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Select functional properties of protein isolates obtained from canola meals modified by solid-state fermentation
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  • Chenghao Li,
  • Dai Shi,
  • Andrea Stone,
  • Janitha Wanasundara,
  • Takuji Tanaka,
  • Michael Nickerson
Chenghao Li
University of Saskatchewan College of Agriculture and Bioresources

Corresponding Author:[email protected]

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Dai Shi
University of Saskatchewan College of Agriculture and Bioresources
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Andrea Stone
University of Saskatchewan
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Janitha Wanasundara
Agriculture and Agri-Food Canada
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Takuji Tanaka
University of Saskatchewan College of Agriculture and Bioresources
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Michael Nickerson
University of Saskatchewan College of Agriculture and Bioresources
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The present study investigated the effect of solid-state fermentation (SSF) of cold-pressed (CP) and hexane-extracted (HE) canola meals with Aspergillus niger NRRL 334 and A. oryzae NRRL 5590 on the functionalities of protein products extracted from them. After SSF, proteins were recovered using alkaline extraction-isoelectric precipitation (AE-IP) or salt extraction-dialysis (SE). SSF of the two meal types reduced the protein content of the extracts produced by AE-IP. There were varied effects to solubility, foaming, and emulsifying properties as a result of SSF under the combined influence of functionality pH, strain, meal type, and protein extraction method. The protein isolate produced from CP meal using SE had increased solubility at pH 7 (from 51.8 to 90.7%) when the meal was fermented with A. oryzae. Both strains resulted in an over 2-fold increase in the emulsifying activity index (at pH 7) of AE-IP products from CP meal. For both protein extraction methods, the protein products from A. niger fermented HE meal had better foaming capacity (FC) at pH 7 than the controls (non-fermented), but reduced FC at pH 3. Overall, regardless of meal fermentation, the SE products were richer in protein and had higher oil holding capacity (OHC), whereas the water holding capacity (WHC) was higher for AE-IP isolates. SSF of the meals generally improved the O/WHC of the extracted proteins. The findings suggest that canola protein functionality could be effectively modulated by SSF with different microbial strains under various processing conditions to enhance their applicability in the food industry.
13 Oct 2022Submitted to Journal of the American Oil Chemists' Society
14 Oct 2022Submission Checks Completed
14 Oct 2022Assigned to Editor
16 Oct 2022Review(s) Completed, Editorial Evaluation Pending
03 Nov 2022Reviewer(s) Assigned
13 Feb 2023Editorial Decision: Revise Major
13 Mar 20231st Revision Received
13 Mar 2023Submission Checks Completed
13 Mar 2023Assigned to Editor
13 Mar 2023Review(s) Completed, Editorial Evaluation Pending
24 Mar 2023Reviewer(s) Assigned
06 Apr 2023Editorial Decision: Accept