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

Pleasant Valley Oils米尔斯是Pleasant Valley Colony的子公司，一直在生产和制造纯天然和可持续的冷榨菜籽油和向日葵籽油，随着生产水平的提高，公司正面临着增加富含蛋白质的膳食副产品价值的挑战。油菜籽和向日葵冷榨饼粕是一种优质蛋白质来源（30-50%），主要成分为11 S盐溶性球蛋白和2S水溶性白蛋白，开发油菜籽和葵花籽冷榨饼粕蛋白质的高附加值加工和应用是提高公司竞争力和实现零废弃物生产的重要途径。传统上，在菜籽油加工中使用加热，这会破坏蛋白质结构，导致溶解度降低以及不利的风味和颜色。冷压方法导致蛋白质天然结构的改变很少。这为从膳食中开发具有良好溶解性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Pleasant Valley Oils米尔斯公司的一项新合作，旨在从冷压油菜籽和向日葵膳食中开发功能性蛋白质，以用于食品应用。本研究的具体目标是：1）开发从油菜籽/向日葵冷榨粕中提取蛋白质的有效工艺; 2）研究所提取蛋白质的结构和功能特性，为油菜籽/向日葵籽冷榨粕蛋白质的提取和利用提供理论依据。本研究还将培养一名PDF和一名研究生进行蛋白质提取和功能性研究，以满足食品加工行业的需求。从这些蛋白质中开发功能性食品配料将显著增加作物成分的经济回报，并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。

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.