Sunflower seed total proteins: Effect of dry and wet heating

Venktesh, Aruna.; Prakash, V.

doi:10.1021/jf00034a009

Cited by 8 publications

(6 citation statements)

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“…The relatively lower value of crude protein content of the boiled sunflower seed meal sample agrees with the report of Giami and Ikpimi (1992) and could be associated with losses of soluble solids such as hydrolyzed carbohydrates and soluble lipids because of leaching during boiling. Thermal processing has been reported to adversely affect protein digestibility as observed in mustard oilseed (Brassica campestris) cake (Harborne,1989) and sunflower (Helianthus annuus) seed meal (Venktash and Prakash, 1993) that were subjected to toasting or dry-heating when fed to fish. Roasting (thermal treatment) has been reported to distort the chemical structure of protein in feed ingredients (Sethi and Kulkarni, 1993).…”

Section: Proximate Composition Of Raw and Differently Processed Sunflmentioning

confidence: 99%

Effect of processing on the proximate composition of sunflower (<i>Helianthus annuus</i>) seeds

Adesina¹

2019

Agro-Sci.

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Over-exploitation of conventional protein-rich plant resources such as soybean and groundnut for human and livestock consumption has necessitated a search for other suitable and under-utilized alternatives such as sunflower (Helianthus annuus) seeds. This study was undertaken to investigate the effect of processing on the proximate composition of sunflower seeds. The processing methods employed were boiling, roasting, solvent extraction and mechanical extraction. There was a substantial recovery of crude protein after processing from 27.02% (in the raw undehulled sunflower seed sample) to values ranging from 32.21% to 45.31% in the dehulled and differently processed samples. Crude lipid ranged from 6.45 to 21.60%, nitrogenfree extract from 11.32 to 19.52%, moisture content from 6.44to 10.29%, crude fibre from 14.19 to 26.35% and ash content from 4.61 to 5.46%. Values of the above proximate parameters were observed to be statistically different (p < 0.05) between the raw and differently processed sunflower seed samples. The results showed that the processing methods employed had improved the nutritional value of sunflower seed. Therefore, in view of its considerably high crude protein content, the study recommends sunflower seed meal as a viable alternative to expensive and over-utilized soybean meal and groundnut cake in feed formulation for fish and livestock.

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Section: Proximate Composition Of Raw and Differently Processed Sunflmentioning

confidence: 99%

Effect of processing on the proximate composition of sunflower (<i>Helianthus annuus</i>) seeds

Adesina¹

2019

Agro-Sci.

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“…Before oil is extracted, sunflower seeds are dehulled and steam conditioned to adjust moisture for flaking, oil expelling methods, heating at 150 and 170 °C, and pressures at 50 kg/m 2 (Salgado and others ; González‐Pérez and Vereijken ). The heat deactivates any protease inhibitors and aids in the extraction of polyphenols due to the interaction of the ligand with the various protein fractions (Venktesh and Prakash ). However, high temperatures (>60 °C) diminish protein solubility and are associated with alteration of protein structure and physicochemical properties, along with the promotion of protein‐polyphenolic interactions (Venktesh and Prakash ; Dominguez and others ).…”

Section: Sunflower Oil and Protein Meal Market And Characteristics Ofmentioning

confidence: 99%

“…The heat deactivates any protease inhibitors and aids in the extraction of polyphenols due to the interaction of the ligand with the various protein fractions (Venktesh and Prakash ). However, high temperatures (>60 °C) diminish protein solubility and are associated with alteration of protein structure and physicochemical properties, along with the promotion of protein‐polyphenolic interactions (Venktesh and Prakash ; Dominguez and others ). Therefore, short heat‐treatment periods are recommended, followed by rapid cooling.…”

Section: Sunflower Oil and Protein Meal Market And Characteristics Ofmentioning

confidence: 99%

“…Sunflower trypsin inhibitor‐1 is cyclic and shorter compared to other trypsin inhibitors (Luckett and others ). Even if sunflower protein is not 100% free of inhibitors, it has less trypsin inhibitor activity when compared to whole soybean flour, which can contains up to 94000 TIU/g, depending on soybean cultivar and processing (Venktesh and Prakash ; Bamgbose ; Andrade and others ; Yalcin and Basman ). In addition, sunflower protein is not limiting in methionine, the limiting amino acid in soybean meal.…”

Section: Sunflower Oil and Protein Meal Market And Characteristics Ofmentioning

confidence: 99%

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Chlorogenic Acid Oxidation and Its Reaction with Sunflower Proteins to Form Green‐Colored Complexes

Wildermuth¹,

Young²,

Were³

2016

Comp Rev Food Sci Food Safe

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Sunflower seeds are used to produce oil for human consumption, but its protein meal by-product has long been used as animal feed. Formation of green-colored complexes through oxidized chlorogenic acid(CGA)-protein interactions is a primary reason why defatted sunflower protein has not been widely utilized by the food industry. Sunflower protein possesses many properties that make it an appealing alternative protein source from both a marketing and formulation perspective, including its low cost, absence of major allergens, low antitrypsin inhibitors, and its status as both vegan and "clean" label friendly. With the global demand for sunflower oil and novel protein sources expected to increase and waste recovery a concern for many, providing uses for the sunflower meal and its fiber and polyphenol components would provide added value to by-products from sunflower oil processing. This review addresses the unique green pigmentation associated with the interaction of sunflower protein and oxidized CGA by outlining the sunflower oil and protein meal market, CGA reactions contributing to greening, methods for CGA extraction, and the effect of processing on sunflower protein quality and the greening reaction. This review also addresses potential food applications of sunflower protein-based ingredients, such as addition of texturized protein to food products; a microencapsulation matrix for antioxidants; edible, flexible biodegradable films; and even use of sunflower butter as an alternative to peanut butter where the green color is not considered undesirable. Continued studies are needed to make sunflower-based products and CGA-extraction processes available across the global marketplace.

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“…The solubility is a property often used to evaluate proteins denaturation. A decrease in solubility induced by a thermic treatment is commonly attributed to protein denaturation (12). We see that under the experimental conditions in this work (80, 100 and 120°C; up to 60 s residence time), the fatty meal proteins remain quite soluble: 75 to 80% of the total nitrogen can be extracted within 15 min at 50°C and with an initial pH of 12, whereas a value of only 66% is attained for the industrial meal proteins extracted under the same conditions.…”

Section: Methodsmentioning

confidence: 99%

A twin‐screw extruder for oil extraction: I. Direct expression of oleic sunflower seeds

Dufaure

Leyris

Rigal

et al. 1999

J Americ Oil Chem Soc

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Lipids are traditionally removed from seeds by mechanical crushing and solvent extraction. During the mechanical crushing process the oilseed is cleaned, cracked, flaked, and cooked before entering a mechanical screw press. Seventy-five percent of the oil of sunflower seeds can be extracted by crushing, and the fatty cake then contains about 15% of oil. The oil levels remaining in the cake can be reduced to less than 2% by solvent extraction. However, the crude oil has to be refined as it contains many impurities and approximately 600 ppm phosphorus. A new process, in which sunflower seeds are pressed in a twin-screw extruder, is examined here. The screw profile was first optimized. Oleic sunflower seeds were crushed and 80% of the oil was removed. The resultant oil was of good quality, with acid numbers below 2 mg KOH/g of oil and total phosphorus contents of about 100 ppm. The influence of pressing temperature and of fresh seed moisture content was determined. High pressing temperature and low moisture content improved oil extraction. The quality of the meal was examined through the solubilization of its proteins in alkaline water at 50°C. The fatty meal proteins remained quite soluble, and therefore one can assume that they were still relatively close to their native conformation. The pressing of oleaginous material in a twin-screw extruder provides a new option to traditional processes.

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Sunflower seed total proteins: Effect of dry and wet heating

Cited by 8 publications

References 6 publications

Effect of processing on the proximate composition of sunflower (<i>Helianthus annuus</i>) seeds

Effect of processing on the proximate composition of sunflower (<i>Helianthus annuus</i>) seeds

Chlorogenic Acid Oxidation and Its Reaction with Sunflower Proteins to Form Green‐Colored Complexes

A twin‐screw extruder for oil extraction: I. Direct expression of oleic sunflower seeds

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