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Canola Protein Functionality in Food Systems
1st Edition - September 1, 2021
Author: Florence Ojiugo Uruakpa
Paperback ISBN:
9 7 8 - 0 - 1 2 - 8 1 2 3 5 5 - 3
eBook ISBN:
9 7 8 - 0 - 1 2 - 8 1 2 3 5 6 - 0
Canola Proteins and its Functionality in Food Systems investigates the molecular interactions involved in gelation and emulsification of CPI-hydrocolloid systems. Oilseed… Read more
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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
Students and Researchers, Food protein processors/producers/users; Food Scientists; Nutrient database resource handlers
1. Canola/Rapeseed Proteins and their Preparation2. Structural Thermostability of canola protein-hydrocolloid Systems3. Structural Behaviour of Commercial Canola Protein Mixed with Hydrocolloids4. Rheological Characteristics of Commercial Canola protein Isolate5. Physicochemical Properties of Commercial Canola Protein-Guar Gum Gels6. Microstructure of Commercial Canola Protein-Hydrocolloid Networks7. Molecular Interactions Involved in Network Formation of Commercial Canola8. Emulsifying Characteristics of Commercial Canola Protein-Hydrocolloid Systems9. General discussions, conclusions, Practical and Future research considerations
- No. of pages: 312
- Language: English
- Edition: 1
- Published: September 1, 2021
- Imprint: Academic Press and AOCS Press
- Paperback ISBN: 9780128123553
- eBook ISBN: 9780128123560
FU
Florence Ojiugo Uruakpa
Dr. Uruakpa holds Ph.D. degree in Food & Nutritional Sciences from University of Manitoba, Canada; and B.S. and M.S. degrees in food science from Federal University of Technology Owerri, Nigeria. Her doctoral research on commercial canola protein provides benchmark information on functional properties of canola protein in food systems. Florence has contributed to the body of knowledge in her field through book editing/contribution; peer-reviewed articles in journals (e.g., Food Chemistry; Procedia-Food Science; Universal Journal of Public Health; Journal of Nutritional Health & Food Science; Nutrition Research; Food Hydrocolloids; Food Research International; LWT-Food Science and Technology; International Journal of Food Science & Technology; Journal of Food Science & Engineering; and International Journal of Biological Macromolecules); and national and international conferences.
Affiliations and expertise
Department of Biomedical Sciences, Missouri State University, Springfield, MO, USA