Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada.
Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada.
Adv Food Nutr Res. 2022;101:17-69. doi: 10.1016/bs.afnr.2022.04.001. Epub 2022 May 23.
Concerns about sustainability and nutrition security have encouraged the food sector to replace animal proteins in food formulations with underutilized plant protein sources and their co-products. In this scenario, canola protein-rich materials produced after oil extraction, including canola cold-pressed cakes and meals, offer an excellent opportunity, considering their nutritional advantages such as a well-balanced amino acid composition and their potential bioactivity. However, radical differences among major proteins (i.e., cruciferin and napin) in terms of the physicochemical properties, and the presence of a wide array of antinutritional factors in canola, impede the production of a highly pure protein extract with a reasonable extraction yield. In this manuscript, principles regarding the extraction methods applicable for the production of canola protein concentrates and isolates are explored in detail. Alkaline and salt extraction methods are presented as the primary isolation methods, which result in cruciferin-rich and napin-rich isolates with different nutritional and functional properties. Since a harsh alkaline condition would result in an inferior functionality in protein isolates, strategies are recommended to reduce the required solvent alkalinity, including using a combination of salt and alkaline and employing membrane technologies, application of proteases and carbohydrases to facilitate the protein solubilization from biomass, and novel green physical methods, such as ultrasound and microwave treatments. In terms of the commercialization progress, several canola protein products have received a GRAS notification so far, which facilitates their incorporation in food formulations, such as bakery, beverages, salad dressings, meat products and meat analogues, and dairies.
对可持续性和营养安全的关注促使食品行业在食品配方中用未充分利用的植物蛋白来源及其副产物替代动物蛋白。在这种情况下，油菜籽在提取油后产生的富含蛋白质的物质，包括油菜籽冷榨饼和粕，提供了一个极好的机会，因为它们具有营养优势，如氨基酸组成均衡，以及潜在的生物活性。然而，主要蛋白质（即芸薹球蛋白和 napin）之间在物理化学性质上存在显著差异，油菜籽中存在多种抗营养因子，这阻碍了高纯度蛋白质提取物的生产，其提取收率也不理想。在本文中，详细探讨了适用于油菜籽蛋白浓缩物和分离物生产的提取方法原理。碱性和盐提取方法被认为是主要的分离方法，可得到富含芸薹球蛋白和 napin 的分离物，具有不同的营养和功能特性。由于在蛋白质分离物中使用强碱条件会导致功能下降，因此建议采用一些策略来降低所需溶剂的碱度，包括使用盐和碱性物质的组合，采用膜技术，应用蛋白酶和碳水化合物酶来促进从生物质中溶解蛋白质，以及新颖的绿色物理方法，如超声和微波处理。就商业化进展而言，迄今为止，已有几种油菜籽蛋白产品获得了 GRAS 通知，这有利于它们在烘焙食品、饮料、沙拉酱、肉制品和肉类仿制品以及乳制品等食品配方中的应用。
