Abstract
AbstractCanola meal proteins were solubilized from canola flour at pH 12 using sodium hydroxide solution. Proteins were then precipitated sequentially at pH values ranging from 11 to 3 in decrements of 1 pH unit. The weight distribution and the properties of these fractions were analyzed. The majority (>76%) of the recovered proteins were precipitated at pH values at or below 7. Another substantial fraction was precipitated at pH 11. The functional and thermal property (differential scanning calorimetry) analyses showed that this protein fraction exhibits the highest water holding capacity and lowest melting point. The plastics prepared with refined protein isolates (with pH 11 fraction removed) showed higher water resistance, tensile, and flexural strength, toughness, and elongation values compared to those prepared with standard canola protein isolates. This shows that mechanical and water resistance properties of protein‐based plastics can be enhanced using improved protein isolates.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
