7 - Proteins from oil-producing plants

Abstract

Many oilseeds, including the aster family (Asteraceae), the mustard family (Brassicaceae) as well as less traditional oilseeds such as flax, hemp, and sesame contain sufficient protein to be of value for human consumption. Utilization of these protein sources, however, is often limited by the presence of a range of antinutritional factors which include fiber, protease inhibitors, oxalic acid, phytic acid, phenolic compounds and glycosides and glucosides. Methods to reduce these compounds are presented though protein purification is often an effective approach to accomplish this. Adequate technofunctional properties are also critical to the successful utilization of these proteins; chemical, and enzymatic techniques have been used to improve these properties or produce products with specific health benefits. Examples of foods containing these proteins have been presented as well, an indication of the potential for these proteins in future applications.