Abstract
Oilseeds have potential food uses because of their high protein content. Besides, these proteins when added to a type of foods, supply desirable functional properties, such as whipping capacity and viscosity, emulsification and water and oil holding capacities. Rapeseed and soybean protein isolates were found to possess whipping capacity followed by those of sunflower, peanut, sesame, cottonseed and safflower. The addition of sugar improved the whipping properties of oilseed proteins. The whipping capacity of oilseed proteins decreased due to heating at 100 degrees C for time of 15 to 60 min. Soybean protein had the highest emulsifying capacity compared with the other oilseed proteins. The heated oilseed proteins had emulsification properties similar to or better than the control. Glandless cottonseed protein had high water and oil holding capacities. The water holding capacity of oilseed proteins decreased gradually as the duration of heating at 100 degrees C was increased. On the other hand the heated oilseed proteins had oil holding capacities similar to or better than unheated proteins.
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