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

There is increasing worldwide demand for proteins of both animal and plant origin. However, animal proteins are expensive in terms of both market price and environmental impact. Among alternative plant proteins, sunflower seeds are particularly interesting in view of their widespread availability in areas where soy is not or only sparsely produced. Compared with other sources of vegetable proteins, sunflower seeds have been reported to have a low content of antinutritional factors. Although the absence of these factors is important, the functionality of the protein preparations will mainly determine their applicability. This review provides detailed information about sunflower seed composition and processing, including processes to remove phenolic compounds from meals. The main part of the review concerns the structure and functionality of the two major protein fractions, helianthinin and 2S albumins. Regarding functionality, emphasis is on solubility, thermal behaviour and surface activity. Protein structure and functionality are discussed as a function of extrinsic factors such as pH, ionic strength, temperature and the presence of other seed components, particularly chlorogenic acid. In addition, sunflower proteins are compared from a structural and functional point of view with other plant proteins, particularly soy proteins.

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

González-Pérez

2007

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Functional Properties of Linseed Protein Products Containing Different Levels of Mucilage in Selected Food Systems

Dev

Quensel

1989

Journal of Food Science

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Functional properties in canned fish sauceHigh-mucilage protein concentrates (HMPC) from linseed and linseed expeller cake had a good emulsion stabilizing effect in canned fish sauce and performed relatively better than a low-mucilage protein isolate (LMPI).Low-mucilage flour (LMF) and protein concentrate (LMPC) as we!! as the HMPC samples and LMPI reduced cooking loss of meat emulsion and firmness of the cooked emulsion. Overall, LMF and LMPC performed better than other linseed products in meat emulsion. In ice cream, the HMPC samples and LMPI had a stabilizing effect comparable to that of gelatin.

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

Cited by 2 publications

References 75 publications

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

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

Functional Properties of Linseed Protein Products Containing Different Levels of Mucilage in Selected Food Systems

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