Rheological characteristics of commercial canola protein isolate–κ-carrageenan systems

Uruakpa, F.O.; Arntfield, Susan D.

doi:10.1016/j.foodhyd.2003.07.001

Cited by 39 publications

(21 citation statements)

References 29 publications

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“…The improved network structure due to CPI and -CAR electrostatic complexing (shown as properly formed network) suggests a synergistic interaction between CPI and -CAR. These microstructural findings were corroborated by the rheological data previously reported [4].…”

Section: Structural Arrangements Of Canola Protein Isolate Networksupporting

confidence: 88%

“…Dispersions of CPI--CAR mixtures and CPI alone at pH 6 and 10 were prepared under optimum gelling conditions established in a previous rheological study [4]. Each mixture was stirred for approximately 1 h at room temperature or until a complete dispersion of the mixture was achieved.…”

Section: Sample Preparationmentioning

confidence: 99%

“…The method described by Uruakpa and Arntfield [4] was used to determine the optimum gelling conditions (pH 6, 15% w/v CPI, 3% w/v -CAR, 0.05 M NaCl) for CPI--CAR mixtures. Dynamic rheological testing was conducted to characterize different combinations of CPI--CAR gels following a full factorial model (Design-Expert ® Software, Stat-Ease Inc., Minneapolis, MN).…”

Section: Determination Of Optimum Gelation Conditionsmentioning

confidence: 99%

“…So far, studies have focused on isolation and evaluation of laboratory-prepared canola proteins. Dynamic rheological testing and response surface optimization model were used to characterize and establish optimum gelling conditions (15%, w/v; CPI; pH 6; 0.05 M NaCl; 3%, w/v -CAR) for commercial canola protein isolate--carrageenan (CPI--CAR) mixtures [4]. Gels prepared at pH 6 showed high G (97,465 Pa) and low tan δ (0.15) values.…”

Section: Introductionmentioning

confidence: 99%

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Impact of urea on the microstructure of commercial canola protein–carrageenan network: A research note

Uruakpa

Arntfield

2006

International Journal of Biological Macromolecules

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Section: Structural Arrangements Of Canola Protein Isolate Networksupporting

confidence: 88%

Section: Sample Preparationmentioning

confidence: 99%

Section: Determination Of Optimum Gelation Conditionsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Impact of urea on the microstructure of commercial canola protein–carrageenan network: A research note

Uruakpa

Arntfield

2006

International Journal of Biological Macromolecules

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“…Sodium salts promote protein molecule stability and negatively affect canola protein gel structure formation. Canola protein-hydrocolloid hybrid systems composed of up to 20% (w/w) protein (protein product had 87% protein that is composed of 3% of 2S protein and 97% of 11S(or 7S) protein and 3% (w/w) κ-carrageenan resulted in gels with improved strength and structure and provided more elasticity (Uruakpa and Arntfield, 2004) but guar gum produced less elastic gels (Uruakpa and Arntfield, 2005). Structure formation and stabilization of the polysaccharidecanola protein gels were mediated by hydrophobic, noncovalent and covalent interactions (Uruakpa and Arntfield, 2006).…”

Section: Gel Network Formationmentioning

confidence: 99%

Canola/rapeseed protein-functionality and nutrition

Wanasundara¹,

McIntosh²,

Perera³

et al. 2016

OCL

142

103

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-Protein rich meal is a valuable co-product of canola/rapeseed oil extraction. Seed storage proteins that include cruciferin (11S) and napin (2S) dominate the protein complement of canola while oleosins, lipid transfer proteins and other minor proteins of non-storage nature are also found. Although oil-free canola meal contains 36-40% protein on a dry weight basis, non-protein components including fibre, polymeric phenolics, phytates and sinapine, etc. of the seed coat and cellular components make protein less suitable for food use. Separation of canola protein from non-protein components is a technical challenge but necessary to obtain full nutritional and functional potential of protein. Process conditions of raw material and protein preparation are critical of nutritional and functional value of the final protein product. The storage proteins of canola can satisfy many nutritional and functional requirements for food applications. Protein macromolecules of canola also provide functionalities required in applications beyond edible uses; there exists substantial potential as a source of plant protein and a renewable biopolymer. Available information at present is mostly based on the protein products that can be obtained as mixtures of storage protein types and other chemical constituents of the seed; therefore, full potential of canola storage proteins is yet to be revealed.Keywords: Canola / rapeseed storage proteins / cruciferin / napin / protein digestibility / functional properties Résumé -Protéines de canola et de colza : fonctionnalités et nutrition. Les tourteaux riches en protéines repré-sentent un coproduit de valeur de l'extraction de l'huile de canola/colza. Dans la graine, les protéines de stockage, notamment la cruciférine (11S) et la napine (2S), dominent la fraction protéique du canola, mais des oléosines, des protéines de transfert de lipides et d'autres protéines mineures non dédiées au stockage sont également présentes. Bien que le tourteau de canola déshuilé contienne 36-40 % de protéines sur poids sec, la présence de composants non protéiques, dont les fibres, les polymères phénoliques, les phytates, la sinapine, etc. issus de l'enveloppe de la graine et des composants cellulaires rendent les protéines moins appropriées à une utilisation en alimentation humaine. Cette revue présente les connaissances actuelles en termes de valeur nutritionnelle et fonctionnelle des protéines issues des graines de canola. La séparation des protéines de canola des composants non protéiques représente un défi technique mais nécessaire pour libérer totalement le potentiel nutritionnel et fonctionnel de la protéine. Les protéines de stockage de canola peuvent satisfaire un grand nombre d'exigences nutritionnelles et fonctionnelles pour des applications alimentaires. Les macromolécules protéiques de canola offrent également des fonctionnalités requises dans les applications dépassant les seules utilisations alimentaires ; un potentiel important existe en tant que source de protéines végétales et de biopol...

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