Canola proteins for human consumption: extraction, profile, and functional properties.

Siong H Tan,Rodney J Mailer,Christopher L Blanchard,Samson O Agboola

doi:10.1111/j.1750-3841.2010.01930.x

Abstract

Canola protein isolate has been suggested as an alternative to other proteins for human food use due to a balanced amino acid profile and potential functional properties such as emulsifying, foaming, and gelling abilities. This is, therefore, a review of the studies on the utilization of canola protein in human food, comprising the extraction processes for protein isolates and fractions, the molecular character of the extracted proteins, as well as their food functional properties. A majority of studies were based on proteins extracted from the meal using alkaline solution, presumably due to its high nitrogen yield, followed by those utilizing salt extraction combined with ultrafiltration. Characteristics of canola and its predecessor rapeseed protein fractions such as nitrogen yield, molecular weight profile, isoelectric point, solubility, and thermal properties have been reported and were found to be largely related to the extraction methods. However, very little research has been carried out on the hydrophobicity and structure profiles of the protein extracts that are highly relevant to a proper understanding of food functional properties. Alkaline extracts were generally not very suitable as functional ingredients and contradictory results about many of the measured properties of canola proteins, especially their emulsification tendencies, have also been documented. Further research into improved extraction methods is recommended, as is a more systematic approach to the measurement of desired food functional properties for valid comparison between studies.

Highlights

The name canola was introduced in Canada in 1979 that denotes rapeseed varieties that produce oil having less than 2% erucic acid and less than 30 μmol/g meal of total glucosinolates (Canola Council of Canada 1990)
Pedroche and others (2004), in their study species such as of B. napus were similar to B. rapa in nonreducing of amino acid profile of B. carinata proteins reported a lower con- conditions with molecular weight of the polypeptides ranging tent of lysine, with the isolate extracted by NaOH at pH 10, 11, from 12 to 80 kDa (Aluko and McIntosh 2001)
YN94-669 contrast with the results reported by Aluko and McIntosh (2001), meal had the highest PS, suggesting that protein–protein interac- where the Emulsion stability (ES) of acid-precipitated isolates was higher than that of tions were less than protein-water interactions; this meal its meal

Summary

Introduction

The name canola was introduced in Canada in 1979 that denotes rapeseed varieties that produce oil having less than 2% erucic acid and less than 30 μmol/g meal of total glucosinolates (Canola Council of Canada 1990). Pedroche and others (2004), in their study species such as of B. napus were similar to B. rapa in nonreducing of amino acid profile of B. carinata proteins reported a lower con- conditions with molecular weight of the polypeptides ranging tent of lysine, with the isolate extracted by NaOH at pH 10, 11, from 12 to 80 kDa (Aluko and McIntosh 2001).

Results

Conclusion