Canola proteins: composition, extraction, functional properties, bioactivity, applications as a food ingredient and allergenicity – A practical and critical review

Aïder, Mohammed; Barbana, Chockry

doi:10.1016/j.tifs.2010.11.002

Cited by 230 publications

(151 citation statements)

References 94 publications

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“…Association of these compounds and their breakdown products with macromolecular protein during protein recovery processes and in the final product is considered a disadvantage due to the potential antinutrient effects, contribution to unfavorable colors and tastes. Chemistry of these components and products in canola has been reviewed in detail by Aider andBarbana (2011) andWanasundara (2011).…”

Section: Non-proteinaceous Compounds Associated With Canola Proteinmentioning

confidence: 99%

“…The reviews published on canola protein during the last 5 years by different research groups (Aachary and Thiyam, 2012;Aider and Barbana, 2011;Alashi et al, 2013;Tan et al, 2011;Von Der Haar et al, 2014;Wanasundara, 2011) point out the significance and the value of this source as a food protein and also to generate high-value products based on protein. Environmental, demographic and economic issues we experience today highlight the advantages of direct use of plant proteins in human diet rather than converting them into animal proteins, and it is becoming a global trend as well as a need.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Canola/rapeseed protein-functionality and nutrition

Wanasundara¹,

McIntosh²,

Perera³

et al. 2016

OCL

136

103

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-Protein rich meal is a valuable co-product of canola/rapeseed oil extraction. Seed storage proteins that include cruciferin (11S) and napin (2S) dominate the protein complement of canola while oleosins, lipid transfer proteins and other minor proteins of non-storage nature are also found. Although oil-free canola meal contains 36-40% protein on a dry weight basis, non-protein components including fibre, polymeric phenolics, phytates and sinapine, etc. of the seed coat and cellular components make protein less suitable for food use. Separation of canola protein from non-protein components is a technical challenge but necessary to obtain full nutritional and functional potential of protein. Process conditions of raw material and protein preparation are critical of nutritional and functional value of the final protein product. The storage proteins of canola can satisfy many nutritional and functional requirements for food applications. Protein macromolecules of canola also provide functionalities required in applications beyond edible uses; there exists substantial potential as a source of plant protein and a renewable biopolymer. Available information at present is mostly based on the protein products that can be obtained as mixtures of storage protein types and other chemical constituents of the seed; therefore, full potential of canola storage proteins is yet to be revealed.Keywords: Canola / rapeseed storage proteins / cruciferin / napin / protein digestibility / functional properties Résumé -Protéines de canola et de colza : fonctionnalités et nutrition. Les tourteaux riches en protéines repré-sentent un coproduit de valeur de l'extraction de l'huile de canola/colza. Dans la graine, les protéines de stockage, notamment la cruciférine (11S) et la napine (2S), dominent la fraction protéique du canola, mais des oléosines, des protéines de transfert de lipides et d'autres protéines mineures non dédiées au stockage sont également présentes. Bien que le tourteau de canola déshuilé contienne 36-40 % de protéines sur poids sec, la présence de composants non protéiques, dont les fibres, les polymères phénoliques, les phytates, la sinapine, etc. issus de l'enveloppe de la graine et des composants cellulaires rendent les protéines moins appropriées à une utilisation en alimentation humaine. Cette revue présente les connaissances actuelles en termes de valeur nutritionnelle et fonctionnelle des protéines issues des graines de canola. La séparation des protéines de canola des composants non protéiques représente un défi technique mais nécessaire pour libérer totalement le potentiel nutritionnel et fonctionnel de la protéine. Les protéines de stockage de canola peuvent satisfaire un grand nombre d'exigences nutritionnelles et fonctionnelles pour des applications alimentaires. Les macromolécules protéiques de canola offrent également des fonctionnalités requises dans les applications dépassant les seules utilisations alimentaires ; un potentiel important existe en tant que source de protéines végétales et de biopol...

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Section: Non-proteinaceous Compounds Associated With Canola Proteinmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Canola/rapeseed protein-functionality and nutrition

Wanasundara¹,

McIntosh²,

Perera³

et al. 2016

OCL

136

103

View full text Add to dashboard Cite

show abstract

“…The content of total phenols in the rapeseed meal used (1.13 ± 0.04%), previously established by Ivanova et al (2016), was 4-fold reduced to 0.25 ± 0.02% (Table 1) by a simple 4-step ethanol treatment of the raw material. While in low quantities phenols are considered beneficial because of their antioxidant capacity, in higher amounts they reduce nutritional and functional properties of proteins (Aider and Barbana, 2011). In addition, rapeseed phenols are contributing to the bitter taste, astringency and dark color of the rapeseed meal thus influencing overall quality of corresponding protein products (Zum Felde et al, 2007).…”

Section: Chemical Composition Of Ethanol-treated Rapeseed Mealmentioning

confidence: 99%

Comparative biochemical profile of protein-rich products obtained from industrial rapeseed meal

Ivanova

Kalaydzhiev

Rustad

et al. 2017

Emir. J. Food Agric

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“…Canola (Brassica napus) is grown widely in Canada and the northern United States, and it is the second most abundant source of edible oil in the world (Aider & Barbana, 2011). Canola meal is also the second most abundant protein source for livestock feed, trailing soybean meal (Newkirk, 2009).…”

Section: Introductionmentioning

confidence: 99%

Enhancing the Nutritional Value of Canola (Brassica napus) Meal Using a Submerged Fungal Incubation Process

Croat

Gibbons

Berhow

et al. 2016

JFR

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The aim of this study was to determine the optimal fungal culture to increase the nutritional value of canola meal so it could be used at higher feed inclusion rates, and for a broad range of monogastrics, including fish. Submerged incubation conditions were used to evaluate the performance of seven fungal cultures in hexane extracted (HE) and cold pressed (CP) canola meal. Aureobasidium pullulans (Y-2311-1), Fusarium venenatum and Trichoderma reesei resulted in the greatest improvements in protein levels in HE canola meal, at 21.0, 23.8, and 34.8 %, respectively. These fungi reduced total glucosinolates (GLS) content to 2.7, 7.4, and 4.9 μM.g -1 , respectively, while residual sugar levels ranged from 0.8 to 1.6 % (w/w). In trials with CP canola meal, the same three fungi increased protein levels by 24.6, 35.2, and 37.3 %, and final GLS levels to 6.5, 4.0, and 4.7 μM.g -1 , respectively. Additionally, residual sugar levels were reduced to 0.3-1.0 % (w/w).

show abstract

Canola proteins: composition, extraction, functional properties, bioactivity, applications as a food ingredient and allergenicity – A practical and critical review

Cited by 230 publications

References 94 publications

Canola/rapeseed protein-functionality and nutrition

Canola/rapeseed protein-functionality and nutrition

Comparative biochemical profile of protein-rich products obtained from industrial rapeseed meal

Enhancing the Nutritional Value of Canola (Brassica napus) Meal Using a Submerged Fungal Incubation Process

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