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Optimization of Rapeseed Protein Preparation by Salt Extraction and Its Physiochemical Properties
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Zhengqi LI1, 2, Zhuoyan SUN1, 2, Xiuqing ZHANG2, Haisheng PEI1, Jianfang SHI1, Yuanyuan LI1, Xuefang HU1, Xiaona ZHAI1, *
Science and Technology of Food Industry | 2026, 47(15) : 280 - 288
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Science and Technology of Food Industry | 2026, 47(15): 280-288
• Processing Technology •
Optimization of Rapeseed Protein Preparation by Salt Extraction and Its Physiochemical Properties
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Zhengqi LI1, 2, Zhuoyan SUN1, 2, Xiuqing ZHANG2, Haisheng PEI1, Jianfang SHI1, Yuanyuan LI1, Xuefang HU1, Xiaona ZHAI1, *
Affiliations
  • 1Key Laboratory of Agro-products Primary Processing, Ministry of Agriculture and Rural Affairs, Academy of Agricultural Planning and Engineering, MARA, Beijing 100121, China
  • 2College of Food Science & Nutrition Engineering, China Agricultural University, Beijing 100083, China
Published: 2026-08-01 doi: 10.13386/j.issn1002-0306.2025070313
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The aim of the study was to provide a reference basis for the preparation of high-quality rapeseed protein by salt-extraction. Cold-pressed dehulled rapeseed meal was used. The salt-extraction process was optimized using single-factor experiment and response surface experiments analysis, and the physicochemical properties were investigated and compared with the protein obtained by alkali-extraction and acid-precipitation. The results showed that the optimal conditions were as follows, pretreatment with phytase and hydrated ethanol, 0.75 mol/L CaCl2 extracting medium, pH6.5, solid-liquid ratio 1:12 g/mL, temperature 53 ℃ and extraction time 90 minutes, and achieving a protein solubility of 27.96% under these conditions. Furthermore, the resulted rapeseed protein achieved a higher protein purity at 77.12%±0.63% and a lower phytic acid content of 0.13%±0.01%, in comparison to the protein obtained by alkali-extraction and acid-precipitation method. What's more, SDS-PAGE analysis revealed that the main components of salt-extracted protein were albumin. Its higher contents of α-helices and β-turns dominated its stable and flexible structure, also leading to better solubility. This experiment provides a basis for using the salt-solution method to prepare high-quality rapeseed protein.

rapeseed  /  slat extraction  /  protein quality  /  physiochemical properties
李政奇, 孙卓妍, 张秀清, 裴海生, 师建芳, 李媛媛, 胡雪芳, 翟晓娜. 盐溶法制备菜籽蛋白的工艺优化及其理化特性研究. 食品工业科技, 2026 , 47 (15) : 280 -288 . DOI: 10.13386/j.issn1002-0306.2025070313
Zhengqi LI, Zhuoyan SUN, Xiuqing ZHANG, Haisheng PEI, Jianfang SHI, Yuanyuan LI, Xuefang HU, Xiaona ZHAI. Optimization of Rapeseed Protein Preparation by Salt Extraction and Its Physiochemical Properties[J]. Science and Technology of Food Industry, 2026 , 47 (15) : 280 -288 . DOI: 10.13386/j.issn1002-0306.2025070313
Appendix
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Year 2026 volume 47 Issue 15
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Article Info
doi: 10.13386/j.issn1002-0306.2025070313
  • Receive Date：2025-07-25
  • Online Date：2026-10-24
  • Published：2026-08-01
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  • Received：2025-07-25
Affiliations
    1Key Laboratory of Agro-products Primary Processing, Ministry of Agriculture and Rural Affairs, Academy of Agricultural Planning and Engineering, MARA, Beijing 100121, China
    2College of Food Science & Nutrition Engineering, China Agricultural University, Beijing 100083, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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