Oilseed components

Several processes for the manufacture of protein concentrates or isolates for aquaculture have also been developed. These technologies yield nondenatured proteins with better digestibility for fish nutrition. Membrane separation techniques are used to separate oilseed components, remove antinutritional factors, and fractionate protein for fish feed production. 

These are produced from dehuUed nuts such as cashews or peanuts. They correspond in composition to raw persipan paste. They are designated according to the oilseed component. 

Solvent Extraction. Extraction processes, used for separating one substance from another, are commonly employed in the pharmaceutical and food processing industries. Oilseed extraction is the most widely used extraction process on the basis of tons processed. Extraction-grade hexane is the solvent used to extract soybeans, cottonseed, com, peanuts, and other oilseeds to produce edible oils and meal used for animal feed supplements. Tight specifications require a narrow distillation range to minimize solvent losses as well as an extremely low benzene content. The specification also has a composition requirement, which is very unusual for a hydrocarbon, where the different components of the solvent must be present within certain ranges (see Exthaction). 

Some plant volatiles, however, are highly specific and composed of compounds not found in unrelated plant species.46 Allyl isothiocyanate, a specific odor component, is a breakdown product of glucosinolates in oilseed rape, B. napus. This compound attracts the crucifer flea beetle, Phyttotreta cruciferae, which is consistently found feeding in oilseed rape or canola fields.50... 

Efforts are under way to characterize the chemical properties of oilseed proteins and to relate these characteristics to the functional properties of seed products (9,11-16). Research deals with the chemistry of proteins affected by pH, suspension medium, heat denaturation, and enzyme degradation. Once constituents of seeds are identified and related to a specific functional property, efforts can be made to selectively modify or maintain these components to effectively utilize their beneficial contributions to food systems during processing, thereby expanding use of oilseeds and their by-products In foodB. 

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