Impact of Phytase Treatment and Calcium Addition on Gelation of a Protein-Enriched Rapeseed Fraction

Abstract Rapeseed press cake was upcycled as a protein-enriched ingredient through dry fractionation. The fraction contained higher amounts of phytic acid compared to cake, and phytase treatment applied decrease the content from 6.8 0.5%. effect leading release cations also mimicked by extrinsic calcium addition. Both addition significantly improved heat-induced gel properties but had minor on protein solubility dispersion stability at pH 8. Water holding capacities gels were highest for phytase-treated sample (91 97%, respectively), followed with added (86 94%, respectively) control (60 86%, respectively). Gel firmness same pattern. Scanning electron microscopy images revealed an interconnected structured network in gel, while more rigid open structure observed. gelation resulting suggest that soluble dietary fibre-enriched rapeseed serve promising raw material gelled food systems. positive proposes part improvement observed after may be caused released phytate.