Polypeptide profile and functional properties of defatted meals and protein isolates of canola seeds

Extraction, Composition and Functional Properties of Pennycress (Thlaspi arvense L.) Press Cake Protein

“…The earlier studies on the production of protein isolates from canola and rapeseed (members of the Brassicaceae family like pennycress), using the conventional method of alkali solubilization followed by acid precipitation at isoelectric pH [8][9][10], corroborate our results for pennycress seed meal protein isolate. The resultant canola protein products had 76-80 % crude protein [10].…”

“…The resultant canola protein products had 76-80 % crude protein [10]. Protein content increased greatly (88-100 % crude protein) when ultrafiltration was included in the procedure [8,11].…”

Comparative biochemical profile of protein-rich products obtained from industrial rapeseed meal

“…The direct alkaline extraction is one of the most typical procedures for preparation of canola (rapeseed varieties) protein isolates with high protein yield (Tan et al, 2011). Protein content of alkaline extracted precipitates may vary from 70% to 90% (Aluko and McIntosh, 2001;Ghodsvali et al, 2005), although protein isolates with a protein content higher than 90% have also been reported (Pedroche et al, 2004). The ash (2.35 ± 0.32%, Table 2) and total lipid contents (2.13 ± 0.17%, Table 2) were in the range of maximum allowed concentrations, below 4% and 2%, respectively (EFSA, 2013).…”

“…Rapeseed meal has the potential to serve as an alternative plant protein source for human consumption because of its high biological value (Campbell et al, 1981), relatively well-balanced amino acid composition (Sosulski, 1983;Pastuszewska et al, 2000) and good functional properties (Aluko and McIntosh, 2001;Yoshie-Stark et al, 2008). The use of rapeseed protein or their derivatives for non-food and non-feed purposes as antiamnestic, antihypertensive, antithrombotic, antioxidative, antifungal and antiviral agents has also been documented .…”

Effect of pH and NaCl on the Emulsifying Properties of a Napin Protein Isolate

“…Despite its well-balanced amino acid profile [6], the utilization of canola protein by the food industry has been limited due to its poorer functionality compared to animal-derived protein ingredients, improvement of theses properties would be worthy of investigation. Depending on the canola variety used, processing practices and methods of extraction, protein functionality can vary considerably [2,[7][8][9]. Successful processing innovations and product characterization could lead to the development of a new plant sourced protein food ingredient.…”