Article ID Journal Published Year Pages File Type
6400782 LWT - Food Science and Technology 2015 8 Pages PDF
Abstract

•Two major canola proteins, cruciferin and napin, have unique functional and biological properties.•An integrated method of isolating cruciferin and napin was developed.•The purity of cruciferin and napin were 91 and 82 g/100 g, respectively.•The yield of cruciferin and napin were 38.6% and 12.5%, respectively.

Canola proteins are known to have great potential for use in food and non-food applications due to their nutritional, biological and functional properties. However, canola protein extraction remains a challenge, due mainly to the complexity of canola proteins and the presence a variety of undesirable compounds. An integrated method, including acidic washing (pH 4), alkaline extraction (pH 12.5), isoelectric precipitation (pH 4), and ultrafiltration, was proposed to isolate two main canola proteins: cruciferin and napin. The protein content and yield of cruciferin and napin were 91 g/100 g and 38.6%, 82 g/100 g and 12.5%, respectively. The contents of phytic acid and phenolics were 1.5 g/100 g and 1.8 g/100 g, and 0.9 g/100 g and 0.6 g/100 g, respectively, for cruciferin and napin. The emulsifying and foaming properties of cruciferin and napin were favorably comparable to previous results. The development of a simple and scalable method of canola protein isolation will facilitate further research on their food and non-food applications.

Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
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