NapiFeryn BioTech Ltd, Lodz, Poland.
Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Lodz, Poland.
Crit Rev Food Sci Nutr. 2021;61(22):3836-3856. doi: 10.1080/10408398.2020.1809342. Epub 2020 Sep 10.
Plant-based diet and plant proteins specifically are predestined to meet nutritional requirements of growing population of humans and simultaneously reduce negative effects of food production on the environment. While searching for new sources of proteins, special emphasis should be placed on oilseeds of Brassica family comprising varieties of rapeseed and canola as they contain nutritionally valuable proteins, which have potential to be used in food, but are now rarely or not used as food components. The purpose of the present work is to provide a comprehensive review of main canola/rapeseed proteins: cruciferin and napin, with the focus on their nutritional and functional features, putting special emphasis on their possible applications in food. Technological challenges to obtain rapeseed protein products that are free from anti-nutritional factors are also addressed. As molecular structure of cruciferin and napin differs, they exhibit distinct features, such as solubility, emulsifying, foaming or gelling properties. Potential allergenic effect of 2S napin has to be taken under consideration. Overall, rapeseed proteins demonstrate beneficial nutritional value and functional properties and are deemed to play important roles both in food, as well as, non-food and non-feed applications.
植物性饮食和植物蛋白特别适合满足人类不断增长的人口的营养需求，同时减少食物生产对环境的负面影响。在寻找新的蛋白质来源时，应特别重视芸苔属植物的油籽，包括油菜籽和芥花籽油，因为它们含有有营养价值的蛋白质，具有在食品中使用的潜力，但现在很少或不作为食品成分使用。本工作的目的是对主要的油菜籽/芥花籽油蛋白：芸薹球蛋白和 napin 进行全面综述，重点介绍其营养和功能特性，特别强调它们在食品中的可能应用。还解决了获得不含抗营养因子的油菜籽蛋白产品的技术挑战。由于芸薹球蛋白和 napin 的分子结构不同，它们表现出不同的特性，如溶解度、乳化、泡沫或胶凝特性。必须考虑到 2S napin 的潜在致敏作用。总的来说，油菜籽蛋白具有有益的营养价值和功能特性，被认为在食品以及非食品和非饲料应用中都发挥着重要作用。
