Functional and bioactive properties of Australian canola meal protein isolate and hydrolysates

Adeola Alashi

Research output: ThesisDoctoral Thesis

156 Downloads (Pure)

Abstract

In this study, the prospect of utilising canola meal protein as a food and/or
nutraceutical ingredient for human consumption was explored. Over the years,
food functional properties have become very prominent in food research globally,
and as people become increasingly aware of the effects of food on health and
well-being, the need to develop functional foods and/or nutraceutical products
will continue to increase. On the other hand, to be able to meet the increasing global demand for food supply, undervalued food crops such as canola, will
need to be utilised.
In this study, canola protein isolate (CPI) was extracted from canola meal using
0.1 M NaOH. This alkaline extraction process produces a protein fraction called
glutelins. This fraction is insoluble in aqueous solutions however, solubility in
aqueous systems is a prerequisite for technological functionality of proteins. To
improve the solubility of the glutelin fractions, food grade enzymes (Alcalase,
chymotrypsin, pepsin, trypsin and pancreatin) were used to hydrolyse the canola
meal proteins. The resulting hydrolysates were characterised and the effects of enzyme type and hydrolysis time on the hydrolysates were studied.
Original languageEnglish
QualificationDoctor of Philosophy
Awarding Institution
  • Charles Sturt University
Supervisors/Advisors
  • Agboola, Samson, Co-Supervisor
  • Blanchard, Christopher, Co-Supervisor
  • Mailer, Rodney, Co-Supervisor
  • Mawson, John, Co-Supervisor
  • Aluko, Rotimi, Co-Supervisor, External person
Award date01 Aug 2014
Place of PublicationAustralia
Publisher
Publication statusPublished - 2014

Fingerprint

canola meal
protein isolates
protein hydrolysates
functional properties
bioactive properties
canola
hydrolysates
functional foods
solubility
proteins
pancreatin
glutelins
food research
food grades
subtilisin
food crops
chymotrypsin
pepsin
enzymes
trypsin

Cite this

Alashi, Adeola. / Functional and bioactive properties of Australian canola meal protein isolate and hydrolysates. Australia : Charles Sturt University, 2014. 169 p.
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title = "Functional and bioactive properties of Australian canola meal protein isolate and hydrolysates",
abstract = "In this study, the prospect of utilising canola meal protein as a food and/ornutraceutical ingredient for human consumption was explored. Over the years,food functional properties have become very prominent in food research globally,and as people become increasingly aware of the effects of food on health andwell-being, the need to develop functional foods and/or nutraceutical productswill continue to increase. On the other hand, to be able to meet the increasing global demand for food supply, undervalued food crops such as canola, willneed to be utilised.In this study, canola protein isolate (CPI) was extracted from canola meal using0.1 M NaOH. This alkaline extraction process produces a protein fraction calledglutelins. This fraction is insoluble in aqueous solutions however, solubility inaqueous systems is a prerequisite for technological functionality of proteins. Toimprove the solubility of the glutelin fractions, food grade enzymes (Alcalase,chymotrypsin, pepsin, trypsin and pancreatin) were used to hydrolyse the canolameal proteins. The resulting hydrolysates were characterised and the effects of enzyme type and hydrolysis time on the hydrolysates were studied.",
author = "Adeola Alashi",
year = "2014",
language = "English",
publisher = "Charles Sturt University",
address = "Australia",
school = "Charles Sturt University",

}

Alashi, A 2014, 'Functional and bioactive properties of Australian canola meal protein isolate and hydrolysates', Doctor of Philosophy, Charles Sturt University, Australia.

Functional and bioactive properties of Australian canola meal protein isolate and hydrolysates. / Alashi, Adeola.

Australia : Charles Sturt University, 2014. 169 p.

Research output: ThesisDoctoral Thesis

TY - THES

T1 - Functional and bioactive properties of Australian canola meal protein isolate and hydrolysates

AU - Alashi, Adeola

PY - 2014

Y1 - 2014

N2 - In this study, the prospect of utilising canola meal protein as a food and/ornutraceutical ingredient for human consumption was explored. Over the years,food functional properties have become very prominent in food research globally,and as people become increasingly aware of the effects of food on health andwell-being, the need to develop functional foods and/or nutraceutical productswill continue to increase. On the other hand, to be able to meet the increasing global demand for food supply, undervalued food crops such as canola, willneed to be utilised.In this study, canola protein isolate (CPI) was extracted from canola meal using0.1 M NaOH. This alkaline extraction process produces a protein fraction calledglutelins. This fraction is insoluble in aqueous solutions however, solubility inaqueous systems is a prerequisite for technological functionality of proteins. Toimprove the solubility of the glutelin fractions, food grade enzymes (Alcalase,chymotrypsin, pepsin, trypsin and pancreatin) were used to hydrolyse the canolameal proteins. The resulting hydrolysates were characterised and the effects of enzyme type and hydrolysis time on the hydrolysates were studied.

AB - In this study, the prospect of utilising canola meal protein as a food and/ornutraceutical ingredient for human consumption was explored. Over the years,food functional properties have become very prominent in food research globally,and as people become increasingly aware of the effects of food on health andwell-being, the need to develop functional foods and/or nutraceutical productswill continue to increase. On the other hand, to be able to meet the increasing global demand for food supply, undervalued food crops such as canola, willneed to be utilised.In this study, canola protein isolate (CPI) was extracted from canola meal using0.1 M NaOH. This alkaline extraction process produces a protein fraction calledglutelins. This fraction is insoluble in aqueous solutions however, solubility inaqueous systems is a prerequisite for technological functionality of proteins. Toimprove the solubility of the glutelin fractions, food grade enzymes (Alcalase,chymotrypsin, pepsin, trypsin and pancreatin) were used to hydrolyse the canolameal proteins. The resulting hydrolysates were characterised and the effects of enzyme type and hydrolysis time on the hydrolysates were studied.

M3 - Doctoral Thesis

PB - Charles Sturt University

CY - Australia

ER -