Some functional properties of jojoba, linseed and canola seeds proteins [electronic resource].

Includes references.

Functional properties of jojoba, linseed and canola defatted meals as well as protein isolates were studied. After oil extraction, the resultant defatted meals comprised 32.13, 35.34 and 43.75% crude protein including 83.54, 87.55 and 94.08% true protein for jojoba, linseed and canola meals, respectively. Simmondsin as antinutritional factor was 2.53% in jojoba defatted meal. Linseed and canola seeds were free from simmondsin. Glucosinolate was 32.10 I1mol/gm in canola defatted meal only. Yields of protein isolate were 25.9, 16.0 and 17.0% from jojoba, linseed and canola defatted meals with protein recovery 70.41, 41.27 and 32.31 %, respectively. The concentration of simmondsin in jojoba protein isolate and glucosinolate in canola protein isolate were 2.95% and 4.9 μmol/gm, respectively. The lowest protein solubility of studied defatted meals was observed at pH 3-4, while the maximum extractable protein was found at pH 11. Linseed protein isolate had the highest water holding capacity (6.8 ml/gm), while canola as well as linseed defatted meals had the highest oil holding capacity (2.5 ml/gm). Canola protein isolate acted as a good emulsifying agent. It's emulsifying activity and emulsifying stability were 85.5 % and 82.5 %, respectively, which was higher than. those of jojoba and linseed proteins. The foaming capacity and foaming stability of all defatted meals and protein isolates studied specially those of canola, increased with increasing pH value up to pH 7. Strong correlation was observed between pII and foaming stability.

Summary in Arabic.

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