Improving the Emulsifying properties of canola meal protein isolate by enzymatic modification

Adeola Alashi, Christopher Blanchard, Rodney Mailer, Samson Agboola

Research output: Book chapter/Published conference paperConference paper

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Solubility in aqueous solution is a major prerequisite for protein functionality; the poor solubility of canola protein isolate (CPI) has thus limited its use in food processing. In this study, food grade enzymes: alcalase, trypsin, pepsin and chymotrypsin, were employed to hydrolyse CPI in order to improve its application as a food ingredient. The methods used to measure the extent of hydrolysis were weakly correlated, but there was an increase in the number of peptide bonds cleaved with time. The free amino acid also increased with time of hydrolysis, but the extent of hydrolysis was limited to 5% with all the enzymes under the conditions employed in this study. This limited hydrolysis, however improved emulsion stability generally among the hydrolysates employed. The improved functionality indicates that canola protein hydrolysate has potential for use as a food ingredient.
Original languageEnglish
Title of host publicationARAB 2011
Subtitle of host publicationCanola - Still the golden crop
Place of PublicationAustralia
PublisherAustralian Oilseeds Federation
Number of pages6
Publication statusPublished - 2011
EventAustralian Research Assembly on Brassicas (ARAB) - Wagga Wagga, Australia
Duration: 15 Aug 201117 Aug 2011 (Conference website)


ConferenceAustralian Research Assembly on Brassicas (ARAB)
Abbreviated titleCanola...Still the Golden Crop
CityWagga Wagga
Internet address


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