Preparation and application of vegetable proteins, especially proteins from sunflower seed, for human consumption. An approach

Abstract

About 80% of the world protein production are of vegetable origin. More than half the vegetable protein is fed to animals, whereas merely 10 kg protein per capita are obtained from meat, milk and eggs per year. Therefore, and because of rising prices for raw materials and energy the production and the firsthand utilisation of proteinacous plants for foodstuffs are a worldwide problem. As future source of protein for human nutrition sunflower seed and oil extraction residues from sunflower seed, respectively, are of great significance. Sunflower seed does not contain anti-nutritive and toxical compounds. After crossing of species having a high oil content, the today cultivated sunflower hybrids bring seeds containing 17-22% crude protein and 30-52% oil. The cultivation also has led to a considerable reduction of the hull content. In processing of sunflower proteins colour problems occur resulting from finely ground particles of dark hulls and from polyphenolic acids which are easily oxidized and converted into brown polymerics. Essential components of the sunflower protein production are, therefore, the at least 98% dehulling before processing as well as the separation of polyphenolic acids and/or the prevention of their oxidation. In principle, the variation and combination of technological steps in pre-treating and defatting of sunflower seed, in extracting, precipitating, washing and drying of proteins, the chemical modification of proteins obtained, the interaction with neutral salts or complexing agents, and the admixture of lysine or proteins of high lysine content allow to adapt sunflower proteins to each type of application.

Effect of removal of phenolic compounds on structural and thermal properties of sunflower protein isolate

“…These proteins are low in anti-nutritional compounds and are devoid of toxic substances, which make it a valuable alternative food ingredient (González-Pérez and Vereijken 2007). The amino acid composition of sunflower proteins complies largely with the FAO (Food and Agriculture Organization) pattern with the exception of lysine (Gassmann 1983).…”

Sustainable sunflower processing — I. Development of a process for the adsorptive decolorization of sunflower [Helianthus annuus L.] protein extracts

“…In a previous study techno-functional properties of sunflower proteins, such as their emulsifying or foaming characteristics, were shown to be comparable with proteins from soy and other legumes (González-Pérez, van Koningsveld, Vereijken, Merck, Gruppen & Voragen, 2005). Despite their lysine deficiency, which impairs their nutritional value, proteins from sunflower oil production residues are assumed a beneficial alternative as food ingredient, since they are low in antinutritional compounds such as protease inhibitors and glucosinolates, and devoid of toxic cyanogens (González-Pérez & Vereijken, 2007;Gassmann, 1983).…”

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

“…About 87–99% of this is true protein. The other 1–13% originates from peptides, amino acids or other nitrogenous substances 7, 8. Carbohydrates are also an important component of sunflower seed.…”

“…Furthermore, sunflower is a well‐known crop to both farmers and processors because of its extensive use for oil extraction, as mentioned above. In addition, sunflower seeds have been reported to contain low amounts of antinutritional factors (such as protease inhibitors, cyanogens and glusosinolates), and their amino acid composition (except for lysine) complies with the FAO pattern 8. However, the development of sunflower seeds as a source for food proteins has been hampered mainly by two factors.…”