Functional Properties of Modified Oilseed Protein Concentrates and Isolates

Abstract Some functional properties of nine oilseed concentrates and isolates were studied in order to evaluate the effects of protein source and preparation treatment on functionality. Canola (rapeseed), sunflower and soybean products were investigated, each treated during processing by enzyme hydrolysis or linoleic acid addition, or left untreated as controls. Functionality tests of water holding and hydration capacities and protein solubility were used as the bases of comparison. Protein, carbohydrate and moisture contents of the products were also determined. Both trypsin and linoleate treatments significantly affected functional properties of the products, although the treatment effects differed among sources in some cases. In general, trypsin and linoleate treatments resulted in products which exhibited higher solubilities and water hydration capacities than corresponding untreated products.