Canola protein functional properties

Functional properties of canola protein products can be improved by succinylation (130,131). Controlled acetylation can reduce undesirable phenoHc constituents as well (132). However, antinutrients in canola and other vegetable protein products such as glucosinolates, phytic acid, and phenoHc compounds have severely limited food appHcations of these products. 

Functional Properties of Canola Protein Products Water Water-Olding Fat Absorption Capacity Absorption Emulsifying Activity Overrun... 

So far, two processes involving membrane separation for canola protein isolation are considered promising, and both are currently under commercial development Researchers at the University of Toronto developed a membrane-based process for canola protein isolation from defatted meal [29,42], in which, after precipitation, the soluble proteins were ultraflltered to be concentrated and diaflltered for purification. Two protein isolates were produced precipitated and soluble, with a combined protein recovery of more than 70% of total meal protein. Both products were high in protein (>85%), low in phytates (<1%), essentially free of glucosinolates (<2 (xmol/g) and had desirable functional properties comparable to those of soy protein. While the methionine content of both protein isolates was similar to the reported values, the soluble product was found to have a higher level of lysine than any canola proteins obtained before, and the precipitated protein isolate was, on the other hand, farther enriched with leucine [43]. This amino acid composition makes them suitable for nse in infant formulae (Table 4.6). Despite their excellent nutritive quality. 

Ghodsvali, A., Haddad Khodaparast, M. H., Vosoughi, M. and Diosady, L. L. 2005. Preparation of canola protein materials using membrane technology and evaluation of meals functional properties. Food Res. Int. 38 223-231. 

Aider M, Barbana C. 2011. Canola Proteins Composition, Extraction, Functional Properties, Bioactivity, Applications eis a Food Ingredient and AUeigenicity - a Practical and Critical Review. Trends in Food Science Technology 22(1) 21—39. 

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