Extraction and characterization of protein fractions from Australian canola meals

被引:64
|
作者
Tan, Siong H. [1 ,2 ]
Mailer, Rodney J. [3 ]
Blanchard, Christopher L. [4 ]
Agboola, Samson O. [1 ,2 ]
机构
[1] Charles Sturt Univ, EH Graham Ctr Innovat Agr, Wagga Wagga, NSW 2678, Australia
[2] Charles Sturt Univ, Sch Agr & Wine Sci, Wagga Wagga, NSW 2678, Australia
[3] Ind & Investment NSW, Wagga Wagga, NSW 2650, Australia
[4] Charles Sturt Univ, Sch Biomed Sci, Wagga Wagga, NSW 2678, Australia
关键词
Brassica; Canola; Osborne fractions; Protein isolates; FUNCTIONAL-PROPERTIES; GLUCOSINOLATE CONTENT; CHEMICAL-COMPOSITION; SINAPIS-ALBA; RAPESEED; SEED; PRECIPITATION; PHENOLICS; PROFILE; STORAGE;
D O I
10.1016/j.foodres.2011.03.023
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Canola proteins were sequentially extracted from four Australian canola meals of different species and two industrial meal samples, according to Osborne method (OSB), based on their solubilities in water, 5% NaCl. 0.1 M NaOH and 70% ethanol respectively. These extracts were then compared to the glutelin fraction obtained by direct alkaline extraction method (DIR) in terms of protein yield, recovery, electrophoretic profile, and residual antinutritional components. The OSB method was found to be more effective for protein extraction which resulted in higher cumulative protein yield and recovery of water-soluble protein fractions, although the DIR method produced a glutelin fraction of higher protein content. Phenolic compounds were observed in all the extracted protein fractions although sinapine, the major phenolic compound in canola, was present only in the albumin fractions. The glucosinolate content of all extracts was below the detection limit of the method employed (<3 mu mol/g). While the electrophoretic profiles of all four OSB fractions were largely different, the DIR fraction was very similar to the glutelins obtained from the OSB method. Isoelectric focusing revealed that many of the proteins in the canola varieties ranged in pl between pH4.6 and 8.3. (C) 2011 Elsevier Ltd. All rights reserved.
引用
收藏
页码:1075 / 1082
页数:8
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