2.1 Materials
Canola meals (CP from Pleasant Valley Oil Mills (Clive, AB, Canada) or HE from Bunge Canada (Harobe, MB, Canada)) of 150 g were fermented separately with Aspergillus niger NRRL 334 and Aspergillus oryzae NRRL 5590 (each at 107 spores/g meal) for three days (72 h) with moisture maintained at 50% and temperature at 30℃. The strains were obtained from the Agricultural Research Service (ARS) Culture Collection (Northern Regional Research Laboratory (NRRL), Peoria, IL, USA). The fermented meals were immediately processed for protein extraction using the AE-IP and SE methods (as described in the following sections) to obtain canola protein products. All the reagents and chemicals used were of analytical grade and obtained from Sigma-Aldrich Canada Ltd. (Oakville, ON, Canada).