Effects of processing on the functional properties of canola/rapeseed protein

McCurdy, Sandra M.

doi:10.1007/bf02539677

Cited by 34 publications

(32 citation statements)

References 35 publications

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“…Deshelled peanut seeds were dehulled, whereas canola seeds were not since it is not economically feasible to dehull canola seeds [30]. Peanut and canola seeds were ground using a food processor.…”

Section: Oilseed Pretreatmentmentioning

confidence: 99%

Aqueous Extended‐Surfactant Based Method for Vegetable Oil Extraction: Proof of Concept

Linh

Sabatini

2010

J Americ Oil Chem Soc

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The use of hexane to extract vegetable oil from oilseeds is of growing concern due to hexane's environmental impact and because of worker exposure concerns. The goal of our work is to demonstrate that the aqueous extended-surfactant-based method is a viable alternative for vegetable oil extraction. In our method, ground oilseeds were dispersed in the aqueous surfactant solution, allowing the oil to be liberated from the seeds as a separate phase from the aqueous phase. The impact of pH, shaking intensity, shaking time and seed to liquid ratio on oil yield are presented. Extended-surfactants are a new type of surfactant with propoxylate (PO) and/or ethoxylate (EO) groups inserted between the hydrophilic head and the hydrophobic alkyl chain of the surfactant molecule. This unique structure of extended-surfactants enables them to produce ultralow interfacial tension with vegetable oils. We have found that at low aqueous concentrations (less than 0.3 wt%), extended-surfactant solutions are able to produce ultralow interfacial tension between aqueous extraction and vegetable oil phases. At optimum condition (seed to liquid ratio of 1-5, 30 min extraction at 150 shakes/min and 30 min centrifugation at 2,1709g) we achieved 93-95% extraction efficiency for peanut and canola oils at 25°C. The oil quality produced from the aqueous extended-surfactant-based method was found to be comparable or even superior to that obtained from hexanebased extraction, further demonstrating the viability of aqueous extended-surfactant based extraction.

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Section: Oilseed Pretreatmentmentioning

confidence: 99%

Aqueous Extended‐Surfactant Based Method for Vegetable Oil Extraction: Proof of Concept

Linh

Sabatini

2010

J Americ Oil Chem Soc

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“…Canola contains 30% fat, 7% of ALA (alpha linolenic acid; n-3) and 30% of LA (linoleic acid; n-6) whereas linseed has ALA (51.9-55.2%), LA 44.6-51.5% and 21% protein (Erasmus 1987). In 1985 United States Food and Drug Administration granted GRAS status to canola oil (Mccurdy 1990) for the incorporation in different food products. Various scientists used these ingredients in different meat products such as linseed oil in pork sausages (Valencia et al 2008), canola oil in oriental-style pork meat balls (Jose et al 1996) and canola oil pre-emulsified with soy protein isolate (SPI) in Dutch style fermented sausages (Pelser et al 2007).…”

Section: Introductionmentioning

confidence: 99%

Quality of ω-3 fatty acid enriched low-fat chicken meat patties incorporated with selected levels of linseed flour/oil and canola flour/oil

et al. 2011

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The aim of the present study was to compare the nutritional, processing and sensory characteristics of low-fat ω-3 enriched fatty acids chicken meat patties (CMP) prepared with the incorporation of 4% linseed flour (T 1 ), 2% canola flour (T 2 ), 3% linseed oil (T 3 ), and 4% canola oil (T 4 ) and to estimate their cost of production. The total fat and crude fiber content was increased (P<0.05) with the incorporation of linseed flour. The emulsion stability and cooking yield was greater (P<0.05) in T 4 among all the treatments. The percent shrinkage was lower (P<0.05) in linseed/canola oil incorporated CMP than their respective flours. The colour and appearance and flavour scores were lower (P<0.05) in canola flour than canola oil incorporated CMP. The texture scores were not influenced (P<0.05) in linseed-and canolatreated products. The overall acceptability was greatest (P<0.05) in T 4 whereas, lowest (P<0.05) in T 2 among all treated products. The cost of production was increased by 3-5% with the incorporation of linseed and canola oil whereas it was almost same for control and linseed flour.

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“…Blanched peanut seeds were dehulled, whereas canola seeds were not since it is not economically feasible to dehull canola seeds (22). Peanut and canola seeds were ground using a food processor.…”

Section: Oilseed Pretreatmentmentioning

confidence: 99%

Pilot Scale Study of Vegetable Oil Extraction by Surfactant-Assisted Aqueous Extraction Process

Linh

Sabatini

2011

Separation Science and Technology

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A number of aqueous extraction processes (AEP) have been studied as substitutes for hexane in oilseed extraction. In our previous batch-scale work, we have shown that the aqueous surfactant-based method could effectively extract up to 95% peanut and canola oils at 25 C. The goal of this work is to perform a semicontinuous pilot-scale study of the aqueous surfactant-based method for peanut and canola oil extraction. Two extraction strategies were evaluated including (1) a single extraction stage by aqueous surfactant solution and (2) two extraction stages, consisting of one aqueous surfactant wash and one de-ionized water wash. At optimum conditions, 90.6% and 88.1% oil extraction efficiencies of peanut and canola oil, respectively, were achieved in a single-stage extraction, while 94.5% and 92.6% were achieved in the two-stage extraction. At the highest solid/liquid centrifuge speed, the moisture level in the extracted meal was 48%. At the optimum liquid/liquid centrifuge condition, more than 90% of the oil was recovered as free oil from the extracted-oil and surfactant-wash mixture and 39-44% of the oil was recovered from the extracted oil and DI wash mixture. Total free oil recovered after the two-stage extraction was 87.1% and 85.6% for peanut and canola, respectively.

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Effects of processing on the functional properties of canola/rapeseed protein

Cited by 34 publications

References 35 publications

Aqueous Extended‐Surfactant Based Method for Vegetable Oil Extraction: Proof of Concept

Aqueous Extended‐Surfactant Based Method for Vegetable Oil Extraction: Proof of Concept

Quality of ω-3 fatty acid enriched low-fat chicken meat patties incorporated with selected levels of linseed flour/oil and canola flour/oil

Pilot Scale Study of Vegetable Oil Extraction by Surfactant-Assisted Aqueous Extraction Process

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