Current research developments on polyphenolics of rapeseed/canola: a review

被引：219

作者：

Naczk, M

Amarowicz, R

Sullivan, A

Shahidi, F

机构：

[1] St Francis Xavier Univ, Dept Human Nutr, Antigonish, NS B2G 2W5, Canada

[2] Polish Acad Sci, Ctr Agrotechnol & Vet Sci, Div Food Sci, Dept Food Chem, PL-10718 Olsztyn, Poland

[3] Mem Univ Newfoundland, Dept Biochem, St John, NF A1B 3X9, Canada

来源：

FOOD CHEMISTRY | 1998年 / 62卷 / 04期

基金：

加拿大自然科学与工程研究理事会;

关键词：

D O I：

10.1016/S0308-8146(97)00198-2

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The utilization of rapeseed/canola as a source of food-grade proteins is still limited due the presence of glucosinolates, phytates, hulls and phenolics. Phenolic acids and condensed tannins are the predominant phenolic compounds found in rapeseed. The content of phenolic compounds in rapeseed/canola products is much higher than that found in corresponding products from other oleaginous seeds. Phenolics such as free phenolic acids, sinapines and condensed tannins may contribute to the bitter taste and astringency of rapeseed products. In addition, both phenolic acids and condensed tannins may form complexes with proteins, thus lowering the nutritional value of rapeseed products. The specific mode of interaction of rapeseed phenolics with proteins is still not well understood. Therefore, a better knowledge of factors which influence the interactions between phenolics and proteins would be beneficial in developing more efficient technologies for production of phenolic-free rapeseed protein isolates. (C) 1998 Elsevier Science Ltd. All rights reserved

引用

页码：489 / 502

页数：14

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