Use of sunflower seed in food products

Robertson, James A.; Burns, E. E.

doi:10.1080/10408397509527190

Cited by 62 publications

(11 citation statements)

References 41 publications

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“…In sunflower flour and hull the content of alkali‐soluble hemicelluloses (arabinans and arabinogalactans) was found to be 9 and 6% (w/w) respectively 11. The hull consists largely of lignin, pentosans and cellulosic material 12…”

Section: Sunflower Seedmentioning

confidence: 99%

“…Prior to pressing, the seeds are usually partially (70%) dehulled, ground, rolled and heated18 (up to 104 °C; van Nieuwenhuyzen W, personal communication). Heating facilitates the disruption of tissues, coagulates the protein, inactivates enzymes (such as phospholipases and lipases), increases the fluidity of the oil, eliminates moulds and bacteria and dries the seed to a suitable moisture content 12…”

Section: Food Applications Of Sunflower Seedmentioning

confidence: 99%

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

2007

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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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Section: Sunflower Seedmentioning

confidence: 99%

Section: Food Applications Of Sunflower Seedmentioning

confidence: 99%

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

2007

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“…That also applies to the amino acid requirement of domestic animals [22]. Although the lysine content depends on sunflower species and places, the deficit is as big and the composition of the other essential amino acids as unfavourable that the biological value of the protein is clearly lower than that of soya protein [31].…”

Section: Motives and Advantagesmentioning

confidence: 99%

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

Gaßmann

1983

Nahrung

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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.

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“…Both these components cause considerable discoloration of the meal. In addition, the hulls contribute to high bulk and crude fiber content of the meal (Robertson, 1975). A major advantage of sunflower meal is that it is SUNFLOWER SEED AND OIL 1947 free from toxic components and antinutritional factors found in many other oilseed meals, such as soybean, cottonseed, and rapeseed (Gheyasuddin et al, 1970).…”

Section: Sulfur 1943mentioning

confidence: 99%