Effects of pretreatments on physicochemical and structural properties of proteins isolated from canola seeds after oil extraction by supercritical-CO2 process

The present research was to investigate the influences of pretreatments on the structural and physicochemical properties of proteins isolated from canola seeds (CSP) after oil extraction by supercritical CO2 fluid. The results showed that the CSPs pretreated with microwave treatment (MV-CSP) and ult...

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Bibliographic Details
Published in:Food science & technology 2021-02, Vol.137 (C), p.110415, Article 110415
Main Authors: Li, Xiaoyu, Shi, John, Scanlon, Martin, Xue, Sophia Jun, Lu, John
Format: Article
Language:English
Subjects:
Canola seeds protein
Physicochemical property
Pretreatment
Structural property
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Summary:The present research was to investigate the influences of pretreatments on the structural and physicochemical properties of proteins isolated from canola seeds (CSP) after oil extraction by supercritical CO2 fluid. The results showed that the CSPs pretreated with microwave treatment (MV-CSP) and ultrasound treatment (UL-CSP) significantly differed in terms of molecular weight distribution, amino acid composition, and the primary conformation of CSP. The crystalline properties and secondary structural conformation as well as average particle sizes of CSPs were not significantly influenced by pretreatments, but the morphological characteristics were remarkably changed. The physicochemical properties including solubility, water/oil holding capacity, emulsifying capacity and stability, as well as foaming capacity and stability were substantially altered by the pretreatments. The MV-CSP and UL-CSP possessed better physicochemical characteristics. Therefore, microwave- and ultrasound-pretreatments could serve as potential technologies to improve the physicochemical properties of canola seeds proteins. Moreover, different oil extraction methods greatly influenced the quality and functional properties of isolated CSPs. The supercritical CO2 (SC–CO2) process protected intact functional properties and enhanced the overall quality of the isolated CSPs compared to solvent extraction. •Pretreatments of microwave and ultrasound affected molecular weight of canola protein.•Microwave and ultrasound pretreatments changed emulsifying capacities of canola protein.•Microwave and ultrasound technology improved physicochemical properties of canola protein.
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2020.110415