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School School of Agricultural and Wine Sciences
Location Charles Sturt University, Wagga Wagga
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Dual Functionalities of Canola Meal Protein hydrolysates.
Efforts to add value to major Australian commercial crops such as rice and canola have proven to be limited due to their poor solubility in aqueous solution at neutral pH. However, in many grains such as pulses and cereals the highest yield is often obtained from alkaline soluble fractions that are precipitated by acid. Unfortunately, these alkali soluble proteins have poor functional properties due to the above stated limitations. Solubility in aqueous systems being a major prerequisite for technological functionality of proteins. Specifically, functional properties such as gelling, water holding, emulsifying and foaming abilities depend to a large extent on solubility in aqueous systems.
However, one of the critical means of enhancing the solubility of highly conjugated proteins such as glutelins is hydrolysis with enzymes such as trypsin, chymotrypsin, pepsin, alcalase etc. Additionally, depending on the extent of enzymatic hydrolysis, it is possible to generate peptides with technological and nutritional functionalities (bioactivities).
Grains Research and Development Corporation
Ocheme OB, Alashi AM and Zakari UM. Effect of malting and soybeans supplementation on the nutrient quality and acceptability of “eko-eda” a maize grit porridge. Continental journal of Food Science and Technology 2: 14-19, 2008 © Wilolud Online Journals, 2008
Alashi AM, Tan SH, Agboola SO (2011). Potential application of canola proteins in food manufacture: A functionality overview. AgroFood Industry Hi Tech, (Accepted).
Presentation at Conference Proceeding:
Adeola Alashi1, 2 *, Christopher Blanchard1, Rodney Mailer1 and Samson Agboola1, 2
Improving the Emulsifying properties of canola meal protein isolate by enzymatic modification. Paper presented at the 17th Australian Research Assembly on Brassicas 2011, Canola Still the Golden Crop, p115-120, 15-17 Aug 2011.
Ocheme OB and Alashi AM. Sensory properties of “eko-eda prepared from blends
of maize and soybeans. Paper presented at the 31st proceedings of the Nigerian Institute of Food Science and Technology2007, Food professionalism: A Critical Pathway to Industrialization, p114-115, 22-25 Oct 2007.