Proteomic and Glucosinolate Profiling of Rapeseed Isolates from Meals Produced by Different Oil Extraction Processes

Vassilios Raikos, Madalina Neacsu, Garry Duthie, Fergus Nicol, Martin Reid, Louise L. Cantlay, Viren Ranawana

Research output: Contribution to journalArticle

46 Downloads (Pure)

Abstract

The proteomes and glucosinolate content of two commercial rapeseed meals produced by cold-pressing and pre-press solvent extraction were investigated with the aim of identifying process-related differences between them. One-dimensional protein electrophoresis of the meals and their corresponding protein isolates revealed similarities in protein band distribution between cold-pressed and pre-press solvent extracted samples. Two-dimensional protein electrophoresis coupled with mass spectrometry confirmed that the seed storage protein cruciferin was the major protein in both meals either intact or in the form of α- and β- polypeptide subunits. HPLC analysis indicated that cold-press meals contained significantly higher amounts of glucosinolates than the solvent-extracted meals. Progoitrin was the main glucosinolate detected irrespective of the processing method used for extraction and levelled to 2.52 g/kg and 1.25 g/kg for cold-pressed and solvent–extracted meal respectively. Furthermore, glucosinolate-free protein isolates were prepared from this by-product of the oil production industry.
Original languageEnglish
Article numbere13060
JournalJournal of Food Processing and Preservation
Volume41
Issue number4
Early online date14 Sep 2016
DOIs
Publication statusPublished - Aug 2017

    Fingerprint

Cite this