Towards sustainable and nutritional-based plant protein sources: A review on the role of rapeseed

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dc.contributor.authorKarabulut, Gulsah
dc.contributor.authorSubasi, Busra Gultekin
dc.contributor.authorIvanova, Petya
dc.contributor.authorGoksen, Gulden
dc.contributor.authorChalova, Vesela
dc.contributor.authorCapanoglu, Esra
dc.date.accessioned2025-03-17T12:27:14Z
dc.date.available2025-03-17T12:27:14Z
dc.date.issued2025
dc.departmentTarsus Üniversitesi
dc.description.abstractRapeseed (Brassica napus L.), commonly known as canola, is a key oilseed crop with an emerging interest in its protein content. Rapeseed proteins, primarily cruciferin and napin, are valued for their balanced amino acid profile, making them a promising source of plant-based protein. These proteins demonstrate diverse functional properties, such as emulsification, foaming, and gelling, which are essential for food applications. However, the extraction and isolation processes pose challenges, particularly in retaining functionality while minimizing antinutritional compounds like glucosinolates and phytates. Additionally, off-flavors, bitterness, and limited solubility hinder their widespread use. To address these challenges, novel extraction and modification techniques, including enzymatic and fermentation methods, have been explored to enhance protein functionality and improve flavor profiles. Moreover, sustainable production methods, such as enzymatic hydrolysis and membrane filtration, have been developed to reduce environmental impacts, resource consumption, and waste generation associated with rapeseed protein production. Despite the current challenges, rapeseed protein holds significant potential beyond food, with applications in biomedicine and materials science, such as biodegradable films and drug delivery systems. Future research should focus on optimizing extraction techniques, improving functional properties, and mitigating off-flavors to fully unlock the potential of rapeseed protein as a sustainable and versatile protein source for the growing global demand.
dc.description.sponsorshipBulgarian National Science Fund (BNSF) [Kcy;Pcy;-06-H37/21]
dc.description.sponsorshipThis work was partially supported by the Bulgarian National Science Fund (BNSF, & Kcy;& Pcy;-06-H37/21) .
dc.identifier.doi10.1016/j.foodres.2024.115553
dc.identifier.issn0963-9969
dc.identifier.issn1873-7145
dc.identifier.pmid39967129
dc.identifier.scopus2-s2.0-85215390501
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.foodres.2024.115553
dc.identifier.urihttps://hdl.handle.net/20.500.13099/2141
dc.identifier.volume202
dc.identifier.wosWOS:001402943200001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofFood Research International
dc.relation.publicationcategoryDiğer
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250316
dc.subjectCanola
dc.subjectRapeseed
dc.subjectPlant protein
dc.subjectModification
dc.subjectGlucosinolate
dc.subjectAnti-nutrient
dc.titleTowards sustainable and nutritional-based plant protein sources: A review on the role of rapeseed
dc.typeReview

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