Rapeseed Protein
Advantages
- Non-GMO
- High Oil Absorption Capacity
- High Protein Solubility
- High Emulsification Capacity
Applications
Beverages (Protein Shakes) | Mayonnaise | Meat Extenders | Soups
Functional Attributes
| Soy Protein | Rapeseed | ||
| Functionality | Protein | ||
| (Reference) | |||
| Water Absorption (g/g) | 2.75 | 2.1 | |
| Oil Absorption (g/g) | 0.96 | 1.13 | |
| Foaming Capacity (%) | 25 | 24 | |
| Foaming Stability (%) | 35 | 47 | |
| Protein Solubility (%) | 31(pH 11) | 70 (pH 9.5) | |
| Emulsification (%) | 75 | 94 | |
| Emulsification Stability (%) | 77 | 94.1 | |
| Least Gelation Protein (%) | 14 | 25 |
Essential Amino Acid Profile
| Amino Acids | Mg/g |
| Histidine | 23 |
| Isoleucine | 40 |
| Leucine | 54 |
| Valine | 38 |
| Lysine | 30 |
| Methionine | 9 |
| Phenylalanine | 32 |
| Threonine | 24 |
| Tryptophan | 10 |
Nutritional Profile
| Composition | Values |
| Energy | 377 Kcal/100g |
| Fat | 3-4% |
| Carbohydrates | 15-20% |
| Protein | 65-70% |
| Moisture | 5-10% |
| Ash | <3.0% |
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