Rapeseed protein as a sustainable source of protein in humans: modification of rapeseed meal by physical and chemical methods

There has been a rapid increase in the consumption of unconventional plant-based proteins due to a critical shortage of animal and soybean proteins, as well as the appealing characteristics, which include being healthy, sustainable, ethical, and relatively inexpensive. Rapeseed meal (RSM) was used as animal feed because of its high protein and well-balanced amino acids spectrum. However, the utilization of RSM in animal feed was limited because it contains anti-nutritional factors (ANF) and its unsuitability for human consumption. Appropriate process methods can improve the utilization of RSM by reducing ANFs and changing protein structure. This review discusses the effect of physical methods on ANFs, protein structure, nutrients digestibility of RSM, the potential for using rapeseed protein as an alternative and sustainable protein for human food, and provides a reference for the application of RSM in human food and animal feed. Physical methods can reduce ANFs and improve the utilization of RSM. Rapeseed protein can be prepared by chemical methods and be used an alternative and sustainable protein source for human food. The combination of various methods to treat RSM and in vivo experiments deserves further study.