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Canola proteins: composition, extraction, functional properties, bioactivity, applications as a food ingredient and allergenicity – A practical and critical review

Author:
Aider, Mohammed, Barbana, Chockry
Source:
Trends in food science & technology 2011 v.22 no.1 pp. 21-39
ISSN:
0924-2244
Subject:
foods, canola, protein sources, allergenicity, health promotion, food industry, amino acids, isolation techniques, ingredients, functional properties, rapeseed protein, risk reduction, food additives
Abstract:
There is a well-recognized connection between the use of plant proteins in functional foods, nutraceuticals and other natural health products and health promotion and disease risk reduction. Plant proteins are largely used in the food industry, and canola/rapeseed proteins are regarded as potential ingredients that may be used as food additives. In this review, the chemical composition (amino acids and protein fractions), production and isolation techniques, functional properties, allergenicity, food applications and potential uses of canola proteins for the production of bioactive compounds are highlighted.
Agid:
572167