Enriching Canola Meal to an Alternative Source of Protein

Canola (Brassica napus) is one of the top five oilseed crops grown globally among vegetable oils. Depending on the variety and method used to extract the oil, the oil content of canola seeds ranges between approximately 40% and 17–26% protein. Due to the increased oil extraction, more canola meal will be produced as the global demand for canola oil increases. This indicates the importance of understanding canola proteins, the primary components of canola meal. Currently, canola meal is more widely used in the livestock and aquaculture industries, which use the protein-rich meal as a source of protein. In the animal feed industry, canola meal is widely used in ruminant feed formulations. However, the presence of antinutritional components restricts its use in feed formulations. In addition, canola meal has been suggested as a potential alternative to plant-based proteins for human consumption. Canola protein is composed of 70% globulin and about 10–15% albumin. It is recognized for its high biological value and well-balanced amino acid profile. Canola meal contains higher glycine, valine, cysteine, methionine, and proline levels than soy meal. Functional properties of the canola meal protein, including hydration mechanisms (water holding capacity and solubility); rheology (thickening, gelation, and viscosity); and related to protein surface (emulsification and foaming), showing good functionality. Although canola meal has lower emulsification properties than soybean protein, its foaming and gelling properties and water/oil holding capacity are superior to soybean protein. Like other natural vegetable protein sources, canola meal is antinutritional and contains allergen-causing compounds. Several methods, including PMM (protein micellar mass) extraction, heat during extraction, applied enzymes, and organic solvents, have been reported to reduce the antinutritional content of canola meal. Canola meal is commonly used as an ingredient in baked goods, beverages, dairy products, dressings, flavoring, meat products, snacks, and vegetarian foods.