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.
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 language | English |
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| Qualification | Doctor of Philosophy |
| Awarding Institution |
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| Supervisors/Advisors |
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| Award date | 01 Aug 2014 |
| Place of Publication | Australia |
| Publisher | |
| Publication status | Published - 2014 |