Protein recovery from rapeseed press cake : Varietal and processing condition effects on yield, emulsifying capacity and antioxidant activity of the protein rich extract
Protein was recovered from five varieties and a mixed blend of cold-pressed rapeseed press cake by leaching and precipitation in a water-based process, and the protein recovery yield varied from 26–41% depending on variety. Exposure for heat during protein recovery severely reduced the rapeseed proteins’ ability to stabilize the oil–water interface of emulsion droplets. Protein extract from Lyside
