Effect of pulsed electric field on functional and structural properties of canola protein by pretreating seeds to elevate oil yield

Pulsed electric field (PEF) was applied to moisture-preconditioned canola seeds to evaluate the effect on oil yield. The effect of PEF on functional and structural properties of canola protein left over after oil extraction were also examined in albumin and globulin fractions obtained at optimal con...

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Bibliographic Details
Published in:Food science & technology 2017-10, Vol.84, p.73-81
Main Authors: Zhang, Liang, Wang, Li-Juan, Jiang, Wei, Qian, Jian-Ya
Format: Article
Language:English
Subjects:
Canola
Protein
Pulsed electric field (PEF)
Rapeseed
Solid food
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Summary:Pulsed electric field (PEF) was applied to moisture-preconditioned canola seeds to evaluate the effect on oil yield. The effect of PEF on functional and structural properties of canola protein left over after oil extraction were also examined in albumin and globulin fractions obtained at optimal conditions for oil yield. Generally, PEF pretreatment significantly improved (P 
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2017.05.048