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Full-Text Articles in Life Sciences
Partial Removal Of Phenolics Coupled With Alkaline Ph Shift Improves Canola Protein Interfacial Properties And Emulsion In In Vitro Digestibility, Jiang Jiang, Yunqing Nie, Xuemei Sun, Youling L. Xiong
Partial Removal Of Phenolics Coupled With Alkaline Ph Shift Improves Canola Protein Interfacial Properties And Emulsion In In Vitro Digestibility, Jiang Jiang, Yunqing Nie, Xuemei Sun, Youling L. Xiong
Animal and Food Sciences Faculty Publications
The effect of polyphenol removal (“dephenol”) combined with an alkaline pH shift treatment on the O/W interfacial and emulsifying properties of canola seed protein isolate (CPI) was investigated. Canola seed flour was subjected to solvent extraction to remove phenolic compounds, from which prepared CPI was exposed to a pH12 shift to modify the protein structure. Dephenoled CPI had a light color when compared with an intense dark color for the control CPI. Up to 53% of phenolics were removed from the CPI after the extraction with 70% ethanol. Dephenoled CPI showed a partially unfolded structure and increased surface hydrophobicity …