Factors involved in the preparation of sunflower milk

Abstract

Homogenisation of sunflower seed in water gave oil and protein dispersibilities of about 50% and produced emulsions which creamed readily (stability rating of less than 10%). Mild papain proteolysis (0.05% w/v for 30 min at 30°C) of the homogenates increased these dispersibilities to 70 and 85 %, respectively, the stability rating to almost 90% and improved the heat stability of the emulsions. These changes were accompanied by a decrease in the molecular weights of the sunflower proteins (monitored by sodium dodecyl sulphate-polyacrylamide gel electrophoresis) and an increase in the albumin : globulin ratio. Extended proteolysis reduced protein functionality in these emulsions. Papain treated sunflower meal homogenised with oil gave similar results. Mixed emulsions derived from sunflower seed mixed with a smaller proportion of soya or groundnut had improved emulsion stabilities. Bland, off-white, stable sunflower milks can be prepared by a combination of proteolysis and admixture with other vegetable proteins. These have similar emulsion stabilities to that of soymilk.

Sunflower proteins: overview of their physicochemical, structural and functional properties

“…Sunflower proteins have been evaluated extensively as food ingredients 2, 22–33. Despite this, there are still only some minor applications in foods.…”

Preparation of a yogurt‐like product from cowpeas and mung beans

“…Protein extractabilities were poor (23% for cowpeas and 34% for mung beans) during preparation of milk. Several factors have been shown to influence protein dispersibilities (Ferber & Cooke, 1979), and further work is needed to improve both protein dispersibility and sensory quality of the yogurt-like products.…”

Sonnenblumensamen und deren Verarbeitungsprodukte 3. Mitt. Funktionelle Eigenschaften und Applikation proteinangereicherter Produkte

“…FERBER u. a. [49] homogenisieren dazu zerkleinerte Sonnenblumensamen rnit Wasser. Zur Erhohung des Anteiles an wasserloslichen Proteinen wird eine enzymatische Proteolyse mit Papain durchgefuhrt.…”