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

Citation
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
Citations number
28
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
0022-1155 → ACNP
Volume
38
Issue
1
Year of publication
2001
Pages
47 - 51
Database
ISI
SICI code
0022-1155(200101/02)38:1<47:SOSFPO>2.0.ZU;2-#
Abstract
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.