•Pulsed electric field (PEF) was applied to pretreat canola seed to elevate oil yield.•Effect of PEF on functional and structural properties of canola protein isolate were investigated.•Secondary and tertiary structures of protein were investigated and linked to the functional properties.•PEF might cause aggregation of small molecules.Pulsed electric field (PEF) was applied to moisture-preconditioned canola seeds to evaluate the effect on oil yield. The effect of PEF on functional and structural properties of canola protein left over after oil extraction were also examined in albumin and globulin fractions obtained at optimal conditions for oil yield. Generally, PEF pretreatment significantly improved (P < 0.01) the following functional properties of canola protein and its fractions: solubility, water-holding capacity, emulsibility, emulsion stability, oil-holding capacity, foamability, and foam stability. Infrared spectrometry revealed that the secondary structure of the protein changed upon PEF, as shown by changes in the proportions of α-helices, β-sheets, and β-turns in the amide I region. An increased amount of free sulfhydryl groups and surface hydrophobicity suggested alterations in tertiary structure as well. PEF caused the formation of new protein aggregates with low molecular mass, demonstrated by sodium dodecyl sulfate polyacrylamide gel electrophoresis and changes in the number of total sulfhydryl groups.

Edible mushrooms have been consumed in Asian countries for healthy functions historically with polysaccharides, which have been manufactured as ending products, as one of the major bioactive components. Driven by profits, some inglorious manufacturers conducted adulteration using cheap carbohydrates. The extracted polysaccharides from Agaricus blazei Murill, Ganoderma lucidum and Lentinus edodes were chosen as products and maltodextrin, carboxymethyl cellulose (CMC), water soluble corn starch and guar gum as adulterants for adulteration investigation. Scanning electron microscope (SEM) observation implied regular granular shapes of fungal polysaccharides different significantly from the adulterants. Infrared spectra revealed α- and β-anomeric types of polysaccharides and carbohydrates. X-ray diffractometry (XRD) suggested different diffraction patterns of polysaccharides from adulterant carbohydrates, the former were amorphous while the later somewhat crystalline of different crystallinity. Chiral properties of polysaccharides and carbohydrates showed big differences in specific rotation with good correlation between the content of “pure” fungal polysaccharides and adulterants.