Rapeseed protein concentrate as a potential ingredient for meat analogues

Wanqing Jia, Nicolas Curubeto, Elvira Rodríguez-Alonso, Julia K. Keppler, Atze Jan van der Goot*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review


The potential for using rapeseed protein concentrate (RPC) as a novel protein source for meat analogues was investigated using shear cell technology with RPC-only and RPC-wheat gluten (WG) mixtures. The resulting products were characterized by texture analyser, confocal laser scanning microscopy (CLSM) and X-ray microtomography. Soy protein concentrate (SPC) was chosen as the benchmark because of its known capacity to create fibrous structures. Both RPC-only and RPC-WG mixtures could be transformed into fibrous products when processed at 140 °C and 150 °C with 40 wt% dry matter. The fibrous structure was improved by adding of WG into RPC at 140 °C and the colour of the RPC-WG product became lighter with more WG added. CLSM images revealed that the protein formed a continuous phase, and the RPC inherent polysaccharides acted as a dispersed phase. Overall, RPC is concluded as a promising alternative protein source after SPC for meat analogue applications. Industrial relevance: Rapeseed meal, which is a by-product from extraction of rapeseed oil, is currently mainly used as animal feed and seldom applied as a food ingredient. This study provides valuable insights into the potential of rapeseed protein concentrate produced by washing rapeseed meal with aqueous ethanol as an alternative plant protein for meat analogues. The outcomes of this study demonstrated the potential of rapeseed protein concentrates for structuring purposes, which is a step towards its commercial use as an environmentally sustainable meat analogue ingredient.

Original languageEnglish
Article number102758
JournalInnovative Food Science and Emerging Technologies
Early online date8 Jul 2021
Publication statusPublished - 2021


  • Confocal laser scanning microscopy
  • Fibrous structure
  • Meat analogue
  • Rapeseed protein concentrate
  • Shear cell technology
  • Structuring properties


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