Canola protein isolate : physicochemical, thermal and rheological characteristics of Canola protein isolate : a thesis submitted in partial fulfilment of requirement for the degree of Master of Food Technology at Massey University, Palmerston North, New Zealand

Abstract

This thesis investigates functional and nutritional properties of CanolaPRO, a commercial canola protein isolate. CanolaPRO is made from canola meal, a protein-rich byproduct of canola oil extraction. Canola meal derived products often remain underutilized for human consumption due to its historical anti-nutritional factors and extraction difficulties. Several analyses were conducted to characterize CanolaPRO, including proximate analysis, water holding capacity, foaming capacity, thermal stability (DSC), amino acid profile, particle size distribution and rheology. The results show a high protein purity (89%), low fat and ash and 7% moisture content with water holding capacity measuring at 3.85g water/ g protein. Foaming testing showed initial capacity at 141.7% and stability of 76.8% after 120 minutes, which shows better performance than other plant protein isolates. Thermal analysis shows a denaturation temperature of 89.2°C indicating high stability suitable for food processing. Amino acid profile indicated a balanced and nutritionally rich profile with a high glutamic acid content and other essential amino acids as well as a finer particle size than soy or pea protein isolates. Rheological studies indicate good gel formation with the addition of a moderate amount of hydrocolloid. The overall high purity, and nutritional quality makes CanolaPRO a sustainable alternative plant-based protein isolate.