Location: Plant Polymer ResearchTitle: Pennycress, Camelina, Coriander, Cuphea: Assessing novel protein sources for value-added uses and markets
Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 7/27/2020
Publication Date: 7/27/2020
Citation: Hojilla-Evangelist, M.P., Evangelista, R.L., Selling, G.W. 2020. Pennycress, Camelina, Coriander, Cuphea: Assessing novel protein sources for value-added uses and markets. Meeting Abstract. [abstract].
Technical Abstract: Interest in novel protein sources, particularly plant-based proteins, has risen exponentially with the rapid growth of the alternative proteins market, and is also driven by the continuing upward trend in global protein demand. Pennycress (Thlaspi arvense L.), camelina (Camelina sativa), coriander (Coriander sativum L.), and Cuphea (C. viscosissima x C. lanceolata) are non-traditional oilseed crops that contain substantial protein in the seeds (33, 44, 26, and 20% db, respectively). We evaluated the proteins from these four crops for composition, amino acid profile, extractability, and functional properties [solubility, foaming, emulsification or heat coagulability]. The seed proteins of these crops generally had low molecular weights (<100 kD) and amino acid compositions that compared favorably with soybean proteins. Cuphea protein was made up primarily of glutelin and showed highest solubility (> 90%) at pH 10. Coriander protein was highly soluble (> 70% soluble proteins) at pH = 7 and had notable foaming and emulsifying properties. Camelina protein had acid-glutelin and albumin as major fractions and solubility curve similar to that of soybean protein. Pennycress seed protein isolate (predominantly albumin and globulin) was uniquely highly soluble (> 80% soluble proteins) from pH 2-10. Coriander, camelina, and pennycress proteins were all highly stable to heat treatment. These new proteins have properties that are desirable for pressurized foams, emulsions, adhesives, or as nutritional additives.