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Tang YR, Ghosh S. A Review of the Utilization of Canola Protein as an Emulsifier in the Development of Food Emulsions. Molecules 2023; 28:8086. [PMID: 38138576 PMCID: PMC10745837 DOI: 10.3390/molecules28248086] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2023] [Revised: 11/04/2023] [Accepted: 11/07/2023] [Indexed: 12/24/2023] Open
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.
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Affiliation(s)
| | - Supratim Ghosh
- Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8, Canada;
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Kasprzak MM, Jarzębski M, Smułek W, Berski W, Zając M, Östbring K, Ahlström C, Ptasznik S, Domagała J. Effects of Concentration and Type of Lipids on the Droplet Size, Encapsulation, Colour and Viscosity in the Oil-in-Water Emulsions Stabilised by Rapeseed Protein. Foods 2023; 12:2288. [PMID: 37372498 DOI: 10.3390/foods12122288] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2023] [Revised: 05/31/2023] [Accepted: 06/03/2023] [Indexed: 06/29/2023] Open
Abstract
The objective of this study was to extract the rapeseed protein from by-products and further examine the effect of lab-made rapeseed protein on the droplet size, microstructure, colour, encapsulation and apparent viscosity of emulsions. Rapeseed protein-stabilised emulsions with an increasing gradient of milk fat or rapeseed oil (10, 20, 30, 40 and 50%, v/v) were fabricated using a high shear rate homogenisation. All emulsions showed 100% oil encapsulation for 30 days of storage, irrespective of lipid type and the concentration used. Rapeseed oil emulsions were stable against coalescence, whereas the milk fat emulsion showed a partial micro-coalescence. The apparent viscosity of emulsions raised with increased lipid concentrations. Each of the emulsions showed a shear thinning behaviour, a typical behaviour of non-Newtonian fluids. The average droplet size was raised in milk fat and rapeseed oil emulsions when the concentration of lipids increased. A simple approach to manufacturing stable emulsions offers a feasible hint to convert protein-rich by-products into a valuable carrier of saturated or unsaturated lipids for the design of foods with a targeted lipid profile.
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Affiliation(s)
- Mirosław M Kasprzak
- Department of Animal Product Processing, Faculty of Food Technology, University of Agriculture, 122 Balicka Str., 30-149 Cracow, Poland
| | - Maciej Jarzębski
- Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 38/42, 60-637 Poznań, Poland
| | - Wojciech Smułek
- Institute of Chemical Technology and Engineering, Poznan University of Technology, Berdychowo 4, 60-695 Poznań, Poland
| | - Wiktor Berski
- Department of Carbohydrates Technology and Cereals Processing, Faculty of Food Technology, University of Agriculture, 122 Balicka Str., 30-149 Cracow, Poland
| | - Marzena Zając
- Department of Animal Product Processing, Faculty of Food Technology, University of Agriculture, 122 Balicka Str., 30-149 Cracow, Poland
| | - Karolina Östbring
- Department of Food Technology, Engineering and Nutrition, Faculty of Engineering, Lund University, P.O. Box 124, SE-221 00 Lund, Sweden
| | - Cecilia Ahlström
- Department of Food Technology, Engineering and Nutrition, Faculty of Engineering, Lund University, P.O. Box 124, SE-221 00 Lund, Sweden
| | - Stanisław Ptasznik
- Lipid Processing Group, The Department of Meat and Fat Technology, Institute of Agricultural and Food Biotechnology, State Research Institute, 4 Jubilerska Str., 04-190 Warsaw, Poland
| | - Jacek Domagała
- Department of Animal Product Processing, Faculty of Food Technology, University of Agriculture, 122 Balicka Str., 30-149 Cracow, Poland
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Siebert M, Krings U, Günther T, Fragalas A, Berger RG. Enzymatic hydrolysis of kaempferol 3-O-(2‴-O-sinapoyl-β-sophoroside), the key bitter compound of rapeseed (Brassica napus L.) protein isolate. J Sci Food Agric 2022; 102:2179-2182. [PMID: 34580868 DOI: 10.1002/jsfa.11547] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/12/2021] [Revised: 08/30/2021] [Accepted: 09/27/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND The use of rapeseed protein for human nutrition is primarily limited by its strong bitterness, which is why the key bitter compound, kaempferol 3-O-(2‴-O-sinapoyl-β-sophoroside), is enzymatically degraded. RESULTS Mass spectrometry analyses of an extract from an untreated rapeseed protein isolate gave three signals for m/z 815 [M-H]. The predominant compound among the three compounds was confirmed as kaempferol-3-O-(2‴-O-sinapoyl-β-sophoroside). Enzymatic hydrolysis of this key bitter compound was achieved using a sinapyl ester cleaving side activity of a ferulic acid esterase (FAE) from the basidiomycete Schizophyllum commune (ScoFAE). Recombinant ferulic acid esterases from Streptomyces werraensis (SwFAE) and from Pleurotus eryngii (PeFAE) possessed better cleavage activity towards methyl sinapate but did not hydrolyze the sinapyl ester linkage of the bitter kaempferol sophoroside. CONCLUSION Kaempferol-3-O-(2‴-O-sinapoyl-β-sophoroside) was successfully degraded by enzymatic treatment with ScoFAE, which may provide a means to move the status of rapeseed protein from feed additive to food ingredient. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Mareike Siebert
- Institute of Food Chemistry, Gottfried Wilhelm Leibniz University, Hannover, Germany
| | - Ulrich Krings
- Institute of Food Chemistry, Gottfried Wilhelm Leibniz University, Hannover, Germany
| | - Thorben Günther
- Institute of Food Chemistry, Gottfried Wilhelm Leibniz University, Hannover, Germany
| | | | - Ralf G Berger
- Institute of Food Chemistry, Gottfried Wilhelm Leibniz University, Hannover, Germany
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Duan X, Zhang M, Chen F. Prediction and analysis of antimicrobial peptides from rapeseed protein using in silico approach. J Food Biochem 2021; 45:e13598. [PMID: 33595118 DOI: 10.1111/jfbc.13598] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2020] [Revised: 12/04/2020] [Accepted: 12/08/2020] [Indexed: 01/11/2023]
Abstract
The purpose of this study was to evaluate the potential of rapeseed proteins including Napin, Cruciferin, and Oleosin as precursors of antimicrobial peptides (AMPs), and to investigate physicochemical properties, secondary structures, toxicity, and allergenicity of AMPs using several bioinformatics tools such as BIOPEP, CAMP, APD, SOPMA, ToxinPred, and AllergenFP. A total of 26 novel AMPs were obtained by in silico hydrolysis using nine proteases, and six peptides were tested positive by all the four algorithms including Random Forest (RF), Support Vector Machines (SVM), Artificial Neural Network (ANN), and Discriminant Analysis (DA). More AMPs were generated from Cruciferin than from Napin and Oleosin. Trypsin was the most effective enzyme for AMPs production compared with other used proteases. About two-third of peptides were cationic. Interestingly, most peptides were extended AMPs. All AMPs were predicted to be non-toxic, and 14 peptides were non-allergenic. These results indicate that rapeseed protein is a good potential source of AMPs as demonstrated by in silico analyses and the theoretical knowledge obtained provides a basis for further development and production of rapeseed AMPs. PRACTICAL APPLICATIONS: Rapeseed protein is a high-quality plant protein resource. However, it is usually used as animal feed or fertilizer. Effective enzymatic hydrolysis of rapeseed protein can release bioactive peptides and improve the utilization value. This study indicates that rapeseed protein is a good potential source of AMPs as demonstrated by in silico analyses. The theoretical knowledge obtained provides a basis for further development and production of rapeseed AMPs.
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Affiliation(s)
- Xiaojie Duan
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Min Zhang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Fusheng Chen
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
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Volk C, Brandsch C, Schlegelmilch U, Wensch-Dorendorf M, Hirche F, Simm A, Gargum O, Wiacek C, Braun PG, Kopp JF, Schwerdtle T, Treede H, Stangl GI. Postprandial Metabolic Response to Rapeseed Protein in Healthy Subjects. Nutrients 2020; 12:E2270. [PMID: 32751170 DOI: 10.3390/nu12082270] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2020] [Revised: 07/23/2020] [Accepted: 07/27/2020] [Indexed: 12/18/2022] Open
Abstract
Plant proteins have become increasingly important for ecological reasons. Rapeseed is a novel source of plant proteins with high biological value, but its metabolic impact in humans is largely unknown. A randomized, controlled intervention study including 20 healthy subjects was conducted in a crossover design. All participants received a test meal without additional protein or with 28 g of rapeseed protein isolate or soy protein isolate (control). Venous blood samples were collected over a 360-min period to analyze metabolites; satiety was assessed using a visual analog scale. Postprandial levels of lipids, urea, and amino acids increased following the intake of both protein isolates. The postprandial insulin response was lower after consumption of the rapeseed protein than after intake of the soy protein (p < 0.05), whereas the postmeal responses of glucose, lipids, interleukin-6, minerals, and urea were comparable between the two protein isolates. Interestingly, the rapeseed protein exerted stronger effects on postprandial satiety than the soy protein (p < 0.05). The postmeal metabolism following rapeseed protein intake is comparable with that of soy protein. The favorable effect of rapeseed protein on postprandial insulin and satiety makes it a valuable plant protein for human nutrition.
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Östbring K, Tullberg C, Burri S, Malmqvist E, Rayner M. Protein Recovery from Rapeseed Press Cake: Varietal and Processing Condition Effects on Yield, Emulsifying Capacity and Antioxidant Activity of the Protein Rich Extract. Foods 2019; 8:E627. [PMID: 31805678 PMCID: PMC6963604 DOI: 10.3390/foods8120627] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2019] [Revised: 11/26/2019] [Accepted: 11/27/2019] [Indexed: 11/17/2022] Open
Abstract
Protein was recovered from five varieties and a mixed blend of cold-pressed rapeseed press cake by leaching and precipitation in a water-based process, and the protein recovery yield varied from 26-41% depending on variety. Exposure for heat during protein recovery severely reduced the rapeseed proteins' ability to stabilize the oil-water interface of emulsion droplets. Protein extract from Lyside had the best emulsifying properties of the varieties investigated. Oxidation rate was assessed by the Thiobarbituric Acid Reactive Substances (TBARS) method and rapeseed protein extracts from Epure and Festivo had higher capacity to delay oxidation compared with soy lecithin. There are possibilities to broaden the use of rapeseed whereby recovered rapeseed protein can be used as a plant-based multifunctional ingredient with emulsifying capacity and which has a delaying effect on oxidation.
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Affiliation(s)
- Karolina Östbring
- Department of Food Technology Engineering and Nutrition, Faculty of Engineering, Lund University, P.O. Box 124, 221 00 Lund, Sweden (E.M.); (M.R.)
| | - Cecilia Tullberg
- Department of Chemistry, Faculty of Engineering, Lund University, P.O. Box 124, 221 00 Lund, Sweden;
| | - Stina Burri
- Department of Food Technology Engineering and Nutrition, Faculty of Engineering, Lund University, P.O. Box 124, 221 00 Lund, Sweden (E.M.); (M.R.)
| | - Emma Malmqvist
- Department of Food Technology Engineering and Nutrition, Faculty of Engineering, Lund University, P.O. Box 124, 221 00 Lund, Sweden (E.M.); (M.R.)
| | - Marilyn Rayner
- Department of Food Technology Engineering and Nutrition, Faculty of Engineering, Lund University, P.O. Box 124, 221 00 Lund, Sweden (E.M.); (M.R.)
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Wang F, Yang Y, Ju X, Udenigwe CC, He R. Polyelectrolyte Complex Nanoparticles from Chitosan and Acylated Rapeseed Cruciferin Protein for Curcumin Delivery. J Agric Food Chem 2018; 66:2685-2693. [PMID: 29451796 DOI: 10.1021/acs.jafc.7b05083] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Curcumin is a polyphenol that exhibits several biological activities, but its low aqueous solubility results in low bioavailability. To improve curcumin bioavailability, this study has focused on developing a polyelectrolyte complexation method to form layer-by-layer assembled nanoparticles, for curcumin delivery, with positively charged chitosan (CS) and negatively charged acylated cruciferin (ACRU), a rapeseed globulin. Nanoparticles (NPs) were prepared from ACRU and CS (2:1) at pH 5.7. Three samples with weight of 5%, 10%, and 15% of curcumin, respectively, in ACRU/CS carrier were prepared. To verify the stability of the NPs, encapsulation efficiency and size of the 5% Cur-ACRU/CS NPs were determined at intervals of 5 days in a one month period. Fourier transform infrared spectroscopy (FTIR), X-ray diffraction, and differential scanning calorimetry confirmed the electrostatic interaction and hydrogen bond formation between the carrier and core. The result showed that hollow ACRU/CS nanocapsules (ACRU/CS NPs) and curcumin-loaded ACRU/CS nanoparticles (Cur-ACRU/CS NPs) were homogenized spherical with average sizes of 200-450 nm and zeta potential of +15 mV. Encapsulation and loading efficiencies were 72% and 5.4%, respectively. In vitro release study using simulated gastro (SGF) and intestinal fluids (SIF) showed controlled release of curcumin in 6 h of exposure. Additionally, the Cur-ACRU/CS NPs are nontoxic to cultured Caco-2 cells, and the permeability assay indicated that Cur-ACRU/CS NPs had improved permeability efficiency of free curcumin through the Caco-2 cell monolayer. The findings suggest that ACRU/CS NPs can be used for encapsulation and delivery of curcumin in functional foods.
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Affiliation(s)
- Fengzhang Wang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing , Nanjing University of Finance and Economics , Nanjing 210023 , China
| | - Yijie Yang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing , Nanjing University of Finance and Economics , Nanjing 210023 , China
| | - Xingrong Ju
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing , Nanjing University of Finance and Economics , Nanjing 210023 , China
| | - Chibuike C Udenigwe
- School of Nutrition Sciences, Faculty of Health Sciences , University of Ottawa , 451 Smyth Road , Ottawa , Ontario K1H 8M5 , Canada
| | - Rong He
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing , Nanjing University of Finance and Economics , Nanjing 210023 , China
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Jin J, Ma H, Wang W, Luo M, Wang B, Qu W, He R, Owusu J, Li Y. Effects and mechanism of ultrasound pretreatment on rapeseed protein enzymolysis. J Sci Food Agric 2016; 96:1159-1166. [PMID: 25847576 DOI: 10.1002/jsfa.7198] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/10/2014] [Revised: 02/10/2015] [Accepted: 03/30/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND The disadvantages which stem from the use of traditional enzymolysis of protein has necessitated the need to employ sweeping frequency and pulsed ultrasound (SFPU) in the pretreatment of rapeseed protein prior to proteolysis in order to bring about improvement in enzymolysis efficiency. Further, in order to determine the mechanism of ultrasound-accelerated enzymolysis of RP, the effects of SFPU on the kinetics, thermodynamics, molecular conformation and microstructure of RP were investigated. RESULTS Kinetic studies showed that SFPU pretreatment on RP improved enzymolysis by decreasing the apparent constant KM significantly (P < 0.05) by 32.8% and reducing the thermodynamic parameters Ea , ΔH and ΔS by 16.6%, 17.7% and 9.2% respectively. Fluorescence spectra revealed that SFPU pretreatment induced molecular unfolding, causing more hydrophobic groups and regions inside the molecules to be exposed to the outside. Circular dichroism analysis indicated that SFPU pretreatment decreased the α-helix content by 16.1% and increased the random coil content by 3.6%. In addition, scanning electron microscopy showed that SFPU pretreatment increased the specific surface area of RP. CONCLUSION Ultrasound pretreatment is an efficient method in RP proteolysis to produce peptides through its impact on the molecular conformation and microstructure of proteins.
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Affiliation(s)
- Jian Jin
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu, 212013, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu, 212013, China
- Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, Zhenjiang, Jiangsu, 212013, China
| | - Weiwei Wang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu, 212013, China
| | - Min Luo
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu, 212013, China
| | - Bei Wang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu, 212013, China
| | - Wenjuan Qu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu, 212013, China
| | - Ronghai He
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu, 212013, China
- Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, Zhenjiang, Jiangsu, 212013, China
| | - John Owusu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu, 212013, China
- Department of Hospitality, School of Applied Science and Technology, Koforidua Polytechnic, PO Box 981, Koforidua, Ghana
| | - Yunliang Li
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu, 212013, China
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