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A Comparative Study of Camelina, Canola and Hemp Seed Processing and Products

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A Comparative Study of Camelina, Canola and Hemp Seed Processing and Products A COMPARATIVE STUDY OF CAMELINA, CANOLA AND HEMP SEED PROCESSING AND PRODUCTS by Viive Sarv A thesis submitted in conformity with the requirements for the degree of Master of Applied Science in the Department of Chemical Engineering and Applied Chemistry University of Toronto © Copyright by Viive Sarv 2017 A Comparative Study of Camelina, Canola and Hemp Seed Processing and Products Viive Sarv Master of Applied Science Department of Chemical Engineering and Applied Chemistry University of Toronto 2017 ABSTRACT Processes for the production of protein isolates from Camelina sativa and Cannabis sativa were developed by modifying the procedure used for Brassica napus. Due to the high concentration of mucilage in camelina a water-to seed ratio of 30 had to be used instead of the conventional ratio of 18. A rapid mucilage extraction process using hot, 55⁰C water was developed. The final products were compared to the isolates made from Estonian rapeseed flour and canola. Recovery of the isolates was the highest from the Estonian rapeseed (67%), followed by hemp (65%), canola (29%) and camelina (22%). The hemp PPI had the highest protein concentration, 97%, and favourable colour, texture and flavour. Camelina SPI and mucilage absorbed water and oil completely. Viscosity measurements of dried and redissolved mucilage showed the highest values at natural pH and the viscosity increased rapidly above 1% solids concentration. ii Acknowledgements I would like to express my sincere gratefulness to Professor Trass and Professor Diosady for the opportunity to work on this project, and for their guidance, advice and support during these years. I also want to thank Rein Otson Memorial Fellowship, whose financial support made my staying and working at University of Toronto possible. I also thank the Food Engineering Group, especially Ana Victoria Legorreta Sianes, Juveria Siddiqui, Kiruba Krishnaswamy, Elisa McGee and Bih-King Chen, for their assistance and support throughout my project. I would also like to thank the people from Biozone, Endang Susilawati and Ben MacCormick, who were very helpful any time. Those that I wish to thank foremost are my family. To my mother Marelli, my husband Aivar and my sons Märt, Mikk and Martin, thank you for your love and patience and your great support. Finally, I would like to thank my Estonian friends in Canada, Eevi, Tiiu, Linda, Anne, Piret, Valdeko, Ilmar, Heiki and my mates in the Filiae Patriae Sorority and Toronto Estonian Academic Mixed Choir for making my staying in Toronto enjoyable and colourful. ii Table of Contents: Contents ABSTRACT .............................................................................................................................................ii Acknowledgements ...............................................................................................................................ii Table of Contents: ................................................................................................................................ iii List of Tables .......................................................................................................................................... v List of Figures ........................................................................................................................................ vi 1.0 INTRODUCTION ...................................................................................................................... 1 2.0 LITERATURE REVIEW ................................................................................................................. 3 2.1 Oilseeds ....................................................................................................................................... 3 2.1.1 Canola .................................................................................................................................. 3 2.1.2 Camelina sativa ................................................................................................................... 4 2.1.3 Cannabis sativa ................................................................................................................... 5 2.2 Components in Oilseeds ........................................................................................................... 6 2.2.1 Oil .......................................................................................................................................... 6 2.2.2 Proteins ................................................................................................................................ 9 2.2.3 Mucilage ............................................................................................................................. 12 2.2.4 Antinutritional Components ............................................................................................. 15 2.3 Production of Protein Isolates ................................................................................................ 20 2.3.1 Removal of Mucilage ........................................................................................................ 23 2.3.2 Oil Extraction ..................................................................................................................... 24 2.3.3 Membrane Processing ..................................................................................................... 25 2.4 Functional Properties ............................................................................................................... 28 3.0 MATERIALS AND METHODS ................................................................................................... 30 3.1 Starting Materials ..................................................................................................................... 30 3.2 Mucilage Extraction from Camelina sativa seed ................................................................. 30 3.3 Oil Extraction............................................................................................................................. 34 3.4 Protein Extraction and Precipitation ...................................................................................... 35 3.5 Ultra-and Diafiltration Equipment ........................................................................................... 39 3.6 Methods of Analysis ................................................................................................................. 40 4.0 RESULTS AND DISCUSSION .................................................................................................. 43 4.1 Composition of Camelina sativa, Cannabis sativa and Canola ........................................ 43 4.2 Protein Extraction Data ........................................................................................................... 45 iii 4.3 Protein Precipitation Data ....................................................................................................... 47 4.4 Mucilage extraction Data ........................................................................................................ 48 4.4.1 Viscosity ............................................................................................................................. 50 4.5 Production of protein isolates ................................................................................................. 55 4.5.1 Membrane Processing of Protein Solutions and Isoelectric Precipitation ................ 59 4.5.2 Product Properties/Composition ..................................................................................... 65 5.0 CONCLUSIONS ........................................................................................................................... 77 6.0 RECOMMENDATIONS ............................................................................................................... 79 7.0 REFERENCES ............................................................................................................................. 80 8.0 APPENDICES............................................................................................................................... 86 A.1 Moisture Analysis (AACC Method 44-15A) ......................................................................... 86 A.2 Oil Extraction and Analysis (AOCS Method Ba-38) ........................................................... 86 A.3 Protein Analysis (Kjeldahl Method) ....................................................................................... 87 A.4 Total Phenolic Content in Meals(Xu, 2000) ......................................................................... 88 A.5 Colour Analysis ........................................................................................................................ 90 Figure 23 L, a, b colour space as conceived by Richard S.Hunter ......................................... 91 A.6. Mass Balances ........................................................................................................................ 91 iv List of Tables Table 1: Typical Nutritional Content (%) of Finola (Callaway, 2004) ............................................ 7 Table 2: Fatty Acid Composition of Oilseeds ................................................................................... 8 Table 3: Literature Values of Amino Acid Contents in Hemp, Rapeseed and Camelina .......... 9 Table 4: Protein Digestibility Corrected Amino Acid Score (PDCAAS) Values of Some
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