Impact of spring rape varieties on protein extraction from press cake, emulsifying properties and antinutrient content.

Key Points

• The goal is to evaluate how different spring rape varieties influence protein extraction efficiency, emulsifying properties, and antinutrient content.
• Examined various spring rape cultivars including Edda, Fergus, and Sigrid.
• Evaluated protein extraction from press cake and emulsifying abilities of the protein.
• Assessed antinutrient levels associated with each cultivar.
• Edda showed superior emulsifying properties compared to other cultivars.
• Fergus and Sigrid exhibited reduced antinutrient content, enhancing potential food applications.
• Significant differences in protein functionality were found among the tested spring rape varieties.