Isolation and valorisation of vegetable proteins from oilseed plants: Methods, limitations and potential Review Article

Oilseed plants used for the production of vegetable oil are also natural sources of vegetable proteins, which have great nutritional value. This manuscript presents a literature review of the production and the application of vegetables proteins obtained from oilseed plants, in particular rapeseed. Some general concepts related to proteins are overviewed followed by the discussion of the characteristics and composition of oilseeds and oilseed meal. The techniques and methodologies used to extract and isolate plant proteins and their formulation for specific applications are also reviewed, including measures to minimize the presence of antinutritional or toxic compounds in the isolates. A valorisation of protein isolates, in particular from rapeseed, with regard to their nutritional and functional properties is presented as well. It is possible to produce innumerous added-value proteins products from industrial by-products of oilseed oil production with applications in food and pharmaceutical industries, developing and applying innovative technologies providing environmentally sustainable solutions for agriculture and agro-industry.