PDF(Pubmed)
Abstract：
Canola is the second-largest cultivated oilseed crop in the world and produces meal consisting of about 35-40% proteins. Despite this, less than 1% of the global plant-based protein market is taken up by canola protein. The reason behind such underutilization of canola protein and its rapeseed counterpart could be the harsh conditions of the industrial oil extraction process, the dark colour of the meal, the presence of various antinutrients, the variability in the protein composition based on the source, and the different properties of the two major protein components. Although academic research has shown immense potential for the use of canola protein and its rapeseed counterpart in emulsion development and stabilization, there is still a vast knowledge gap in efficiently utilizing canola proteins as an effective emulsifier in the development of various emulsion-based foods and beverages. In this context, this review paper summarizes the last 15 years of research on canola and rapeseed proteins as food emulsifiers. It discusses the protein extraction methods, modifications made to improve emulsification, emulsion composition, preparation protocols, and emulsion stability results. The need for further improvement in the scope of the research and reducing the knowledge gap is also highlighted, which could be useful for the food industry to rationally select canola proteins and optimize the processing parameters to obtain products with desirable attributes.
摘要：
油菜是世界上第二大栽培油料作物，生产约35-40％的蛋白质组成的粗粉。尽管如此,低芥酸菜籽蛋白占据了全球植物性蛋白质市场的不到1%。菜籽蛋白及其油菜籽对应物的利用不足的原因可能是工业油提取过程的苛刻条件，这顿饭的深色，各种抗营养素的存在，基于来源的蛋白质组成的可变性，以及两种主要蛋白质成分的不同性质。尽管学术研究显示了在乳液开发和稳定中使用油菜蛋白及其油菜对应物的巨大潜力，在开发各种基于乳液的食品和饮料中，有效利用卡诺拉蛋白作为有效的乳化剂仍然存在巨大的知识差距。在这种情况下，本文综述了近15年来油菜和菜籽蛋白作为食品乳化剂的研究进展。它讨论了蛋白质的提取方法，为改善乳化而进行的修改，乳液成分，准备方案,和乳液稳定性结果。还强调了进一步完善研究范围,缩小知识差距的必要性,这可能有助于食品工业合理选择油菜蛋白并优化加工参数以获得具有理想属性的产品。
