Canola Proteins and its Functionality in Food Systems investigates the molecular interactions involved in gelation and emulsification of CPI-hydrocolloid systems.
Oilseed proteins contribute useful functionality to food systems. Knowledge of the molecular interactions between plant proteins such as commercial canola protein isolate (CPI) and other components allows the manipulation of physical and textural properties of mixed biopolymers by adjusting macromolecular interactions.
Protein-polysaccharide interactions give a realistic indication of plant proteins behavior in food systems and provides useful information for the development of canola protein products. This book provides the details of functional and physiochemical properties of CPI-hydrocolloids , the type and degree of their interactions, and optimum conditions for gelation and emulsification.
- Presents characteristics of gels of CPI-hydrocolloid mixtures using dynamic rheology and microscopy
- Identifies optimized conditions for specific functional properties such as network and emulsion formation
- Explores electrostatic complexing and synergistic interactions that contribute to the formation of strong, elastic CPI-hydrocolloid gels
- Provides findings on improvements in the emulsifying properties and surface hydrophobicity of CPI-hydrocolloid mixtures when compared to CPI alone
Table of Contents
1. Canola/Rapeseed Proteins and their Preparation 2. Structural Thermostability of canola protein-hydrocolloid Systems 3. Structural Behaviour of Commercial Canola Protein Mixed with Hydrocolloids 4. Rheological Characteristics of Commercial Canola protein Isolate 5. Physicochemical Properties of Commercial Canola Protein-Guar Gum Gels 6. Microstructure of Commercial Canola Protein-Hydrocolloid Networks 7. Molecular Interactions Involved in Network Formation of Commercial Canola 8. Emulsifying Characteristics of Commercial Canola Protein-Hydrocolloid Systems 9. General discussions, conclusions, Practical and Future research considerations
