chapter  4
20 Pages

Processing of Canola Proteins: A Review

Although having its root in rapeseed, canola refers only to those varieties containing low levels of erucic acid (<2%) and glucosinolates (<30 μmol/g meal), which were developed in Canada using traditional plant breeding methods in the early 1970s [1]. In the following 20 years, numerous ‘double zero’ canola cultivars were reported [2], thanks to the ever-improving breeding technology. However, due to the close genetic links between rapeseed and canola, researchers tend not to differentiate them when studying and discussing their protein characteristics and both terms are often used interchangeably. The world production of canola and rapeseed has been growing steadily in the last four decades and now ranks second, only after that of soyabean (Table 4.1), with Canada and China being the largest producers (Table 4.2). As the demand for vegetable oils continues to increase, the production of rapeseed/canola was forecast to exceed 60 million tons in 2010/2011 [3].