Extraction and functional properties of protein from cold pressed canola and sunflower meals

冷榨双低油菜籽和葵花籽粕中蛋白质的提取及其功能特性

• 批准号: 521793-2017
• 负责人: Chen, Lingyun
• 金额: $ 1.82万
• 依托单位: University of Alberta
• 依托单位国家: 加拿大
• 项目类别: Engage Grants Program
• 财政年份: 2017
• 资助国家: 加拿大
• 起止时间: 2017-01-01 至 2018-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=640753
• 关键词: Extraction; functional; properties; protein; cold

Pleasant Valley Oils Mills, a subsidiary of the Pleasant Valley Colony, has been producing and manufacturingpure, natural, and sustainable cold pressed canola and sunflower oils, and as the production levels increase thecompany is facing an increasing challenge of adding value to the protein-rich meal by-product. Developingvalue-added processing and applications of proteins from canola and sunflower cold pressed meals is importantto increase the company competitiveness and be a step toward zero waste production.The meals are good source of protein (30-50%) with 11S salt-soluble globulin and 2S water-soluble albumin asthe major components. Traditionally, heating is applied in canola oil processing which damages the proteinstructures, leading to reduced solubility and unfavorable flavor and color. The cold press method causes muchless alternation of protein native structures. This offers opportunity to develop protein ingredients of goodsolubility and functionality from the meals to target a wide range of food applications.This is a new collaboration between Dr. Chen and the Pleasant Valley Oils Mills to develop functional proteinsfrom cold-pressed canola and sunflower meals towards food applications. The specific objectives are to: 1)develop effective process to extract proteins from canola/sunflower cold-pressed meals; and 2) study thestructures and functional properties of the extracted proteins.The knowledge generated through this research will aid in development of strategies for extraction andutilization of canola and sunflower meal proteins. This research will also train one PDF and one graduatestudent in protein extraction and functionality study to meet the shortfall in food processing industry. Developfunctional food ingredients from these proteins will significantly increase economic returns on cropcomponents and enhance profitability and sustainability of oilseed producers and processors. The developmentof novel protein ingredients will support innovations of Canadian food industry.

喜乐谷油厂是喜乐谷殖民地的子公司，一直在生产和制造纯净、天然、可持续的冷榨菜籽油和葵花籽油，随着生产水平的提高，公司面临着为富含蛋白质的膳食副产品增加价值的越来越大的挑战。开发从菜籽和葵花籽冷榨食品中提取蛋白质的增值加工和应用，对于提高公司竞争力和实现零浪费生产至关重要。以11S盐溶性球蛋白和2S水溶性白蛋白为主要成分的膳食是良好的蛋白质来源（30-50%）。传统上，在菜籽油的加工过程中，加热会破坏菜籽油的蛋白质结构，导致其溶解度降低，风味和颜色变差。冷压法对蛋白质天然结构的影响要小得多。这为从膳食中开发具有良好溶解度和功能性的蛋白质成分提供了机会，以针对广泛的食品应用。这是陈博士与喜溪谷油厂的一项新合作，旨在开发从冷榨油菜籽和葵花籽粕中提取的功能性蛋白质，用于食品应用。具体目标是：1)开发从菜籽/向日葵冷榨粕中提取蛋白质的有效工艺；2)研究提取蛋白的结构和功能特性。通过本研究产生的知识将有助于制定油菜籽和葵花籽粕蛋白质的提取和利用策略。本研究还将培养1名PDF和1名研究生在蛋白质提取和功能研究方面，以满足食品加工行业的不足。从这些蛋白质中开发功能性食品成分将显著提高作物成分的经济回报，提高油籽生产商和加工商的盈利能力和可持续性。新型蛋白质原料的开发将支持加拿大食品工业的创新。