The review concerns with value-determining nonlipidic components from rapeseed, especially the structure, the content and the distribution of proteins and glucosinolates in different species and varieties. Furthermore structural changes and their effects on the composition and properties are summarized.I Abbreviations: B. nap., B. camp., B. junc.

The current state of knowledge in the field of synthesis and properties of polyglycerols and polyglycerol fatty acid esters is presented. Alternatives for the analytical characterization of these families by means of physico-chemical methods, with special reference to chromatography and spectroscopy, are described. Furthermore, the use of polyglycerol fatty acid esters as food additives is considered from the view-points of the physiology of nutrition and of processing technology.

literature is reviewed about the preparation and functional properties$nd application of defatted meals, protein concentrates and isolates of Brassica seeds. Especially the influence of physico-chemical, microbiological and enzymatical treatments is represented on antinutritional compounds, glucosinolates, their splitting products and phytic acid. General classification of processes and productsAs protein-enriched manufactured products from Brassica seed are recognised seed meals, protein concentrates and isolates, which differ from one another in their composition, properties and possible applications [22, 30, 77, 82, 85, 90, 93, 104, 107, 109, 113a, 131, 132, 136, 152, 163, 1641. Seed-meals are extracted from seeds and their manufactured products, so called "industrial meals", if necessary in connection with dehulling by non-extractive pre-or posttreatment.Hull-rich products with low raw protein content (< 45 %) are used exclusively as components of mixed fodder in animal feeding. Dehulled products with high raw protein content (>45 %) have importance mainly as components for human nourishment.Protein concentrates are obtained by extracting anti-nutritive constituents of seeds or seed meal with aqueous and/or non-aqueous solvents. Concentrates from dehulled raw materials (raw protein content > 60 %) are potentially useful for the food industry, those from hull-rich raw materials (raw protein content < 60 %) for fodder.Protein isolates are obtained by extraction the proteins from seeds or seed meals and precipitation or ultra-filtration. Isolates (raw protein content > 90 %) are of prospective importance for human nourishment.For economic reasons industrial processes of the detoxification of Brassica seed meal is impractical at present, with the exception of thermal pre-treatment (toasting, steaming) of industrial meals. Protein-enriched products have been produced under large-scale re-' Physical TreatmentPhysical treatments either lead to myrosinase inactivation and thus work against the formation of toxic autolysis products or cause a volatilisation or a transformation into biologically more passive compounds. The effects of such treatments are summarised in Tables 1 and 2.The main possibilities for inactivating myrosinase are treating the seeds by heating, cooking or dipping in hot water or diluted soda-lye and micro-wave radiation. It is worth to remark in this connection, that various Brassica species and varieties exhibit different thermal stabilities of myrosinase [88]. The degree of enzyme inactivation depends on the time and temperature of the heating, as well as on the humidity regime. In this a short time treatment of intact seeds at temperatures of 100 "C and high humidity generally proves to be more effective than longer time (30 min) heating at temperatures below 100 "C and limited water content [37, P24, P30).In closed systems, i.e. with constant water content, the efficiency of thermal inactivation is higher than in open systems. A 15 min heating of intact seeds at 90 "C and 8% water conten...

Texturizing is the key to produce meat-like products from vegetable proteins; by application of texturized protein products it is possible to increase the substitution rate of meat in meat products, because such products have their own structure, and their addition will not cause such a structure loss as it is connected with addition of proteins as a powder. Thermoplastic extrusion is a relatively simple procedure to process flours to structurates [I, 21.Our aim was to study the extrusion of mixtures of soybean and sunflower flours, because the amino acid compositions of the two proteins supplement each other.

The action of sucrose polyesters (SPE) as undigestible fat-like compounds on lipid metabolism of growing rats was studied. Over a period of 4 weeks the animals were fed a semi-synthetic diet containing 6 % of SPE with or without reduction of dietary fat. The substitution of dietary fats by SPE or the additional supply of SPE led to an increase of fecal lipid and cholesterol excretion, which was accompanied by a significant stimulation of in vitro cholesterol synthesis of the liver and by a significant reduction of liver cholesterol. The serum cholesterol level, however, was not affected, whereas the level of triglycerides both in serum and liver was significantly reduced to about 40% of that found in control animals.