Effect of canola meal fermentation and protein extraction method on the functional properties of resulting protein products

Abstract

AbstractThe present study investigated the effect of solid‐state fermentation (SSF) of cold‐pressed (CP) and hexane‐extracted (HE) canola meals with Aspergillus niger NRRL 334 and Aspergillus oryzae NRRL 5590 on the functionalities of protein products extracted from them. After SSF, proteins were recovered using alkaline extraction‐isoelectric precipitation (AE‐IP) or salt extraction‐dialysis (SE). SSF of the two meal types reduced the protein content of the extracts produced by AE‐IP. There were varied effects to solubility, foaming, and emulsifying properties as a result of SSF under the combined influence of functionality pH, strain, meal type, and protein extraction method. The protein isolate produced from CP meal using SE had increased solubility at pH 7 (from 51.8% to 90.7%) when the meal was fermented with A. oryzae. Both strains resulted in an over twofold increase in the emulsifying activity index (at pH 7) of AE‐IP products from CP meal. For both protein extraction methods, the protein products from A. niger fermented HE meal had better foaming capacity (FC) at pH 7 than the controls (non‐fermented), but reduced FC at pH 3. Overall, regardless of meal fermentation, the SE products were richer in protein and had higher oil holding capacity (OHC), whereas the water holding capacity (WHC) was higher for AE‐IP isolates. SSF of the meals generally improved the O/WHC of the extracted proteins. The findings suggest that canola protein functionality could be effectively modulated by SSF with different microbial strains under various processing conditions to enhance their applicability in the food industry.