Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, Canada.
Crit Rev Food Sci Nutr. 2012;52(11):965-79. doi: 10.1080/10408398.2010.516033.
This review focuses on updated information about canola proteins and peptides, their functional, nutritional, and bioactive properties, safety aspects, and potential application in foods. Attention is paid to gelation, emulsion, thermal, and water holding capacities of crude and pure proteins and peptides isolated from canola meal. Various factors affecting these properties are discussed. This paper provides an overview of use of canola meal as a protein source in animal diets and their digestibility in vivo. Their effects on a range of health outcomes including ACE inhibition, hypocholesterolemic effects, cancer prevention, anti-viral and anti-diabetic properties are reviewed on the basis of the available in vitro and in vivo animal and human data. The review also focuses on the safety aspects and selected food applications of canola proteins and peptides.
本文综述了菜粕蛋白及肽的最新信息，包括其功能、营养和生物活性特性、安全性及在食品中的潜在应用。重点介绍了从菜粕中分离得到的粗蛋白及肽和纯蛋白及肽的凝胶性、乳化性、热稳定性和持水性。讨论了影响这些特性的各种因素。本文概述了菜粕作为动物饲料中蛋白质来源的应用及其在体内的消化率。根据现有的体外和体内动物及人体数据，综述了其对 ACE 抑制、降胆固醇作用、抗癌、抗病毒和抗糖尿病作用等一系列健康结果的影响。本文还重点介绍了菜粕蛋白及肽的安全性及部分食品应用。
