industrial rapeseed meal

• Published in: Journal of food science and technology 2018-09, Vol.55 (9), p.3792-3798
• Main Authors: Ivanova, Petya, Kalaydzhiev, Hristo, Dessev, Tzvetelin T., Silva, Cristina, Rustad, Turid, Chalova, Vesela
• Format: Article
• Language: English
• Subjects: Chemistry; Chemistry and Materials Science; Chemistry/Food Science; coproducts; Ethanol treated rapeseed meal; Feed additives; Foam capacity and stability; Foam microstructure; Foaming; Foaming agents; foaming properties; Foams; Food industry; Food processing industry; Food Science; foods; Image analysis; Image processing; ingredients; microstructure; Nutrition; Original; Original Article; pH effects; plant proteins; protein isolates; Protein sources; Proteins; Rapeseed; rapeseed meal; Sodium chloride; Stability analysis; Studies
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-018-3311-y

The use of the rapeseed meal as a source for preparation of protein-rich ingredients for the food industry is an alternative to the current limited application as a feed additive. The aim of this study was to evaluate foaming properties of an acid-soluble protein-rich ingredient (ASP) obtained from industrial rapeseed meal as a co-product of a protein isolate. Foam capacity and stability over a period of 60 min were evaluated by using volumetric and image analyzing methods. The influence of NaCl at two boundary concentrations (0.03 and 0.25 M) was studied over a pH range from 2 to 10. The ASP exhibited high foamability ([90%), not influenced by pH or salt addition. In contrast, foam stability, measured over a 60 min period, was pH and NaCl dependent. By the end of the observation period, the addition of 0.25 M NaCl reduced the foam volume by more than 70% at all pH values. After 30 min at pH values 4, 6 and 8, which are the most common for food products, the foams without NaCl retained 51, 38 and 41% of the initial foam volume, respectively. The results were in agreement with image analysis observations where microstructure ofthe foams with NaCl was more heterogeneous than that of the foams without salt addition. The high foamability and relatively high foam stability at pH from 4 to 8 without NaCl addition shows that ASP could be a potential alternative to plant proteins currently used as foaming agents in the food industry.