Journal of the American Oil Chemists’ Society

, Volume 54, Issue 2, pp A100-A104

First online:

Chemical, functional, and nutritional properties of sunflower protein products

  • F. SosulskiAffiliated withDepartment of Crop Science, University of Saskatchewan
  • , S. E. FlemingAffiliated withDepartment of Crop Science, University of Saskatchewan

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Sunflower flours and protein concentrates have potential food uses because of their high protein content, white color, bland flavor, and absence of antinutritive factors. Procedures have been developed for removal of chlorogenic acid which forms green and brown colors under alkaline pH, and selection for low chlorogenic acid cultivars is underway in plant breeding programs. Further research is needed on dehulling techniques and possible problems associated with high levels of sugars in sunflower flour. Sunflower flours and concentrates have excellent fat absorption, oil emulsification, and whipping properties. Wieners supplemented with sunflower products showed low shrinkage during the smokehouse treatment and low cooking losses due to high fat and water absorptions. Sunflower-supplemented wieners did score poorly in peelability and organoleptic tests. Sunflower proteins had an excellent amino acid balance except for low lysine content and, in feeding trials with rats, showed high protein efficiency ratios when blended with legume or meat proteins.