Rapeseed is one of the most world-wide cultivated oilseeds for oil extraction. The main applications of this oil are human consumption and biodiesel (Lomascolo et al. 2012). The meal by-produced during oil extraction, despite its well-balanced nutritional profile, is nowadays only used for feed purposes. Low yields in protein fractionation and the presence of phenolic compounds have so far limited their application in food (Campbell, 2015).
De-oiled sunflower kernels (DSK), a side product of the sunflower oil industry, are a promising new protein source for many food applications, such as meat analogue. However, the presence of natural phenols in the kernel, such as chlorogenic acid (CGA), causes a limitation on its usage for food applications. Undesired CGA and proteins complexes formation during processing have an impact on the functional properties of the protein.
The aim of this research is to understand the impact of phenol extraction from rapeseed meal and DSK on the functional and structuring properties and their potential applications in meat analogues.