Rapeseed is one of the four major oilseed crops in the world. China is the largest producer of rapeseed, the planting area and total output of rapeseed ranked first in the world, accounting for about 30% of the world’s rapeseed planting area and total rapeseed output, and its output is second only to soybean and cottonseed barriers.

After rapeseed oil, canola can get about 55% of the rapeseed meal, rapeseed meal protein content of up to 36% or more, is an important plant protein resources. What are the applications of rapeseed protein in food?

Meat products

Using the emulsification stability and water-holding property of rapeseed protein, it can reduce the overflow of water and fat during the processing of meat products, so that the taste and quality can be guaranteed, and it can also be used as an ideal substitute for meat products.

Combining the characteristics of oil absorption and emulsification, rapeseed protein can promote the absorption or combination of fat in products, increase the content of vegetable protein and product yield, and improve the nutritional value.

When 33% rapeseed protein was added to minced meat, the nutritional value of the meat mixture was improved (p<o.05), and the biomass price and net protein utilization increased from 76.3% to 86.3%, whereas the nutritional value of minced meat did not improve when soybean meal was added to the minced meat in the same proportion. The net utilization of raw material and protein increased from 76.3% to 86.3%, while the addition of an equal proportion of soybean meal to ground meat did not improve the nutritional value of the meat mixture. < span=””></o.05), both raw material price and net protein utilization increased from 76.3% to 86.3%, whereas when minced meat was added to an equal proportion of soybean meal, it did not improve the nutritional value of the meat mixture. Both raw material price and net protein utilization increased from 76.3% to 86.3%, while the addition of an equal proportion of soybean meal to minced meat did not improve the nutritional value of the meat mixture. <>

According to the functions of canola protein such as gelatinization, emulsification and organization, it can be used in the production of ham sausage or traditional sausage, luncheon meat and preserved meat as a substitute for fat, to improve its chewiness, taste sensation, and to make protein molecules aligned in a certain direction and coagulate through heating and extrusion to produce artificial protein meat with unique taste.

Practice has shown that when rapeseed protein concentrate is added to sausage preparations in place of casein, sensory analysis shows that rapeseed protein sausage improves the taste, texture and aroma of the sausage.

Plant-based beverages

Emulsification plays an important role in food processing, helping to combine water- and oil-soluble ingredients. Many foods such as buttermilk, ice cream and cream are emulsions.

Application of rapeseed protein powder with sugar, spices and vitamins and minerals nutrients to produce emulsification effect of good nutritional beverages, such as rapeseed isolate protein mixed with peanut protein liquid, and then add sugar, buttermilk, complex emulsifiers, minerals, vitamins and spices and other substances, high-pressure homogenization can be made with excellent emulsion stability of nutritional beverages.

Bakery products

According to the emulsification of rapeseed protein, water and oil absorption and other functional characteristics, the use of rapeseed protein concentrate has a good combination of oil and water properties, plus 5% to 15% protein concentrate in pastries, cookies and other foods, can improve the protein and amino acid content of the food, to enhance its nutritional properties.

Adding phosphorylated modified rapeseed protein in cake can make the cake fluffy and soft, and prolong the shelf life; it can also be added to fast food and bread to improve the quality of pasta.

According to the good solubility and water absorption of rapeseed protein and other characteristics, the appropriate addition of rapeseed protein in the bread can not only improve the water absorption of flour, increase the water content of the bread after baking, but also delay the aging of the bread.

Others

The foaming property of rapeseed protein was tested using a buffer solution of potassium dihydrogen phosphate/sodium hydroxide, and the results showed that the foaming ability of rapeseed protein was 45%, while the foam stability was 65.5%, which can be used as a food additive in food products such as ice cream and cake. In addition, rapeseed protein almost no limiting amino acids, instead of soybean meal production of soy sauce, not only save soybeans , and product quality is better than soybean soy sauce.

Rapeseed isolate protein, especially modified rapeseed isolate protein has good film-forming properties, add the right amount of additives such as glycerol, under certain conditions can be made with good isolation properties of the safe and non-toxic natural food preservation film.

Problems in the current research

Canola protein products are few and far between, mainly due to the presence of harmful substances in canola, protein detoxification technology can not guarantee the safety of consumption.

Canola contains a certain amount of thioglucoside (thioglucoside, also known as mustard seed glycosides), erucic acid, lactic acid, phytic acid and other substances that affect the application of protein, limiting the application of canola protein in food.

Thioglucoside can be degraded to produce sulfur-containing compounds such as nitrile, isothiocyanate, thiocyanate and other toxic substances, which can cause some physiological diseases such as goiter. In addition, the canola protein obtained by isolation and purification is still in the experimental stage due to its high cost and difficult operation.

Since Canada successfully bred double-low rapeseed varieties in the 1970s, double-low rapeseed has developed rapidly worldwide, creating favorable conditions for the utilization of rapeseed protein.