A new study from the University of Copenhagen, published in the journal Nature, has found a possible solution to a problem within the rapeseed industry. The study suggests that it is possible to prevent the accumulation of glucosinolate compounds found in the brassicaceous family, which includes cabbages and broccoli. By doing so, rapeseed cake could be used as an alternative protein source for human consumption.
Rapeseed cake, known for its high protein content, has mostly been used as animal feed due to the bitter taste and health risks associated with the defence compounds it produces. Furthermore, rapeseed cake has not been approved as a food for human consumption due to its content of goitrogenic glucosinolates. These glucosinolates, which cause an enlarged thyroid, can also be found in broccoli and other substances but are known to have a pungent, wasabi-like flavour in rapeseed cake.
However, the researchers discovered that removing three proteins from the rapeseed plant could block the glucosinolates from entering the seeds and prevent accumulation. The supply of rapeseed globally is abundant, making it an ideal plant-based protein source.
Barbara Ann Halkier, one of the paper’s authors, stated that the discovery could pave the way for EFSA approval, allowing the locally-grown protein crop as novel food for human consumption. The method, which can be easily scaled up to fit industry demands, can translate from model plants to rapeseed crops.
In conclusion, rapeseed cake’s potential as a source of alternative protein is tremendous. With the right technology and proper preparation methods, it can be used in whole food products such as muesli, cakes, and more. This study serves as an example of how innovative solutions to problems within traditional industries can play a significant role in shaping the future of food.
