Functional properties of the total proteins of sunflower (Helianthus annuus L.) seed-effect of physical and chemical treatments

Abstract

The effect of wet heating, dry heating, and washing with acidic butanol on nitrogen solubility profiles, functional properties such as foaming indices and emulsification indices, and other related parameters is investigated in water and 1 M NaCl extracts from dehulled, defatted, and powdered samples of sunflower seeds. The results show that autoclaving at 2 kg/cm2 and roasting at both 100 and 150 "C affect nitrogen solubility of the proteins in water and 1 M NaCl. The foam volume indicates a decrease as a result of acidic butanol treatment, whereas it decreased by 40% in the untreated sample. Foam from samples roasted at 150 "C or autoclaved at 1 and 2 kg/cm2 collapses faster during a period of 120 min as compared to the sample roasted at 100 O C and the control. The emulsification stability was higher in water for all samples as compared to those in sodium chloride solution. The results are explained on the basis of surface properties and physicochemical properties of sunflower seed proteins.

Physicochemical and Functional Characterization of Cocosin, the Coconut 11S Globulin

“…Better emulsifying ability was exhibited by glycinin and cruciferin when the ionic strength (µ=0.5) or salt concentration was high (Mohamad Ramlan et al, 2002). On the other hand, sunflower total seed proteins also had similar emulsifying characteristic as coconut globulins and protein concentrate (Venktesh and Prakash, 1993). This characteristic of cocosin may find unique applications in foods and food ingredients that require low salt concentrations.…”

Do innate food preferences and learning affect crop raiding by American black bears?

“…It has been reported that proteins generated from seeds subjected to such procedures have poor solubility and functional properties (Vanktesh and Prakash, 1993). Several researchers are pursuing additional processes, such as enzymatic hydrolysis, as a means of producing more desirable products (Cai et al, 1996;Conde et al, 2005;Parrado et al, 1993).…”

Physicochemical and functional properties of a protein-rich fraction produced by dry fractionation of chia seeds (Salvia hispanicaL.)

“…Examples of this pattern include flours from watermelon seeds (Ige, Ogunsua, & Oke, 1984), sunflower seeds (Venktesh & Prakash, 1993), wheat germ proteins (Ge, Sun, Ni, & Cai, 2000), rice bran protein isolate (Wang, Hettiarachchy, Burks, & Siebenmorgen, 1999) and quinoa protein concentrate (Aluko & Monu, 2003). High solubility values have been reported at extreme acid and alkaline pH in C. ensiformis flour (Chel-Guerrero, Pe´rez-Flores, Betancur-Ancona, & Da´vila-Ortiz, 2002).…”