This review provides an assessment of current studies on the technological functionality of canola proteins as well as their potential application as nutritionally functional ingredients after enzymatic hydrolysis. Majority of currently available unmodifi ed canola protein isolates have poor emulsifying, foaming and gelling properties probably owing to the isolation technologies which generate products with poor dispersibility in aqueous systems. Isolation techniques specifi cally targeting more water-soluble fractions while reducing the level of antinutritional factors such as phenolics, glucosinolates and phytates should improve these functional properties and hence, their utilisation as food ingredients. There is also an emerging potential in the application ofcanola protein hydrolysates for their nutritional functionality wherein angiotensin-converting enzyme (ACE) inhibitory activity andantioxidant properties have been confirmed.
|Number of pages||4|
|Journal||Agro Food Industry Hi-Tech|
|Publication status||Published - 2011|