Rapeseed proteins potential

Multiple regression analysis performed for succinylated rapeseed protein isolates indicated that emulsification activity was related to protein solubility, hydrophobicity, zeta potential, and flow behavior of aqueous dispersions of the proteins. Emulsion stability was affected by protein solubility, zeta potential, apparent viscosity of protein dispersions, and difference in density between aqueous and oil phases [76],... 

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. 

Rapeseed has become an important crop in the temperate zones of the world, with production in more than 30 countries on 5 continents. The productive capacity of the crop and the nutritive value of its protein have made rapeseed a leading potential source of food and feed protein ingredients. Oilseed rapeseed was grown in India over 3000 years ago, and at least 2000 years ago in China and Japan. It is not clear when rapeseed oil became a food oil in addition to its use as a fuel for lamp lighting and for soap and candles. Throughout most of the long history of this crop, the cake or meal was used as a fertilizer or soil conditioner, a practice that persists today in China and Japan (5). 

Rapeseed is a potential source for such products because it is the major crop in Europe and one of the most important oilseeds worldwide. It contains between 19% and 22% proteins. In 2008, an amount of about 8 Mio t rapeseed oil was produced... 

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. 

Plessers et al 1962). In these trials, the yield for Camelina is better than that for either rapeseed or flaxseed grown in the same location. This first study demonstrated that Camelina is an excellent northern climate crop that is not susceptible to temperatures as low as -11°C but is highly susceptible to herbicides (Plessers et al., 1962). This is consistent with our observations that Camelina is susceptible to very low levels of residual class 2 herbicides in the soil. Furthermore, this first study reports that Camelina matures about 4 weeks more quickly than flax and that the protein yield is better than flax and has an average protein content of about 40%. Hence, this initial trial in 1958-60 demonstrates that Camelina has vast potential in the northern portions of the United States and in southern Canada as an alternative oil seed crop with a significant benefit to cold tolerance and quick maturity. 

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