Overview

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.

Full Product Details

Author:   Florence Ojiugo Uruakpa (Department of Biomedical Sciences, Missouri State University, Springfield, MO, USA)
Publisher:   Elsevier Science Publishing Co Inc
Imprint:   Elsevier Science Publishing Co Inc
ISBN:  

9780128123553

ISBN 10:   0128123559
Pages:   312
Publication Date:   01 September 2021
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Forthcoming
Availability:   Not yet available  
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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

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Author Information

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.

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