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Towards sustainable and nutritional-based plant protein sources: A review on the role of rapeseed
Rapeseed’s role as a sustainable and nutritious plant protein source
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Abstract
Rapeseed proteins, particularly cruciferin and napin, exhibit a balanced amino acid profile and diverse functional properties.
- Rapeseed proteins are valued for their potential as a plant-based protein source due to their balanced amino acid composition.
- These proteins demonstrate functional properties such as emulsification, foaming, and gelling, which are important for food applications.
- Challenges in extraction and isolation include retaining functionality while minimizing antinutritional compounds like glucosinolates and phytates.
- Off-flavors, bitterness, and limited solubility currently hinder the widespread use of rapeseed proteins.
- Novel extraction and modification techniques, including enzymatic and fermentation methods, may enhance protein functionality and improve flavor profiles.
- There is potential for rapeseed protein applications beyond food, including use in biomedicine and materials science.
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