Proteins of Oilseed Cakes, Their Isolation and Usage Possibilities

Authors

  • J. Bárta Department of Plant Production, Faculty of Agriculture, University of South Bohemia in České Budějovice, České Budějovice http://orcid.org/0000-0002-6830-2369
  • V. Bártová Department of Plant Production, Faculty of Agriculture, University of South Bohemia in České Budějovice, České Budějovice http://orcid.org/0000-0003-2865-6792
  • M. Jarošová Department of Plant Production, Faculty of Agriculture, University of South Bohemia in České Budějovice, České Budějovice http://orcid.org/0000-0002-6846-3779
  • J. Švajner Department of Plant Production, Faculty of Agriculture, University of South Bohemia in České Budějovice, České Budějovice http://orcid.org/0000-0002-8777-1187

Keywords:

oil crops, oilseed cakes, seed proteins, protein concentrates and isolates

Abstract

Oilseed cakes and meals are obtained as by-products after oil extraction. They contain 15–60 % proteins with a relatively good amino acid proportion and other valuable components such as dietary fibre, residual fat, polyphenols etc. Proteins are above all represented by globulins, especially 11-12S globulin, and albumins. Oilseed cakes are often used as feed for farm animals but they can be valorised in the form of flour and protein concentrate or by an isolation using dry or wet processes. In this work, a characterization of seed proteins of selected oilseed crops and methods of protein isolation are presented. Possibilities of oilseed protein products use in human nutrition and food products are evaluated.

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Published

2021-09-15

How to Cite

Bárta, J., Bártová, V., Jarošová, M., & Švajner, J. (2021). Proteins of Oilseed Cakes, Their Isolation and Usage Possibilities. Chemické Listy, 115(9), 472–480. Retrieved from http://ww-w.chemicke-listy.cz/ojs3/index.php/chemicke-listy/article/view/3915

Issue

Vol. 115 No. 9 (2021)

Section

Articles