ArticleFood chemistry: X2025
Obtaining higher yield and quality rapeseed protein: complex enzymatic hydrolysis assisted alkaline water extraction of cold pressed-extracted rapeseed meal.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Valorization of Rapeseed Meal: Production, Fractionation, and Utilization Routes.Foods (Basel, Switzerland) · 2026Review
- Extrusion and Extrusion Combined with Solid-State Enzymatic Hydrolysis Improve the Nutrient Digestion of Rapeseed Meal in Growing Pigs.Animals : an open access journal from MDPI · 2026Article
- Application of high-temperature steam pretreatment of rapeseed meal in soy sauce fermentation: dynamic evolution of taste, aroma, and microbial communities.Food chemistry: X · 2026Article
- Mixed Microbial Fermentation-Induced Quality Upgrade of Rapeseed Meal: Volatile Metabolite and Differential Protein Analysis via Multi-Omics Methods.Foods (Basel, Switzerland) · 2026Article
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Authors and funding
7 authors.
Funding
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Abstract
In this experiment, rapeseed meal (RSM) was subjected to different pressing temperatures (75 °C and 150 °C) and extraction method (enzymatic hydrolysis (EH), alkaline water extraction (AWE), and EH + AWE) were chosen to assess the effects of temperature on nutritional components, protein solubility (PS), secondary structure, fractions, and molecular weight (PMW), and in vitro protein digestibility (IVPD) of RSM and various methods on the extraction rate (ER), yield, and the characteristics of rapeseed protein (RP). The results indicated that high temperature caused some proteins to remain bound within the fiber, reduced PS and α-helix content, thereby complicating the extraction process. The RP extracted using EH + AWE showed higher ER, yield, PS, small PMW, and soluble sugar, lower glucosinolate content. This study established that EH + AWE of cold pressed-extracted RSM is a suitable method for RP extraction, providing a reference for the efficient development of RSM and the application of RP in the food industry.
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