Studies on selected functional properties of defatted sunflower meal and its high protein products

Pawar, VD Patil, JN Sakhale, BK Agarkar, BS

Vd. Pawar et al., Studies on selected functional properties of defatted sunflower meal and its high protein products, J FD SCI M, 38(1), 2001, pp. 47-51

28

INGLESE

Article

Food Science/Nutrition

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

0022-1155 → ACNP

38

1

2001

47 - 51

ISI

0022-1155(200101/02)38:1<47:SOSFPO>2.0.ZU;2-#

Defatted sunflower meal (DSM) and high protein products low in polyphenols and phytate from it were prepared and their selected functional properties were studied. The polyphenols acid phytate were found decreased by 98.6 to 62.1 and 31.1 to 77.3% in protein concentrates and 67.0 to 98.6 and 92.5 to 90.5% in protein isolates, respectively. The nitrogen solubility of DSM an d high protein products in water were similar with a minimum in the pH rang e of 4 to 6. The water and oil absorption, bulk density, gelation, foaming capacity and emulsification properties were found increased significantly ( p<0.05) in high protein products over DSM. Among the high protein products, the protein isolates showed better functional properties than the protein concentrates.