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

Adeola Alashi

    Research output: ThesisDoctoral Thesis

    278 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, Andrew, Co-Supervisor
    • Aluko, Rotimi, Co-Supervisor, External person
    Award date01 Aug 2014
    Place of PublicationAustralia
    Publisher
    Publication statusPublished - 2014

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