Journal ArticleDOI
Proteins of Brassicaceae Oilseeds and their Potential as a Plant Protein Source
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TLDR
What is known about the predominant storage proteins of commercially produced Brassicaceae seeds relative to the chemistry, nutritional value, as well as the functionality in foods, and associated non-protein components of canola/rapeseed storage proteins is critically reviewed.Abstract:
Among the commercially cultivated Brassicaceae (Cruciferae) plants, Brassica juncea, Brassica napus, Brassica rapa, and Sinapis alba store significant amounts of oil and protein in the seed. At present, Brassica seed proteins are primarily used for livestock feeding based on the nutritional value. The point of curiosity is whether the present knowledge on the protein structure, biochemical characteristics, nutritive value, and the recovery processes are inadequate to develop Brassica proteins into a usable plant protein source or these proteins are of substandard for uses beyond animal nutrition applications. Cruciferin (11S) and napin (2S) are the predominant storage proteins of Brassicaceae seeds that contribute to different properties and functions. A gamut of information is available on the chemistry, nutritional value, as well as the functionality in foods, and associated non-protein components of canola/rapeseed storage proteins. The intention of this article is to critically review what is known about the predominant storage proteins of commercially produced Brassicaceae seeds relative to the above aspects and identify the knowledge gaps.read more
Citations
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Journal ArticleDOI
Proteins from land plants – Potential resources for human nutrition and food security
TL;DR: This review aims to provide an overview of the major sources of plant proteins, their physiochemical functionalities and nutritional properties, with emphasis on the research needed to support technology innovation for more plant protein to meet world nutritional requirements and as food sources to feed the growing world population.
Journal ArticleDOI
Effect of pH on the inter-relationships between the physicochemical, interfacial and emulsifying properties for pea, soy, lentil and canola protein isolates
TL;DR: The interrelationships between physicochemical, interfacial and emulsifying properties for pea, soy, lentil and canola protein isolates as a function of pHs (3.0, 5.0 and 7.0) were investigated as mentioned in this paper.
Journal ArticleDOI
Canola/rapeseed protein-functionality and nutrition
Janitha P.D. Wanasundara,Tara C. McIntosh,Suneru P. Perera,Thushan S. Withana-Gamage,Pranabendu Mitra,Pranabendu Mitra +5 more
TL;DR: The storage proteins of canola can satisfy many nutritional and functional requirements for food applications and provide functionalities required in applications beyond edible uses; there exists substantial potential as a source of plant protein and a renewable biopolymer.
Journal ArticleDOI
Preparation of chemically modified canola protein isolate with gum Arabic by means of Maillard reaction under wet-heating conditions.
TL;DR: The results of secondary structure analysis suggested that grafted CPI had decreased α-helix and β-sheet levels and increased random coils level and the solubility of CPI at isoelectric point was improved remarkably after grafting with GA.
Journal ArticleDOI
Structure and functional characteristics of rapeseed protein isolate-dextran conjugates
TL;DR: In this paper, a grafting reaction was performed between dextran and the cysteine (Cys) and lysine (Lys) from 12S globulin, which greatly improved the solubility, emulsifying property, and thermal stability of the conjugates.
References
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