Canola/Rapeseed Proteins and Peptides

Aachary, Ayyappan Appukuttan; Thiyam‐Holländer, Usha; Eskin, Michael

doi:10.1002/9781118860588.ch10

Cited by 7 publications

(5 citation statements)

References 146 publications

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“…In short, any approach (including pH shifting, homogenization, ultrasonication, proteolysis, hydrolysis, conjugation, glycosylation, acylation, and esterification) that could cause these changes to the protein molecules would most likely lead to increased solubility. Similarly, increasing the emulsifying and foaming activities of a protein may require mechanisms that promote a balance of its hydrophobic‐hydrophilic property in addition to its solubility (Aachary, Thiyam‐Hollander, & Eskin, 2014; Damodaran, 2008). Other mechanisms include conjugation with other polymers, disruption of agglomeration using ultrasonication and modifications that reveal the hydrophobic core of the proteins.…”

Section: Modification Of Plant Proteins By Various Processing Techniquesmentioning

confidence: 99%

Modification of plant proteins for improved functionality: A review

Akharume

Aluko

Adedeji

2021

Comp Rev Food Sci Food Safe

342

136

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The market trend towards plant‐based protein has seen a significant increase in the last decade. This trend has been projected to continue in the coming years because of the strong factors of sustainability and less environmental impact associated with the production of plant‐based protein compared to animal, aside from other beneficial health claims and changes in consumers' dietary lifestyles. In order to meet market demand, there is a need to have plant‐based protein ingredients that rival or have improved quality and functionality compared to the traditional animal protein ingredients they may replace. In this review article, we present a detailed and concise summary of the functionality challenges of some plant protein ingredients with associated physical, chemical, and biological processing techniques (traditional and emerging technologies) that have been attempted to enhance them. We cataloged the differences between several studies that seek to address the functionality challenges of selected plant‐based protein ingredients without overtly commenting on a general technique that addresses the functionality of all plant‐based protein ingredients. Additionally, we elucidated the chemistry behind some of these processing techniques and how they modify the protein structure for improved functionality. Although, many food industries are shifting away from chemical modification of proteins because of the demand for clean label product and the challenge of toxicity associated with scale‐up of this technique, so physical and biological techniques are widely being adopted to produce a functional ingredient such as texturized vegetable proteins, hydrolyzed vegetable protein, clean label protein concentrates, de‐flavored protein isolates, protein flour, and grits.

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Section: Modification Of Plant Proteins By Various Processing Techniquesmentioning

confidence: 99%

Modification of plant proteins for improved functionality: A review

Akharume

Aluko

Adedeji

2021

Comp Rev Food Sci Food Safe

342

136

View full text Add to dashboard Cite

show abstract

“…In addition to the oil, canola meal, and flour, the by-products of oil extraction contain residual oil and protein that can be used for animal and human nutrition. Canola meal contains up to 50% protein, determined on a dry weight basis [15] and a [16]. The amino acid composition of canola proteins is comparable to that of soybean proteins and meets the Food Agriculture Organization (FAO) and World Health Organization (WHO) requirements for adults (Table 2).…”

Section: Introductionmentioning

confidence: 91%

Factors Affecting the Quality of Canola Grains and Their Implications for Grain-Based Foods

Sabbahi

Azzaoui

Rhazi

et al. 2023

Foods

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Canola, Brassica napus L., is a major oilseed crop that has various uses in the food, feed, and industrial sectors. It is one of the most widely produced and consumed oilseeds in the world because of its high oil content and favorable fatty acid composition. Canola grains and their derived products, such as canola oil, meal, flour, and bakery products, have a high potential for food applications as they offer various nutritional and functional benefits. However, they are affected by various factors during the production cycle, post-harvest processing, and storage. These factors may compromise their quality and quantity by affecting their chemical composition, physical properties, functional characteristics, and sensory attributes. Therefore, it is important to optimize the production and processing methods of canola grains and their derived products to ensure their safety, stability, and suitability for different food applications. This literature review provides a comprehensive overview of how these factors affect the quality of canola grains and their derived products. The review also suggests future research needs and challenges for enhancing canola quality and its utilization in food.

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“…Among the legumes, soybean and green peas are the most employed nowadays, but also proteins from other beans such as fava beans, chickpeas, and lentils are commonly requested by the food industry [ 37 , 38 ]. Regarding the cereals group, the main sources of proteins are provided by wheat gluten, corn zein, and rice, while proteins from oilseeds are separated from the oil, starch, and fibers of products such as canola, sunflower, peanut, rapeseed, and flaxseed [ 39 , 40 , 41 , 42 ].…”

Section: Plant Proteinsmentioning

confidence: 99%

Combination of Milk and Plant Proteins to Develop Novel Food Systems: What Are the Limits?

Nascimento

Odelli

Carvalho

et al. 2023

Foods

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In the context of a diet transition from animal protein to plant protein, both for sustainable and healthy scopes, innovative plant-based foods are being developing. A combination with milk proteins has been proposed as a strategy to overcome the scarce functional and sensorial properties of plant proteins. Based on this mixture were designed several colloidal systems such as suspensions, gels, emulsions, and foams which can be found in many food products. This review aims to give profound scientific insights on the challenges and opportunities of developing such binary systems which could soon open a new market category in the food industry. The recent trends in the formulation of each colloidal system, as well as their limits and advantages are here considered. Lastly, new approaches to improve the coexistence of both milk and plant proteins and how they affect the sensorial profile of food products are discussed.

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Canola/Rapeseed Proteins and Peptides

Cited by 7 publications

References 146 publications

Modification of plant proteins for improved functionality: A review

Modification of plant proteins for improved functionality: A review

Factors Affecting the Quality of Canola Grains and Their Implications for Grain-Based Foods

Combination of Milk and Plant Proteins to Develop Novel Food Systems: What Are the Limits?

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