Functional properties of protein isolates from camelina (Camelina sativa (L.) Crantz) and flixweed (sophia, Descurainis sophia L.) seed meals-Reference-Cited by-同舟云学术

Functional properties of protein isolates from camelina (Camelina sativa (L.) Crantz) and flixweed (sophia, Descurainis sophia L.) seed meals

Published:2021-10-26 Issue:1 Volume:3 Page:
ISSN:2661-8974
Container-title:Food Production, Processing and Nutrition
language:en
Short-container-title:Food Prod Process and Nutr

Author:

Ngo Na Thi Ty,Shahidi Fereidoon

Abstract

AbstractCamelina and flixweed (sophia) seed protein isolates were prepared using both the conventional extraction and ultrasonic-assisted extraction methods at 40 kHz for 20 min, and their functional properties investigated. SDS-PAGE showed that both ultrasound-assisted and conventional extractions resulted in a similar protein profile of the extract. The application of ultrasound significantly improved protein extraction/content and functional properties (water holding capacity, oil absorption capacity, emulsifying foaming properties, and protein solubility) of camelina protein isolate and sophia protein isolate. The water-holding and oil absorption capacities of sophia protein isolate were markedly higher than those of camelina protein isolate. These results suggest that camelina protein isolate and sophia protein isolate may serve as natural functional ingredients in the food industry. Graphical Abstract

Funder

canadian network for research and innovation in machining technology, natural sciences and engineering research council of canada

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1186/s43014-021-00076-8.pdf

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