TITLE

Sunflower Protein Concentrates and Isolates Prepared from Oil Cakes Have High Water Solubility and Antioxidant Capacity

AUTHOR(S)
Salgado, Pablo; Molina Ortiz, Sara; Petruccelli, Silvana; Mauri, Adriana
PUB. DATE
March 2011
SOURCE
Journal of the American Oil Chemists' Society (JAOCS);Mar2011, Vol. 88 Issue 3, p351
SOURCE TYPE
Academic Journal
DOC. TYPE
Article
ABSTRACT
Increasing the applications of industrial by-products is of great interest. Therefore, in the present study, sunflower oil cake from a local oil manufacturing company was used to obtain soluble protein concentrates and isolates with different content of phenolic compounds. All the extraction procedures evaluated resulted in concentrates and isolates with water solubility higher than 75% but with different chemical composition, color and physicochemical properties (i.e. surface hydrophobicity, thermal stability, and polypeptide composition). Since no extraction process led to a complete extraction of phenolic compounds, all the products exhibited antioxidant activity, which depended on the concentration of such compounds. Phenolic compounds give a dark color to sunflower protein concentrates and isolates; nevertheless their final color tone was more dependent on the conditions used in the preparation process than on the amount of phenolic compounds in the product. The results demonstrate the value of sunflower industrial oil cake as a source of proteins with high water solubility, good physicochemical properties and antioxidant activity.
ACCESSION #
59341304

 

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