EVALUATION OF FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF PROTEIN ISOLATE OF RAPESEED OF THE SIBERIAN VARIETY

As an alternative source of vegetable protein, waste from the processing of oilseeds of the Brassicaceae family is of particular interest. The article presents the results of a study of the functional and technological properties of a protein isolate from rapeseed cake of the Siberian variety. The following were determined: water-binding and water-retaining abilities, fat-retaining ability, emulsifying ability and stability of the emulsion. The influence of the pH of the medium on the foaming and stability of the foam of the protein isolate of rapeseed was also investigated. As a result of the study, it was found that with a hydromodule of 1:3, rapeseed isolate has the maximum indicators of water-binding and water-retaining abilities. When adding 1 cm3 of oil per 1 g of rapeseed isolate, its fat-holding capacity was 100%, further decreasing as the amount of oil added increases. During the experiment, it was revealed that rapeseed isolate has a high emulsifying ability and emulsion stability. As a result of the study, it was found that a decrease in pH to 2 leads to an increase in foam capacity (by 30%) and foam stability (by 50%) compared to pH 10. It follows from the results obtained that rapeseed isolate is able to increase the water-binding, moistureretaining, fat-retaining, emulsifying abilities of meat systems. Thus, it has been established that protein isolate from rapeseed cake of the Siberian variety may be of interest as an alternative to soy protein, and is a promising technological additive for use in meat products.

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