Extraction and characterization of protein fractions from Australian canola meals

Tan, Siong H.; Mailer, Rodney J.; Blanchard, Christopher L.; Agboola, Samson

doi:10.1016/j.foodres.2011.03.023

Cited by 64 publications

(32 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Depending on the method of protein extraction employed, the final product could vary in terms of the protein content, type, and extent of interaction with non-protein components. Alkali extraction and acid precipitation, protein micellation method (PMM), low pH extraction combined with membrane separation have been described for canola protein isolate preparation (Tan et al, 2011;Wanasundara, 2011 …”

Section: Canola Protein Productsmentioning

confidence: 99%

“…Protein products derived from canola contain either one type of protein or mixtures of the proteins, primarily the seed storage proteins. Investigation of polypeptide profiles of canola albumins and salt soluble globulins (Tan et al, 2011) indicates both cruciferin and napin are present in these fractions in different levels.…”

Section: Techno-functionalities Of 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 2 more Smart Citations

Canola/rapeseed protein-functionality and nutrition

Wanasundara¹,

McIntosh²,

Perera³

et al. 2016

OCL

136

103

View full text Add to dashboard Cite

-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...

show abstract

Section: Canola Protein Productsmentioning

confidence: 99%

Section: Techno-functionalities Of Canola Proteinmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Canola/rapeseed protein-functionality and nutrition

Wanasundara¹,

McIntosh²,

Perera³

et al. 2016

OCL

136

103

View full text Add to dashboard Cite

show abstract

“…Fraction A corresponds to non-protein nitrogen, fractions B1, B2 and B3 are proteins with different rates of degradation and fraction C is undegradable in the rumen. Canola meal contains a minimum 36 % CP (McAllister et al, 1993;Eghbalia et al, 2011;Tan et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

In vitro rumen fermentation and effect of protein fractions of canola meals on methane production

Ramírez-Bribiesca¹,

McAllister

Ungerfeld³

et al. 2018

Sci. agric. (Piracicaba, Braz.)

View full text Add to dashboard Cite

Canola provides oil for human consumption and a by-product from the extraction of its oil canola meal (CM), is used as a good quality protein and lipid supplement for ruminants.The aim of this study was to determine the chemical composition and fermentation profile associated with the potential for methane production of three types of CM: solvent-extracted CM of Brassica napus (CMBN), B. juncea (CMBJ) and cold press-extracted CM from B. napus (CPCM) used to feed ruminants. The protein content of canola meal ranged from 36 to 41 %. The acid and neutral detergent insoluble in nitrogen ranged from 1 to 2 % and 4 to 5 %, respectively. The lipid content of canola meal samples ranged from 2 % (CMBN, CMBJ) to 14 % (CPCM). In vitro, dry matter disappearance of CMBJ was higher than that of other types of CM at 4 h, 24 h and 48 h. Gas production from CMBJ was greater than that of CPCM and CMBN at 24 h and 48 h of incubation. CPCM produced lower methane than CMBJ at 48 h of incubation. CPCM produced a higher (p < 0.05) molar proportion of propionate from 12 h to 48 h of incubation. In conclusion, this study found that CPCM could be a good source of protein (mainly PB2) and lipids in the feed of ruminants; it will decrease methane production and enhance propionate production. There was correlation between less methane production, and the content of lipids and PB2 in the three types of CM studied.

show abstract

“…Cruciferin and napin constitute roughly 70 % and 30 % of the total protein, respectively [10][11][12]. Cruciferin (12 S; molecular mass~240-300 kDa) is a saltsoluble globulin with a isoelectric point (pI) of~7.2 [13], and is comprised of high level of β-sheets (~50 %) and low level of α-helices (~10 %) [14].…”

Section: Introductionmentioning

confidence: 99%

Effect of pH and NaCl on the Emulsifying Properties of a Napin Protein Isolate

2014

View full text Add to dashboard Cite

The physicochemical and emulsifying properties of a napin protein isolate (NPI) were examined as a function of pH (3.0, 5.0 and 7.0) and NaCl content (0, 50 and 100 mM). Specifically, surface charge and hydrophobicity, interfacial tension (IT), solubility, and the emulsifying activity (EAI) and stability (ESI) indices were studied. Surface charge in the absence of NaCl ranged between~+10 mV to~−5 mV depending on the pH, becoming electrically neutral at pH 6.6. Overall, surface hydrophobicity decreased as the pH increased, whereas it increased as NaCl levels were raised. Solubility was high (~93-100 %) regardless of the conditions. NPI's ability to reduce IT was enhanced at higher pHs, however the effect of NaCl was pH dependent with the addition of NaCl enhancing and decreasing NPI's ability to reduce IT at pH 3.0 and 7.0, respectively. Overall, EAI values were similar in magnitude at pH 3.0 and 5.0, and lower at pH 7.0. The effect of NaCl on EAI was similar at pH 3.0 and 7.0, where EAI at the 0 mM and 100 mM NaCl level were similar in magnitude, but increased significantly at the addition of 50 mM NaCl. However, the EAI values at pH 5.0 decreased as the level of NaCl increased. Overall, the stability of NPIstabilized emulsions degraded rapidly and the addition of salt induced faster emulsion instability.

show abstract

Extraction and characterization of protein fractions from Australian canola meals

Cited by 64 publications

References 29 publications

Canola/rapeseed protein-functionality and nutrition

Canola/rapeseed protein-functionality and nutrition

In vitro rumen fermentation and effect of protein fractions of canola meals on methane production

Effect of pH and NaCl on the Emulsifying Properties of a Napin Protein Isolate

Contact Info

Product

Resources

About