Studies on protein isolates of some oilseeds

1.Chemical composition of whole seeds, defatted meals and protein isolates prepared from such seeds, as well as physicochemical properties of oils and their fatty acids composition. The amino acids patterns of such seeds were also determined.2. Functional properties of jojoba, linseed and canola defatted meals as well as protein isolates which include protein solubility, water and oil holding capacities, emulsifying properties, foaming properties and viscosity.3. Utilization of linseed and canola protein isolates in pan bread making and soft ice cream processing, respectively.