Techno-functional properties of Camelina sativa cake proteins treated with the instant controlled pressure drop (DIC) technology Academic Article in Scopus uri icon

abstract

  • The instant controlled pressure drop (DIC) is one of the emerging technologies in food that can affect the extraction and techno-functional properties of proteins. Camelina sativa cake was subjected to various DIC treatments, with pressure (0.2¿0.7 MPa) and exposure time (20¿60 s) variables. Afterwards, protein extraction was conducted, and the influence of individual or combined variables on the techno-functional properties of the protein concentrate was analyzed, and each treatment was later analyzed against the control. Furthermore, DIC increased the protein extraction yield. The pressure, time, and their interaction variables influenced the oil absorption capacity (OAC), foaming capacity (FC), and stability (FS), while water-holding capacity (WHC) was solely affected by pressure. The results of comparing DIC against control showed significant differences in OAC, emulsifying activity index (EAI), FS, and FC. These findings strongly indicate that DIC enhances protein extraction yield and modifies the techno-functional properties of camelina proteins. © 2023

publication date

  • July 1, 2024