Gelation and dough-forming properties of canary seed protein concentrate in comparison with commercial soy protein concentrate and vital wheat gluten

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作   者：

Perera, Suneru P.;  Briggs, Connie;  Hucl, Pierre;  L'Hocine, Lamia;  Nickerson, Michael T.; 

作者机构：

Univ Saskatchewan;  POS Biosci;  Agr & Agri Food Canada; 

关键词：

gelation;  canary seed;  wheat;  protein extraction;  soy;  dough;  protein concentrate; 

期刊名称：

Cereal Chemistry

i s s n：

0009-0352

年卷期：

2025 年 102 卷 1 期

页   码：

11-22

页   码：

摘   要：

Background and ObjectivesIn this study, a lab-scale process was developed to aqueously de-oil canary seed (yellow and brown-seeded) flour and derive a protein concentrate. The protein concentrates prepared were evaluated for their gelation and bread dough-forming properties.FindingsThe aqueous process successfully reduced the oil content in both yellow-seed and brown-seed roller-milled flour. The protein concentrate prepared from yellow-seed flour and brown-seed flour had 74.9% and 68.6% purity (dry weight basis), respectively. Proteins showed high resistance to thermal denaturation (peak denaturation at 107 degrees C). It was found that the least gelation concentration of both protein concentrates was 16% (w/w). There were no significant differences in viscoelastic properties and water holding capacity between the protein gels of these two canary seed types and the addition of salt did not noticeably improve these properties. Compared to canary seed, commercial soy protein showed better gelation properties. Both yellow and brown canary seed protein showed a good potential for improving bread dough strength when incorporated into a low-gluten-strength wheat flour and was comparable to commercial vital wheat gluten at 1%-3% (w/w) inclusion levels.ConclusionsThe new canary seed protein ingredients prepared by the solvent-free aqueous-based process hold good potential for application in food formulation based on their gelation and bread dough-forming properties.Significance and NoveltyThe gelation and dough-forming properties of canary seed were not previously studied; therefore, this study provides an insight into those properties for potential food applications for canary seed proteins, which is important for canary seed market diversification as a novel protein source.