Removal of phenolic compounds in the production of high-quality canola protein isolates

Xu, Lei; Diósady, Levente L.

doi:10.1016/s0963-9969(00)00159-9

Cited by 106 publications

(90 citation statements)

References 68 publications

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“…Means with the same superscript letter within one column were not statistically different (p > 0.05) Fig. 4 Fourier Transform Infrared spectra of unmodified and modified rapeseed proteins solutions show brown colours of different intensities (Das Purkayastha et al 2015;Xu and Diosady 2002); this brown colour is noticeable in the control. So following the previous protocol, colorimetric evaluation of protein was performed by scanning their aqueous solution (5 % w/v).…”

Section: Degree Of Whitenessmentioning

confidence: 94%

Effect of maleylation on physicochemical and functional properties of rapeseed protein isolate

et al. 2016

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Influence of maleylation on the physicochemical and functional properties of rapeseed protein isolate was studied. Acylation increased whiteness value and dissociation of proteins, but reduced free sulfhydryl and disulfide content (p < 0.05). Intrinsic fluorescence emission and FTIR spectra revealed distinct perturbations in maleylated proteins' tertiary and secondary conformations. Increase in surface hydrophobicity, foaming capacity, emulsion stability, protein surface load at oil-water interface and decrease in surface tension at air-water interface, occurred till moderate level of modification. While maleylation impaired foam stability, protein solubility and emulsion capacity were markedly ameliorated (p < 0.05), which are concomitant with decreased droplet size distribution (d 32 ). In-vitro digestibility and cytotoxicity tests suggested no severe ill-effects of modified proteins, especially up to low degrees of maleylation. The study shows good potential for maleylated rapeseed proteins as functional food ingredient.

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Section: Degree Of Whitenessmentioning

confidence: 94%

Effect of maleylation on physicochemical and functional properties of rapeseed protein isolate

et al. 2016

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“…Among various solvents tested, aqueous ethanol had the least effect in solubilising walnut seed proteins. 39,76 Walnut flour has been employed in the formulation of various functional food products such as meat, dairy and bakery products. 77 -81 The results of those studies showed that walnut flour components have positive effects on the nutritional, functional and sensory characteristics of the byproducts developed.…”

Section: Walnut Flourmentioning

confidence: 99%

Walnut (Juglans regia L.): genetic resources, chemistry, by-products

Martínez

Labuckas

Lamarque

et al. 2010

J. Sci. Food Agric.

203

190

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Walnut (Juglans regia L.) is the most widespread tree nut in the world. There is a great diversity of genotypes differing in forestry, productivity, physical and chemical nut traits. Some of them have been evaluated as promising and may serve as germplasm sources for breeding. The nutritional importance of the nut is related to the seed (kernel). It is a nutrient-dense food mainly owing to its oil content (up to 740 g kg(-1) in some commercial varieties), which can be extracted easily by screw pressing and consumed without refining. Walnut oil composition is dominated largely by unsaturated fatty acids (mainly linoleic together with lesser amounts of oleic and linolenic acids). Minor components of walnut oil include tocopherols, phospholipids, sphingolipids, sterols, hydrocarbons and volatile compounds. Phenolic compounds, present at high levels in the seed coat but poorly extracted with the oil, have been extensively characterised and found to possess strong antioxidant properties. The oil extraction residue is rich in proteins (unusually high in arginine, glutamic and aspartic acids) and has been employed in the formulation of various functional food products. This review describes current scientific knowledge concerning walnut genetic resources and composition as well as by-product obtainment and characteristics.

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“…According to available literature data, isolation technique based on isoelectric protein precipitation in most of the cases results in coloured proteins due to coextracted chlorophylls and polyphenols which are very often of unpleasant and bitter taste that is undesirable from the technological and consumers point of view (Xu and Diosady, 2002). Another approach is to achieve protein solubilisation using saline solutions followed by protein precipitation due to salt removal through ultrafiltration and diafiltration membranes.…”

Section: Introductionmentioning

confidence: 99%

Progress in vegetable proteins isolation techniques: A review

Hadnadjev¹,

Dapcevic-Hadnadjev²,

Pojić³

et al. 2017

Food & Feed Res

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Novel vegetable proteins, like those extracted from abundant raw materials (grass) or agri-food by-products and waste streams (oilseed meals), are expected to be used as replacers for animal-derived proteins, due to higher production efficiency, reduced life cycle environmental impact and possibility to meet consumers' dietary or cultural preferences. Although having a versatile functionality (emulsifying, foaming, gelling, texturizing agents), application of proteins is limited since their properties highly depend on their structure and composition, environmental factors (pH, ionic strength, presence of other micro-and macro-molecules in food matrices) and isolation method and conditions. The objective of this article is to review the current techniques used to isolate the proteins from vegetable raw materials and comment on the influence of extraction method and conditions (pH, ionic strength, extraction media temperature, extraction time, etc.) on protein properties (yield, purity, appearance, solubility, denaturation degree, emulsification efficiency, etc.). The utilization of novel technologies such as ultrasound assisted extraction, electro-activation technique and approaches (enzyme-assisted extraction) to improve protein extraction yield or functionality was also discussed.

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Removal of phenolic compounds in the production of high-quality canola protein isolates

Cited by 106 publications

References 68 publications

Effect of maleylation on physicochemical and functional properties of rapeseed protein isolate

Effect of maleylation on physicochemical and functional properties of rapeseed protein isolate

Walnut (Juglans regia L.): genetic resources, chemistry, by-products

Progress in vegetable proteins isolation techniques: A review

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