Rapeseed proteins functionality

Food proteins are important in determining the characteristics of many food products. Frequently the protein used influences more than one characteristic of the food. The protein selected will vary as a function of the protein, the formulation of the food, and the processing of the product. The most common proteins used as food ingredients include egg proteins [83,84], soy proteins [85,86], milk proteins [87,88,89], wheat gluten [90], and fish proteins [91]. Other proteins have been used to a lesser degree and include rapeseed protein, sunflower protein, pea protein, cottonseed protein, peanut protein, and blood plasma. 

Rapeseed proteins possess besides their high nutritional value a distinct functional potential enabling stabilization of emulsions and foams as well as formation of gel-like and other structured systems with high water-binding capacity. Therefore, a lot of new value-added applications in human nutrition, animal feeding (like the use of rapeseed protein concentrates in aquaculture) and for different technical purposes may be expected. 

Modification of a food to make it less harmful by removing potential toxins or allergens may create a functional food. Using this criterion, infant formula, protein hydrolysates, low-sodium salt substitutes, low-fat dairy products, and low-erucic-acid rapeseed oil (canola oil) might be considered functional foods. 

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