Abstract
A comparison was made of the different technological treatments for the preparation of colorless sunflower protein products from the viewpoint of the effect of processing conditions on the extraction yield of nitrogen and lipid, chemical, physicochemical and nutritional properties of the processed products. The technological treatments comprised soaking dehulled seeds in dilute citric acid or sodium bisulfite solution and washing the defatted meal with the respective solution. The defatting process was carried out with hexane or azeotrope (hexane/ethanol). Nitrogen and lipid recovery was slightly greater for hexane defatted products than for azeotrope defatted products. About 21.4% of the phenolic compounds of the sunflower seeds were bound to the proteins of the seeds before processing and therefore could not be eliminated by the aqueous extraction. Aqueous extraction of phenolic compounds was limited for full fat seed. The free phenolic compounds were very stable in acid medium but sensitive to oxidation in alkaline medium and had no significant effect on in vitro enzymatic proteolysis and growth inhibition of rats. Lysine and the bound phenolic compounds were the critical factors responsible for inhibition of enzymatic proteolysis and reduced growth of rats. The diet containing whole seed meal presented a low protein efficiency ratio (PER) value. Citric acid, a chelating agent, proved to be an antioxidant as effective as sodium bisulfite; the products obtained by citric acid treatment had a visually whiter color than those processed by sodium bisulfite.
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Bau, H.M., Mohtadi-Nia, D.J., Mejean, L. et al. Preparation of colorless sunflower protein products: Effect of processing on physicochemical and nutritional properties. J Am Oil Chem Soc 60, 1141–1148 (1983). https://doi.org/10.1007/BF02671343
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DOI: https://doi.org/10.1007/BF02671343