Impact of canola seed dehulling and pressing temperature on the microstructure of canola meals, protein structure within the meals, and protein isolate extraction and properties

Key Points

• This research aims to explore how dehulling and pressing temperatures influence the microstructure of canola meals and protein extraction efficiency.
• Analyzed the microstructure of canola meals post-dehulling at varying temperatures
• Assessed protein structure changes through extraction methods
• Evaluated properties of isolated proteins
• Dehulling significantly altered microstructure, improving protein extraction yield by 20%
• Optimal pressing temperature led to enhanced protein solubility and functionality
• Findings support dehulling as a sustainable method to maximize protein recovery from canola seeds