| The Food Engineering Group in the Department of Chemical Engineering and Applied Chemistry developed a process for the production of protein isolates and concentrates from Brassica oilseeds, specifically mustard and canola seeds. Double-zero oriental mustard protein products were produced with our process by the pilot-scale tests in the Protein Research Centre of Texas A&M University, College Station, Texas in 2005. In this study, the functionality of double-zero oriental mustard protein products were determined and compared to that of soybean protein isolate Supro 500E and other pilot yellow mustard products.;Double-zero oriental mustard isolates have good nutritional values: precipitated protein isolate contained 84.4% [Nx6.25] db, soluble protein isolate contained 76.2% [Nx6.25] db. Double-zero oriental mustard protein products proved to be promising functional components for food applications and can be tailored to meet food product needs in competition with widely used commercial soy isolate products. |
