CANOLA AND RAPESEED. Production, Chemistry, Nutrition and Processing Technology

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1 CANOLA AND RAPESEED Production, Chemistry, Nutrition and Processing Technology

2 CANOLA AND RAPESEED Production, Chemistry, Nutrition and Processing Technology Edited by Fereidoon Shahidi Department of Biochemistry Memorial University of Newfoundland Springer Science+Business Media, LLC

3 Copyright 1990 by Springer Science+Business Media New York Originally published by Van Nostrand Reinhold in 1990 Softcover reprint of the hardcover 1st edition 1990 library of Congress Catalog Card Number ISBN All rights reserved. No part of this work covered by the copyright hereon may be reproduced or used in any form or by any means graphic, electronic, or mechanical, including photocopying, recording, taping, or information storage and retrieval systems without written permission of the publisher. Library of Congress Catalog! ng-in-publication Data Shahidi, Fereidoon,1951- Canola and rapeseed : production, chemistry, nutrition, and processing technology / Fereidoon Shahidi. p. cm. Includes bibliographical references and index. ISBN ISBN (ebook) DOI / Rape oil. 2. Canola. I. Title. TP684.R3S \369 dc CEP

4 List of Contributors R. G.Ackman, Department of Food Science and Technology, Technical University of Nova Scotia, Halifax, Nova Scotia, Canada D. L. Auld, Department of Plant, Soil and Entomological Sciences, College of Agriculture, University ofidaho, Moscow, Idaho J. M. Bell, Department of Animal and Poultry Science, University of Saskatchewan, Saskatoon, Saskatchewan, Canada W. D. Beversdorf, Department of Crop Science, University of Guelph, Guelph, Ontario, Canada L. L. Diosady, Department of Chemical Engineering, University of Toronto, Toronto, Ontario, Canada R. K. Downey, Agriculture Canada Research Station, 107 Science Crescent, Saskatoon, Saskatchewan, Canada L. R. Erickson, Department of Crop Science, University of Guelph, Guelph, Ontario, Canada Z. J. Hawrysh, Department of Foods and Nutrition, University of Alberta, Edmonton, Alberta, Canada S. K. Jensen, Chemistry Department, Royal Veterinary and Agricultural University, Thorvaldsensvej, Frederiksberg C, Denmark S. S. Koseoglu, Food Protein Rand D Center, Texas A & M University System, College Station, Texas L. S. Kott, Department of Crop Science, University of Guelph, Guelph, Ontario, Canada H. Kozlowska, Institute of Food Engineering and Biotechnology, University of Agriculture and Technology, Olsztyn, Poland E. W. Lusas, Food Protein Rand D Center, Texas A & M University System, College Station, Texas T. K. Mag, Oilseed Research, Canada Packer, Inc., 2211 St. Clair Avenue, West, Toronto, Ontario, Canada K. A. Mahler, Department of Agronomy, University of Georgia, Griffin, Georgia v

5 vi I List of Contributors D. I. McGregor, Agriculture Canada Research Station, Saskatoon, Saskatchewan, Canada M. Naczk, Department of Nutrition and Consumer Studies, St. Francix Xavier University, Antigonish, Nova Scotia, Canada H. S. Olsen, Novo-Nordisk NS, Enzyme Process Division, Novo AIle, DK-2880 Bagsvaerd, Denmark P. L. Raymer, Department of Plant, Soil and Entomological Sciences, College of Agriculture, University of Idaho, Moscow, Idaho L.J. Rubin, Department of Chemical Engineering, University of Toronto, Toronto, Ontario, Canada F. Shahidi, Food Science Program, Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland, Canada H. SfJrensen, Chemistry Department, Royal Veterinary and Agricultural University, Thorvaldsensvej, DK-1871, Frederiksberg C, Denmark F. W. Sosulski, Department of Crop Science and Plant Ecology, University of Saskatchewan, Saskatoon, Saskatchewan, Canada K. Sosulski, Saskatchewan Research Council, 15 Innovation Boulevard, Saskatoon, Saskatchewan, Canada L. U. Thompson, Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada Y.-M. Tzeng, Development Center for Biotechnology, Taipei, Taiwan E. H. Unger, United Oilseed Products, Inc., Lloydminster, Alberta, Canada R. Zadernowski, Institute of Food Engineering and Biotechnology, University of Agriculture and Technology, Olsztyn, Poland

6 Contents PART 1: PRODUCTION AND SEED IMPROVEMENT 1 CHAPTER 1 Rapeseed and Canola: Global Production and Distribution 3 F. Shahidi CHAPTER 2 North American Production of Canola 15 F. Shahidi CHAPTER 3 Agronomy of Canol a in the United States 25 P. L. Raymer, D. L. Auld, and K. A. Mahler CHAPTER 4 New Developments in Canol a Research 37 R. K. Downey and J. M. Bell CHAPTER 5 The Role of Biotechnology in Canola/Rapeseed Research 47 L. S. Kolt, L. R. Erickson, and W. D. Beversdorf PART 2: CHEMISTRY, ANALYSIS, AND NUTRITIONAL EFFECTS 79 Chapter 6 Canol a Fatty Acids-An Ideal Mixture for Health, Nutrition, and Food Use 81 R. G. Ackman Chapter 7 Stability of Canol a Oil 99 z. J. Hawrysh Chapter 8 Hydrogenation of Canola Oil 123 S. S. Koseoglu and E. W. Lusas vii

7 viii / Contents Chapter 9 Glucosinolates: Structure-Properties-Function 149 H. S0rensen Chapter 10 Phytates in Canola/Rapeseed L. U. Thompson 173 Chapter 11 Phenolic Acids and Tannins in Rapeseed and Canola 193 H. Kozlowska, M. Naczk, F. Shahidi, and R. Zademowski Chapter 12 Carbohydrates of Canol a and Rapeseed 211 M. Naczk and F. Shahidi Chapter 13 Application of Near Infrared to the Analysis of Oil, Protein, Chlorophyll, and Glucosinolates in Canola/Rapeseed 221 D.!. McGregor PART 3: Chapter 14 COMMERCIAL PROCESSING AND NEW DEVELOPMENTS 233 Commercial Processing of Canola and Rapeseed: Crushing and Oil Extraction 235 E. H. Unger Chapter 15 Further Processing of Canola and Rapeseed Oil 251 T. K. Mag Chapter 16 Chapter 17 Enzyme Pretreatment to Enhance Oil Extractability in Canola 277 K. Sosulski and F. W. Sosulski Removal of Glucosinolates and Other Antinutritients from Canol a and Rapeseed by Methanol/Ammonia Processing 291 F. Shahidi and M. Naczk

8 Contents / ix Chapter 18 Ultrafiltration in Rapeseed Processing 307 L. J. Rubin, L. L. Diosady, and Y-M. Tzeng Chapter 19 Aqueous Enzymatic Processing of Rapeseed for Production of High Quality Products 331 S. K. Jensen, H. S. Olsen, and H. Sfllrensen Index 345

9 Preface Canola is one of the most important oilseed crops of the world, as its production over the last 10 years has grown much faster than any other source of edible vegetable oil. The short history of the food use of canola oil in Western countries has been marked by its GRAS (generally recognized as safe) accreditation by the USFDA (United States Food and Drug Administration) in Canola Oil is perhaps the only edible vegetable oil that by today's standards is considered to be nutritionally well balanced. Furthermore, its protein meal is well balanced in its amino acid content and perhaps in the not too distant future may commercially be upgraded for human consumption. The present monograph reports the latest advancements in the production, chemistry, analyses, nutritional properties, and commercial processing of canola and rapeseed. Recent developments in the biotechnology of canoia production and genetic alterations and improvements of seeds, new methods of analyses, and recent studies to upgrade the canola proteins are presented in 19 chapters. Extensive bibliographies provide the reader with an in-depth and thorough review resource in related areas. The monograph will be of interest to advanced undergraduate and graduate students as well as researchers in universities, industries, and government laboratories. Food scientists, crop and agricultural engineers, chemists and biochemists, nutritionists, and technologists as well as plant breeders will find it a valuable resource base in the latest trends and developments in canola research. I wish to thank all the authors for their commendable contributions that made this publication possible. FEREIDOON SHAHIDI xi

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