The digestibility of rapeseed protein isolate prepared by salt and alkali extraction: The importance of protein composition
文献类型： 外文期刊
作者： Kangyu Li;Dengfeng Peng;Jiaqi Shao;Fenghong Huang;Weiping Jin;Xia Wan;Jack Yang;Qianchun Deng
作者机构：
关键词： 4D label-free proteomic;Alkali extraction;Protein quality;Rapeseed protein isolate;Salt extraction
期刊名称： Food Chemistry
ISSN： 0308-8146
年卷期： 2025 年 493 卷
页码：
收录情况： SCIE（2025版） ; ; EI（2025版）
摘要： In this study, four rapeseed protein extracts were prepared from intact/dehulled rapeseed using salt and alkaline extraction. Their nutritional quality was assessed and linked to protein composition through 4D label-free proteomics. Salt-extracted protein isolates had lower glucosinolate (0.47 μmol/g) and phytic acid (0.59 %) content than the alkaline-extracted protein isolates, whereas the alkaline-extracted isolates demonstrated higher digestibility (93 %). The inconsistency between the trend of non-protein anti-nutritional factors and protein digestibility suggests that protein composition may play a more significant role than anti-nutritional factors. Proteomic analysis showed that both extraction methods yielded similar globulin (cruciferin) abundance, but the salt-extracted isolate contained more protein anti-nutritional factors, including albumin (napin) and other protease inhibitors. These findings highlight the importance of protein composition in determining digestibility, showing the need for a protein composition-based approach in evaluating (plant) protein digestibility.
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