2.2.3 Protein product controls
The canola protein products were extracted directly from unfermented CP
and HE meals (without defatting) using both the AE-IP and SE methods as
described above and used as the control protein products for the study.
In addition, a defatted CP meal was also prepared as a control to study
the effect of residual oil on protein extractability. In brief, the
unfermented CP meal was defatted with a meal:hexane ratio of 1:3 (w:v)
over a 1.5 h period of stirring at room temperature, followed by vacuum
filtration with No. 1 Whatman filter paper (Whatman International Ltd.,
Maidstone, UK) to recover the defatted solids. The above defatting
process was repeated twice to reach an oil content of <2%,
and the resulting meal was used to extract the unfermented defatted CP
control (DCP) protein products using both the AE-IP and SE methods. In
total, three canola protein product controls were prepared (from HE, CP,
and defatted CP meals) for each extraction method (AE-IP and SE)
resulting in six total control (unfermented) protein products.