FortuneRR) was superior to soybean meals in its emulsifying properties. At both pH 3.5 and 5, different protein fractions extracted from Brassica carinata defatted meal achieved their lowest solubility (Pedroche and others 2004). The amino acid profile is comparable to that of proteins obtained from other sources such as soy and milk, and measures well against international dietary requirements, especially for young people and adults. Furthermore, canola protein was extracted as a whole rather than as specific protein fractions. Journal of the American Oil Chemists' Society. This could be due to the differences in the canola varieties, preparation procedures for the protein isolates, and methods of analyzing these functional properties. The use of sodium hexametaphosphate (SHMP) as an alternative extraction solution to NaOH has been reported. CPI shows 2 overlapping endothermic peak denaturation temperatures (Td) at 84 and 102 °C (Wu and Muir 2008). FC is related to the readiness of proteins to bind to the air‐water interface to form foam particles, whereas FS is related to the protein–protein interactions that form strong interfacial membranes that stabilized the foam particles (Kinsella 1981). We are updating the DPI website as part of our commitment to deliver high quality information to our customers. Rapeseed proteins for technical applications: Processing, isolation, modification and functional properties – A review. In fact, the FC and foaming stability were even better than the results obtained for soybean flour. The use of alkali, as shown by Sosulski (1983) and Mieth and others (1983), produce strong conditions (pH 11 to 12) that were necessary to obtain high nitrogen extraction yield and a high protein extraction rate from canola meal. Canola seeds are typically crushed or ground to aid the separation and defatting process, usually in a Sohxlet apparatus. In addition, the heterogeneous nature of the meal may facilitate interaction between proteins and other components that can modify the net charge and hydrophobicity of protein thus affecting PS. Interestingly, a lower level of glucosinolates content has been reported to have positive effect on health. Nevertheless, this was only a very general conclusion as some of the specific gelling properties of canola meal were not better than those of soybean, for example, the LGC of canola meal was higher than that of soybean, indicating poorer gelation characteristics. 2, Nutritive properties of proteins of the maize kernel, A process for producing nontoxic rapeseed protein isolate and an acceptable feed by‐product, A note on the nutritional adequacy of stock diets for laboratory rats and mice, Emulsifying properties of proteins: evaluation of a turbidimetric technique, The effect of limited proteolysis on canola protein gelation, Improvement of canola protein gelation properties through enzymatic modification with transglutaminase, Physicochemical properties of oilseed protein, Simplified isolation procedure for the 12 S globulin and the albumin fraction from rapeseed (, Comparative study of the high molecular weight protein fraction of mustard (, World oilseeds: chemistry, technology, and utilization, Foaming properties of acylated rapeseed (, Control of surfactant‐induced destabilization of foams through polyphenol‐mediated protein‐protein interactions, Inter‐ and intra‐laboratory variability in rat growth assays for estimating protein quality of foods, Structural studies on native and chemically modified storage proteins from rapeseed (, New and developing sources of food proteins, Rapeseed protein polyanion interactions: turbidimetric studies in systems with phosphate‐containing polyanions: phytic acid and octametaphosphate, Use of diabetic test kits to assess the recovery of glucosinolates during isolation of canola protein, An overview of the phenolics of canola and rapeseed: chemical, sensory and nutritional significance, Nutritive value for broilers of meals derived from newly developed varieties of yellow‐seeded canola, Effect of storage, processing and cooking on glucosinolate content of Brassica vegetables, Glucosinolates: structure, properties, function, Organoleptic and nutritional effects of phenolic compounds on oilseed protein products: a review, Functional properties of rapeseed flours, concentrates and isolates, Physical consequences of thermal reactions in food protein system, Isolation of rapeseed protein using sodium hexametaphosphate, Effect of phytic acid reduction on rapeseed protein digestibility and amino acid absorption, Preparation of rapeseed protein isolate using ultrafiltration, precipitation and diafiltration, Preparation of rapeseed protein isolate by sodium hexametaphosphate extraction, ultrafiltration, diafiltration, and ion‐exchange, Production of canola protein materials by alkaline extraction, precipitation, and membrane processing, Ultrafiltration rejection coefficient of canola meal components, Determination of phytic acid in rapeseed meal, The physico‐chemical properties of commercial canola protein isolate‐guar gum gels, Emulsifying characteristics of commercial canola protein‐hydrocolloid systems, Surface hydrophobicity of commercial canola proteins mixed with κ‐carrageenan or guar gum, Network formation of canola protein‐κ‐carrageenan mixtures as affected by salts, urea and dithiothreitol, Nondestructive assessment of sinapic acid esters in Brassica species: II. 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