Open Access

Table 1

Comparison of techno-functional properties of rapeseed protein concentrate (NAPUS) with and without high pressure homogenization with literature data.

Protein Protein Water Fat Emulsifying
solubility solubility binding binding capacity
at pH 4.5 at pH 7.0 capacity capacity (ml oil /g
(%) (%) (ml/g) (ml/g) product)

Protein concentrate
41 53 4.7 1.9 293
(without homogenization)

Protein concentrate
46 57 4.6 1.8 345
(with homogenization)

Protein concentrate
56 108
(Thompson et al., 1982)

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