Functional Properties of Rapeseed Protein Hydrolysates: A Systematic Review of Their Biological Activity and Applications

Introduction: Vegetable oils are widely used in various industries, which stimulates the growth of oilseed production. Rapeseed crops are expanding especially rapidly, for which Russia is one of the ten world leaders. At the same time, by-products of rapeseed processing (oilcakes and meal) containing more than 40% protein remain an underestimated resource for obtaining protein preparations. The study of rapeseed protein hydrolysates containing biologically active peptides is of particular interest to the food, feed, and pharmaceutical industries.

Purpose: To summarize and systematize current scientific data on rapeseed protein hydrolysates, including production methods, identified biological activities, and potential areas of application. The analysis places particular emphasis on studies reporting peptides with antioxidant, antimicrobial, antihypertensive, DPP-IV-inhibitory, and anticancer activities. 

Materials and Methods: The systematic review is based on an analysis of scientific publications published between 2014 and 2025 in peer-reviewed journals indexed in international and national databases. Sources were selected using search engines such as Google Scholar, PubMed, ScienceDirect, SpringerLink, and the Russian Science Citation Index (RSCI). The inclusion criteria comprised thematic relevance, scientific novelty, and publication in journals recognized by established citation indices. The review incorporates both experimental studies conducted in vitro and in vivo, as well as research based on in silico modeling methods. The process of source identification, selection, systematization, and analysis is presented using a PRISMA flow diagram.

Results: It has been established that rapeseed protein hydrolysates can serve as valuable functional ingredients in food products, aquaculture feeds and sources of bioactive compounds. The influence of hydrolysis methods on their functional and technological properties, as well as the potential for replacing traditional protein components, is discussed. Promising areas of further research have been identified, including the use of new enzyme preparations and bioinformatics approaches for the identification of biologically active peptides.

Conclusion: Rapeseed protein hydrolysates have significant potential for use in various industries. Further research should be aimed at optimizing the methods of their preparation, in-depth study of the mechanisms of biological activity and expanding the areas of practical application. The development of new rapeseed protein processing technologies can contribute to the creation of innovative products with improved functional properties.

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