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Rapeseed proteins

  • Chapter
New and Developing Sources of Food Proteins

Abstract

Rapeseed ranks third, according to the latest FAO statistics [1], in the world oilseed production after soybean and cottonseed and before peanut and sunflower seed. A two-fold increase of rapeseed production has occurred since 1979/81 due to an increasing demand for edible plant oil and protein-rich meal for animal feeding. This development was facilitated by progress in breeding high-quality rapeseed varieties resulting first in zero-erucic acid varieties as a pre-condition for the production of a rapeseed oil for human consumption. ‘Double-zero’ varieties with a low content both of erucic acid and the nutritionally undesirable glucosinolates were developed then as a pre-requisite for producing meal with enhanced feeding quality and reduced toxicity [2–4]. Canola as a new generic name was introduced in Canada for double-zero rapeseed bred from both the species Brassica napus (summer rape) and Brassica campestris (turnip rape) [5]. While in Europe the dominating oilseed crop is winter rape (B. napus), rapeseed from the Far East may comprise summer turnip rape (B. campestris), brown mustard (B. juncea), or mixtures of these species [2].

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  1. Department of Food Science and Technology, University of Reading, UK

    B. J. F. Hudson

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Schwenke, K.D. (1994). Rapeseed proteins. In: Hudson, B.J.F. (eds) New and Developing Sources of Food Proteins. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2652-0_9

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  • DOI: https://doi.org/10.1007/978-1-4615-2652-0_9

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