Partially hydrolyzed rapeseed protein isolates with improved functional properties

Abstract

Abstract Limited rapeseed protein hydrolysates ranging from 3.1 to 7.7% hydrolysis were produced from isoelectric‐precipitated protein isolate. Water absorption, oil absorption, whippability, foam capacity and stability, emulsifying activity, and emulsion stability of the hydrolysates were determined. All protein hydrolysates showed better functional properties than the original protein isolate. Foam and emulsion stability decreased as the degree of hydrolysis increased. The hydrolysate with the lowest degree of hydrolysis showed the best functional properties. These improved functional properties make rapeseed protein hydrolysates a useful product to be used in foods such as breads, cakes, ice creams, meat products, desserts, and salad dressings.