Adsorbent resin technology for flavour removal in canola protein isolate processing

Area of Science:

• Food Science
• Protein Chemistry
• Analytical Chemistry

Background:

• Canola protein isolate (CPI) has limitations in food applications due to bitter flavors, pigments, and odorants.
• Reducing these undesirable compounds is crucial for expanding CPI's use in food formulations.

Purpose of the Study:

• To develop an effective method for reducing volatile and non-volatile compounds in CPI.
• To evaluate the impact of resin purification on the functional properties of CPI.

Main Methods:

• Combined Alkaline Extraction-Isoelectric Precipitation with resin washing using XAD-16N, HP-20, and SP-207.
• Analyzed volatile compounds using Headspace Gas Chromatography-Mass Spectrometry (HS-GC/MS) and Relative Odor Activity Values (ROAV).
• Assessed non-volatile compounds using 1H NMR and evaluated functional properties including solubility, lightness, emulsifying activity index (EAI), and foam stability.

Main Results:

• Resin treatments removed over 95% of non-volatile compounds, including sinapine and glucosinolates.
• XAD-16N resin significantly reduced volatile organic compounds (VOCs), confirmed by E-nose profiling.
• CPI solubility increased by over 20%, EAI improved by over 35%, and foam stability increased by over 3%.

Conclusions:

• Resin-assisted purification is an effective strategy to mitigate off-flavors and odors in CPI.
• The improved functional properties enhance CPI's suitability as a high-quality plant protein ingredient.
• This method addresses key challenges for incorporating CPI into plant-based food systems.