Impact of spring rape varieties on protein extraction from press cake, emulsifying properties and antinutrient content
The study demonstrates that emulsifying properties and anti-nutritional content differ significantly between spring rape varieties. Selecting suitable cultivars, such as Edda for emulsification or Fergus and Sigrid for reduced anti-nutrients, can improve rapeseed protein functionality for food applications. Future studies should include multiple harvest years to strengthen these findings. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Authors
- Johan Thuvander (ORCID: https://orcid.org/0000-0002-2998-8118)
- Karolina Östbring (ORCID: https://orcid.org/0000-0002-2773-1108)
- Eu Sheng Wang (ORCID: https://orcid.org/0000-0002-8499-1221)
- Cecilia Ahlström (ORCID: https://orcid.org/0000-0002-9530-2911)
- Emil Andersson (ORCID: https://orcid.org/0000-0001-6523-4973)
- Inger-Cecilia Mayer Labba
- Ann-Sofie Sanberg
- Evangelia Papagianni
Institutions
- Lund University (SE)
- Swedish University of Agricultural Sciences (SE)
- Chalmers University of Technology (SE)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2026-02-26
- DOI
- https://doi.org/10.1002/jsfa.70547
- Primary Topic
- Food Chemistry and Fat Analysis
- Type
- article
- Field-Weighted Citation Impact
- 0.00