EP4408195A1

EP4408195A1 - Rapeseed protein isolate

Info

Publication number: EP4408195A1
Application number: EP22789610.7A
Authority: EP
Inventors: Nicolas Jean-Robert ABELLO; Rudolf Franciscus Wilhelmus Cornelis Van Beckhoven; Marco Alexander Van Den Berg
Original assignee: DSM IP Assets BV
Current assignee: DSM IP Assets BV
Priority date: 2021-09-30
Filing date: 2022-09-30
Publication date: 2024-08-07
Also published as: WO2023052590A1

Abstract

The present invention relates to a native rapeseed protein isolate comprising an oil content of 1 to 15 wt. % on dry matter of the rapeseed protein isolate, wherein the isolate has a protein content of at least 90 wt.% (calculated as Dumas N x 6.25) on a dry weight basis, and wherein the isolate comprises an amount of moisture of less than 10 wt.%.

Description

RAPESEED PROTEIN ISOLATE

Field of the invention

The present invention relates to a native rapeseed protein isolate.

Background of the invention

Rapeseed is one of the most important oilseeds in the world (number 3 after soybean and palm oil). Rapeseed contains high amounts of oil (30 to 45 %) and protein (20 to 30 %). However anti-nutritional compounds such as glucosinolates, polyphenols and phytic acid are also present in rapeseed. Therefore rapeseed has received less attention for human nutrition due to the presence of such anti-nutritional compounds. However newer technologies can now be used to eliminate such compounds.

Processing of rapeseed seeds for oil production provides oilseed cake, also known as oilseed meal, as a by-product from cold-pressing and optionally extracting oil from the rapeseed seeds. The oilseed cake has a high-protein content which can be further extracted to produce rapeseed protein isolate.

Rapeseed protein isolate is now being suggested as an alternative to other proteins for human food use due to having a balanced amino acid profile on par with many animal proteins and superior to most vegetable proteins. Furthermore native rapeseed protein isolate has good potential functional properties such as emulsifying, foaming and gelling abilities. All these properties suggest that rapeseed seeds are a valuable source of high-quality protein isolate for utilization in the food processing industry, and can also be used as a good alternative to soybean derivatives and other plant and animal products.

The use of vegetable based protein in human nutrition is known, and for example WO 2008/094434 discloses the use of wheat protein isolates as an alternative to the use of egg yolk protein in compositions. However the use of wheat protein isolates may not be desirable for those with gluten allergies.

Rapeseed (Brassica Napus), also known as rape, oilseed rape, rapa, rappi, rapaseed (and in the case of one particular group of cultivars, canola) is a bright yellow flowering member of the family Brassicaceae (mustard or cabbage family), (Wanasundara, 2011). Following pollination, rapeseed plants form an elongated pod with two chambers separated by a membrane with a single row of seeds within each chamber. The pods are contain 15 to 30 small, spherical seeds. The seeds of the Brassica Napus species are brown to black when mature. There are about 115,000 seeds per pound. Seeds are about 0.8 to 2.4 mm in diameter and although seed size may vary with variety and environmental effects the variation is minor when compared to the size and shape of an elongated wheat grain approximately 6 mm in length and 3 to 3.5 mm in width.

Switching from an animal protein to plant protein comes with many challenges, like texture, flavour, colour, solubility etc. Particularly, plant proteins might provide undesired plant protein flavours, such as characteristic odour, characteristic taste, lingering taste or astringency.

Rapeseed is unfortunately no exception to that. Particularly, rapeseed protein isolates might have undesired plant protein flavours as well as certain food applications containing the rapeseed protein isolate, which will make these food products less appreciated by the consumer. Hence there is a need in the art for a rapeseed protein isolate that solves these problems.

Detailed description of the invention

This objective, amongst other objectives, is met by the native rapeseed protein isolate according to the appended claims.

Specifically, this objective, amongst other objectives, is met by providing a native rapeseed protein isolate comprising an oil content of 1 to 15 wt. % on dry matter of the rapeseed protein isolate, wherein the isolate has a protein content of at least 90 wt.% (calculated as Dumas N x 6.25) on a dry weight basis, and/or wherein the isolate comprises an amount of moisture of less than 10 wt.%.

Surprisingly, the present inventors found that adding oil to the rapeseed protein isolate reduces the undesired plant protein flavour of the isolate, as well as in applications of the protein isolate.

The rapeseed protein isolate of the invention is a native rapeseed protein isolate. By native is meant that the protein is not deliberately hydrolysed and that the protein is in its properly folded shape (in its native "conformation" or "structure").

The term isolate means that on a dry basis, 85 wt. % of the total weight of the isolate is protein. This is calculated using the Dumas method with a nitrogen conversion factor of 6.25. Or using nitrogen content determination method such as Dumas combustion. Typically, the non-protein content of the protein isolate includes non-protein compounds such as anti- nutritional substances, fibre and other components like the present oil. The present native protein isolate has a protein content of at least 90 wt.% (calculated as Dumas N x 6.25) on a dry weight basis, preferably at least 91 , 92, 93, 94, 95, 96, 97, 98, or at least 99 wt.% on a dry weight basis (calculated as Dumas N x 6.25).

Preferably, the amount of protein and oil do not exceed 100 wt. % of the protein isolate. However, when using the Dumas method with a nitrogen conversion factor of 6.25 the amount of protein can be overestimated reaching a percentage above 100%. Although Nx6.25 is the worldwide standard in commerce, scientists recognise that this overstates the value of plant proteins. The recognized nitrogen conversion factor for soy protein is Nx5.71 , but there is currently no such recognised factor for rapeseed.

In the context of the present invention, the term ‘oil’ means an oil that is liquid at room temperature. Preferably the oil is a plant oil.

In a preferred embodiment, the oil is chosen from the group consisting of rapeseed oil, avocado oil, corn oil, olive oil, soya bean oil, sunflower oil, grapeseed oil, palm oil, peanut oil, walnut oil, coconut oil, line seed oil, camelina oil, groundnut oil, cotton seed oil, safflower oil, sesame oil and rice bran oil. Preferably the oil is rapeseed oil.

In a preferred embodiment, the present native rapeseed protein isolate comprises an oil content of 1.5 to 12 wt. % on dry matter of the rapeseed protein isolate.

In a preferred embodiment, the present native rapeseed protein isolate comprises an oil content of to 2.5 to 10 wt. % on dry matter of the rapeseed protein isolate.

Preferably, the amount of oil is 1 to 9 wt. %, 2 to 8 wt. %, 2.5 to 7 wt. %, 3 to 6.5 wt. % or 4 to 6 wt. % on dry matter of the rapeseed protein isolate.

Preferably, the amount of oil is 0.5, 1 , 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5, 5.5, 6, 6.5, 7, 7.5, 8, 8.5, 9, 9.5 and/or 10 wt. % on dry matter of the rapeseed protein isolate.

In a preferred embodiment, the present native rapeseed protein isolate comprises saturated fatty acids, unsaturated fatty acids, omega fatty acids and/or trans fatty acids. Preferably, the present oil comprises saturated fatty acids, unsaturated fatty acids, omega fatty acids and/or trans fatty acids. Preferably, the saturated fatty acids comprise caproic acid, caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid and/or arachidic acid. Preferably, the unsaturated fatty acids comprise monounsaturated (MLIFA) and/or polyunsaturated fatty acids (PLIFA). Preferably, the monounsaturated fatty acids comprise palmitoleic acid, oleic acid and/or erucic acid. Preferably, the omega fatty acids comprise omega-9 fatty acids, omega-6 fatty acids and/or omega-3 fatty acids. Preferably, the omega-3 fatty acids comprise eicosapentaenoic acid, docosahexaenoic acid, alphalinolenic acid, hexadecatrienoic acid, stearidonic acid, eicosatrienoic acid, eicosatetraenoic acid, heneicosapentaenoic acid, docosapentaenoic acid, tetracosapentaenoic and/or tetracosahexaenoic acid. Preferably, the omega-6 fatty acids comprise linoleic acid, gamma-linoleic acid, arachidonic acid, docosatetetraenoic acid, tetracosatetraenoic acid, tetracosapentaenoic acid and/or docosapentaenoic acid.

Preferably the present oil content is determined by FAME analysis, calculated as sum of individual fatty acids expressed as triglyceride equivalents, preferably according to AOAC method 996.06 (Association of Official Analytical Chemists).

The predominant storage proteins found in rapeseed seeds are cruciferins and napins. Cruciferins are globulins and are the major storage protein in the seed. Cruciferin is composed of 6 subunits and has a total molecular weight of approximately 300 kDa. Napins are albumins and are a low molecular weight storage protein with a molecular weight of approximately 14 kDa. Napins are more easily solubilized and in for example EP 1715752 a process is disclosed to separate out the more soluble napin fraction, preferably to at least 85 wt.%. Napins are primarily proposed for use in applications where solubility is key.

Rapeseed proteins can be also divided into various fractions according to the corresponding sedimentation coefficient in Svedberg units (S). This coefficient indicates the speed of sedimentation of a macromolecule in a centrifugal field. For canola proteins, the main reported fractions are: 12S, 7S and 2S. Napin is a 2S albumin, and cruciferin is a 12S globulin.

In a preferred embodiment, the present native rapeseed protein isolate comprises 40 to 65 wt. % cruciferins and 35 to 60 wt. % napins. Preferably, the present native rapeseed protein isolate comprises 40 to 55 wt. % cruciferins and 45 to 60 wt. % napins.

In a preferred embodiment, the present native rapeseed protein isolate comprises 60 to 95 wt. % cruciferins and 5 to 40 wt. % napins, such as 60 to 80 wt. % cruciferins and 20 to 40 wt. % napins. Preferably, the present native rapeseed protein isolate comprises 65 to 75 wt. % cruciferins and 25 to 35 wt. % napins. Preferably the present native rapeseed protein isolate comprises 85 to 95 wt. % cruciferins and 5 to 15 wt. % napins.

In a preferred embodiment, the present native rapeseed protein isolate comprises 0 to 20 wt. % cruciferins and 80 to 100 wt. % napins, such as 0 to 15 wt. % cruciferins and 85 to 100 wt. % cruciferins, such as 0 to 10 wt. % cruciferins and 90 to 100 wt. % napins. Preferably, the present native rapeseed protein isolate comprises 1 to 5 wt. % cruciferins and 95 to 100 wt. % napins.

Preferably, the amounts of cruciferins and napins are calculated based on the total amount of protein in the present isolate. Or alternatively, the amounts of cruciferins and napins are calcuated based on the sum of cruciferins and napins. Preferably, the amounts of cruciderins and napins are determined by size exclusion chromatography (SEC). Preferably, the amounts of cruciderins and napins are determined by size exclusion chromatography (SEC) using the following test: samples of protein isolate are dissolved in a 500 mM NaCI saline solution and analyzed by High Performance SEC using the same solution as the mobile phase, followed by detection using UV absorbance at 220 nm, wherein the relative contribution of cruciferin and napin (wt. %) was calculated as the ratio of the peak area of each protein with respect to the sum of both peak areas, and absolute quantitation of cruciferin and napin was calculated using the response factor determined with a bovine serum albumin protein solution as an external calibration standard.

Preferably, the present native rapeseed protein isolate comprises 40 to 65 wt. % 12S and 35 to 60 wt. % 2S. Preferably, the present native rapeseed protein isolate comprises 40 to 55 wt. % 12S and 45 to 60 wt. % 2S.

In a preferred embodiment, the present native rapeseed protein isolate comprises 60 to 80 wt. % 12S and 20 to 40 wt. % 2S. Preferably, the present native rapeseed protein isolate comprises 65 to 75 wt. % 12S and 25 to 35 wt. % 2S.

In a preferred embodiment, the present native rapeseed protein isolate comprises 0 to 20 wt. % 12S and 80 to 100 wt. % 2S, such as 0 to 10 wt. % 12S and 90 to 100 wt. % 2S. Preferably, the present native rapeseed protein isolate comprises 1 to 5 wt. % 12S and 95 to 100 wt. % 2S. Alternativey, the present native rapeseed protein isolate comprises 0.5 to 5 wt. % 12S and 80 to 90 wt. % 2S.

Preferably, the amounts of 12S and 2S is determined by sedimentation velocity analytical ultracentrifugation (SV-ALIC) analysis. Preferably, the amounts of 12S and 2S is determined by sedimentation velocity analytical ultracentrifugation (SV-ALIC) analysis using the following test: samples of protein isolate are dissolved in a 3.0% (or 500 mM) NaCI saline solution and amounts determined using interference optics, as described in example 19 of patent US 8,623,445.

In a preferred embodiment, the present native rapeseed protein isolate comprises a conductivity in a 2 wt.% aqueous solution of less than 9000 pS/cm over a pH range of 2 to 12. More preferably the conductivity of the native rapeseed protein isolate in a 2 wt. % aqueous solution is less than 4000 pS/cm over a pH range of 2.5 to 11.5. For comparison the conductivity of a 5 g/l NaCI aqueous solution is around 9400 pS/cm. Preferably conductivity is measured with a conductivity meter, for example Hach senslON+ EC71.

In a preferred embodiment, the present native rapeseed protein isolate comprises a solubility of at least 88 % when measured over a pH range from 3 to 10 at a temperature of 23 +1-2 °C. Preferably a solubility of at least 90, 91 , 92, 93, 94, 95, 96, 97, 98 or at least 99% over a pH range from 3 to 10 at a temperature of 23 +1-2 °C. This is also known as the soluble solids index (SSI).

Preferably, solubility is calculated by:

Protein solubility (%) = (concentration of protein in supernatant (in g/l) I concentration of protein in total dispersion (in g/l)) x 100.

Preferably, the solubility is measured using the following test: -sufficient protein isolate to supply 0.8 g of protein is weighed into a beaker; -a small amount of demineralized water is added to the powder and the mixture is stirred until a smooth paste is formed;

-additional demineralized water is then added to make a total weight of 40 g (yielding a 2 % w/w protein dispersion);

-the dispersion is slowly stirred for at least 30 min using a magnetic stirrer;

-afterwards the pH is determined and adjusted to the desired level (2, 3, 4, etc.) with NaOH or HOI;

-the pH of the dispersion is measured and corrected periodically during 60 minutes stirring; -after 60 minutes of stirring, an aliquot of the protein dispersion is reserved for protein concentration determination (Kjeldahl or Dumas analysis; N x 6.25), another portion of the sample is centrifuged at 20,000 G for 2 min;

-the supernatant and pellet are separated after centrifugation;

-the protein concentration of the supernatant is also determined by Kjeldahl or Dumas analysis (N x 6.25);

- and protein solubility is calculated by:

For use in human food consumption the removal of phytates, phenolics (or polyphenolics) and glucosinolates prevents unattractive flavour and coloration and prevents decreased nutritional value of the protein isolate. At the same time this removal enhances the protein content of the protein isolate. In a preferred embodiment, the present native rapeseed protein isolate has a phytate level less than 5 wt.%, preferably less than, 4, 3, 2, 1 , 0.5, 0.4, 0.3, 0.2. 0.1 or less than 0.01 wt. %. Alternatively, the present native rapeseed protein isolate has a phytate level of 0.01 to 4, 0.05 to 3, 0.1 to 1 wt.%. Preferably the phytate level is measured using Eurofins method QD495, based on Ellis et al, Analytical Biochemistry Vol. 77:536-539 (1977), or ³¹P-NMR determination.

In a preferred embodiment, the present native rapeseed protein isolate has a phenolic content of less than 1 wt.% on dry matter expressed as sinapic acid equivalents. Preferably less than 0.9, 0.8, 0.7, 0.6, 0.5, 0.4, 0.3, 0.2, 0.1 , 0.05 or less than 0.01 wt.% on dry matter expressed as sinapic acid equivalents.

In a preferred embodiment, the present native rapeseed protein isolate comprises < 10 ppm gliadin. Preferably the native rapeseed protein isolate comprises less than 5 ppm gliadin and most preferably no gliadin can be detected. Preferably, gliadin content is determined using sandwich ELISA from R-Biopharm (cat no R7001 , lot 14434) used according to the manufacturer’s instructions to determine the gliadin ppm in extracts.

Preferably, the present native rapeseed protein isolate comprises an amount of moisture of less than 9%, such as less than 8, 7, 6, 5, 4, 3, 2, or 1%.

The native rapeseed protein isolate of the invention can be made by for example blending the present rapeseed protein isolate with the present oil, up to the desired amounts.

According to another aspect, the present invention relates to a food product comprising a native rapeseed protein isolate as defined herein.

The invention is further illustrated in the example below.

Examples

Rapeseed protein isolate was prepared from cold-pressed rapeseed oil seed meal as described in WO 2018/007492; the protein content was 90% (w/w). The resultant rapeseed protein isolate comprised in the range of from 40 to 65% (w/w) cruciferins and 35 to 60% (w/w) napins, contained less than 0.26% (w/w) phytate and had a solubility of at least 88% when measured over a pH range from 3 to 10 at a temperature of 23±2°C. Example 1

One gram of the rapeseed protein isolate was dispersed in 50ml solutions with various concentrations of rapeseed oil (Brassica Oil, Deventer, The Netherlands). The details of the oil concentrations are shown in table 1 below.

Table 1

Definition of attributes:

• Odour intensity: dissolved rapeseed protein isolate has a particular odour, the strength of a 2% solution in tap-water was set at 10

• Watery taste: dissolved rapeseed protein isolate is somewhat astringent (dryingout, roughening and puckery sensation felt in the mouth), hence the watery taste (pale, light and not strong) of a 2% solution in tap-water was set at 0

• Lingering aftertaste: dissolved rapeseed protein isolate is somewhat astringent, which remains present in the mouth for some time, the strength of a 2% solution in tap-water was set at 10

One gram of rapeseed protein isolate was added to 49ml rapeseed oil-tap water dispersions according to the concentrations in table 1. The dispersions were slowly stirred for at least 30 min using a magnetic stirrer. After 30 mins the odour and taste of the solutions were evaluated and scored relatively to the 2% rapeseed protein isolate solution in tap water (i.e. the 0% oil in table 1). Surprisingly, already after addition of 2% rapeseed oil, the odour intenstity and lingering aftertaste decreased, whereas the watery taste (more bland, neutral taste) increased. This improved further with increasing oil concentrations. Hence, the addition of rapeseed oil reduces undesired plant protein flavours and increases a more bland, neutral flavour. Example 2

One gram of the rapeseed protein isolate was dispersed in 50ml solutions with various concentrations of avocado oil (Healthy Oil, Soilmates, Aalsmeer, The Netherlands. The details of the oil concentrations are shown in table 2 below.

Table 2

Definition of attributes:

• Taste intensity: dissolved rapeseed protein isolate has a characteristic taste, the strength of a 2% solution in tap-water was set at 10

One gram of rapeseed protein isolate was added to 49ml avocado oil-tap water dispersions according to the concentrations in table 2. The dispersions were slowly stirred for at least 30 min using a magnetic stirrer. After 30 mins the odour and taste of the solutions were evaluated and scored relatively to the 2% rapeseed protein isolate solution in tap water (i.e. the 0% oil in table 2). Surprisingly, already after addition of 0.2% avocado oil, especially the odour intenstity was signicantly reduced, while at 6% avocado oil and higher the typical odour was fully absent. Also, the characteristic Canola taste reduced with increasing oil concentrations. Hence, the addition of avocado oil reduces undesired plant protein flavours.

Example 3

One gram of the rapeseed protein isolate was dispersed in 50ml solutions with various concentrations of rice bran oil (Thai edible oil company, Bangkok, Thailand. The details of the oil concentrations are shown in table 3 below. Table 3

Definition of attributes:

One gram of rapeseed protein isolate was added to 49ml rice bran oil-tap water dispersions according to the concentrations in table 3. The dispersions were slowly stirred for at least 30 min using a magnetic stirrer. After 30 mins the odour and taste of the solutions were evaluated and scored relatively to the 2% rapeseed protein isolate solution in tap water (i.e. the 0% oil in table 2). Surprisingly, already after addition of 2% rice bran oil, both odour intenstity and the taste intensity were reduced, which further reduced with increasing oil concentrations. Hence, the addition of rice bran oil reduces undesired plant protein flavours.

Example 4

Two gram of the rapeseed protein isolate was dispersed in 100ml solutions with various concentrations of sunflower oil (Jumbo, Veghel, The Netherlands). The details of the oil concentrations are shown in table 4 below.

Table 4

Definition of attributes:

• Watery taste: dissolved rapeseed protein isolate is somewhat astringent (dryingout, roughening and puckery sensation felt in the mouth), hence the watery taste (pale, light and not strong) of a 2% solution in tap-water was set at 0 Two grams of rapeseed protein isolate was added to 98ml sunflower oil-tap water dispersions according to the concentrations in table 1. The dispersions were slowly stirred for at least 30 min using a magnetic stirrer. After 30 mins the odour and taste of the solutions were evaluated and scored relatively to the 2% rapeseed protein isolate solution in tap water (i.e. the 0% oil in table 1). Surprisingly, already after addition of 0.6% sunflower oil, the odour intenstity significantly decreased, whereas the watery taste (more bland, neutral taste) increased. This improved further with increasing oil concentrations. Hence, the addition of sunflower oil reduces undesired plant protein flavours and increases a more bland, neutral flavour.

Example 5

One hundred (100) gram of a concentrated and washed aqueous liquid containing native rapeseed protein as obtainable after step vi). of the process for obtaining a native rapeseed protein isolate as described in WO 2018/007492 was mixed with various amounts of canola oil (Brassica Oil, Deventer, The Netherlands). The details of the oil concentrations are shown in table 5 below. All mixtures were frozen for 3 nights at -24 before freeze drying. Freeze drying was done for 3 nights, whereupon moisture levels are typically well below 2%. The % dry matter was determined, the DUMAS method was used to determine the wt% of total nitrogen on dry matter, the wt% total protein on dry matter was calculated as Dumas N x 6.25, and the wt% of total fat on dry matter was determined with the FAME method (see table 5).

Table 5

Subsequently, approximately 4 grams of the obtained freeze-dried powders were redissolved in approximately 196 grams of water as shown in table 5 above. The various 5 solutions were compared by tasting. Dissolved rapeseed protein isolate (the reference sample) has a characteristic taste, which has a certain intensity and astringency (i.e., drying-out, roughening and puckery sensation felt in the mouth). The intensity of a 2% solution in tap-water was set at 10. Both aspects are gradually reduced with increasing amounts of oil present. Moreover, the lingering of these taste attributes, or the so-called w mouth-drying/astringency aftertaste, is significantly decreased already at 1 ,0 wt% oil, gradually further decreased with increased wt% oil till absent at the higher concentrations.

Claims

1. A native rapeseed protein isolate comprising an oil content of 1 to 15 wt. % on dry matter of the rapeseed protein isolate, wherein the isolate has a protein content of at least 90 wt.% (calculated as Dumas N x 6.25) on a dry weight basis, and wherein the isolate comprises an amount of moisture of less than 10 wt.%.

2. A native rapeseed protein isolate according to claim 1 , comprising an oil content of 1.5 to 12 wt. % on dry matter of the rapeseed protein isolate.

3. A native rapeseed protein isolate according to claim 1 or 2, comprising an oil content of 2.5 to 10 wt. % on dry matter of the rapeseed protein isolate.

4. A native rapeseed protein isolate according to any of the preceding claims, wherein the oil is chosen from the group consisting of rapeseed oil, avocado oil, corn oil, olive oil, soya bean oil, sunflower oil, grapeseed oil, palm oil, peanut oil, walnut oil, coconut oil, line seed oil, camelina oil, groundnut oil, cotton seed oil, safflower oil, sesame oil and rice bran oil.

5. A native rapeseed protein isolate according to any of the preceding claims, comprising saturated fatty acids, unsaturated fatty acids, omega fatty acids and/or trans fatty acids.

6. A native rapeseed protein isolate according to any of the preceding claims, wherein the oil is rapeseed oil.

7. A native rapeseed protein isolate according to any of the preceding claims comprising 40 to 65 wt. % cruciferins and 35 to 60 wt. % napins.

8. A native rapeseed protein isolate according to any of the preceding claims comprising 60 to 95 wt. % cruciferins and 5 to 40 wt. % napins.

9. A native rapeseed protein isolate according to any of the preceding claims comprising 0 to 20 wt. % cruciferins and 80 to 100 wt. % napins.

10. A native rapeseed protein isolate according to any of the preceding claims with a conductivity in a 2 wt.% aqueous solution of less than 9000 pS/cm over a pH range of 2 to 12.

11. A native rapeseed protein isolate according to any of the preceding claims with a solubility of at least 88 % when measured over a pH range from 3 to 10 at a temperature of 23 +1-2 °C.

12. A native rapeseed protein isolate according to any of the preceding claims with a phytate level less than 5 wt.%.

13. A native rapeseed protein isolate according to any of the preceding claims having a phenolic content of less than 1 wt.% on dry matter expressed as sinapic acid equivalents.

14. A native rapeseed protein isolate according to any of the preceding claims, comprising < 10 ppm gliadin 15. A food product comprising a gluten free native rapeseed protein isolate according to anyone of claims 1 to 14.