Partially hydrolyzed rapeseed protein isolates with improved functional properties

Limited rapeseed protein hydrolysates ranging from 3.1 to 7.7% hydrolysis w ere produced from isoelectric-pre cipitated protein isolate. Water absorpti on, oil absorption, whippability, foam capacity and stability, emulsifying activity, and emulsion stability of the hydrolysates were determined. All p rotein hydrolysates showed better functional properties than the original p rotein isolate. Foam and emulsion stability decreased as the degree of hydr olysis increased. The hydrolysate with the lowest degree of hydrolysis show ed the best functional properties. These improved functional properties mak e rapeseed protein hydrolysates a useful product to be used in foods such a s breads, cakes, ice creams, meat products, desserts, and salad dressings.