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Effect of roasting on the physico-chemical properties of sunflower proteins.

Madhusudhan, K. T. and Shamanthaka Sastry, M. C. and Srinivas, H. (1986) Effect of roasting on the physico-chemical properties of sunflower proteins. Lebensmittel Wissenschaft und Technologie, 19 (4). 292-296, 26 ref..

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Dehulled sunflower seeds were salt roasted (seeds:salt, 1:1) at 120 degree C for 5 min. Roasted kernels were flaked and defatted at room temp. and the defatted meal pulverized and examined for crude protein, N solubility, available lysine, content of chlorogenic, caffeic and quinic acids, in vitro digestibility, carbohydrase and P content. Results were compared with those for unroasted controls. Roasting caused a decrease in N solubility and available lysine and an increase in in vitro digestibility. Roasting did not cause significant changes in gel filtration pattern, intrinsic viscosity, sedimentation velocity, or far UV-circular dichroism spectra. UV absorption spectrum of total proteins was slightly altered, probably due to the formation of protein-carbohydrate complexes on heating. Levels of the 3 polyphenol compounds were reduced after roasting by 78.2% (chlorogenic acid), 50% (caffeic acid) and 34.4% (quinic acid).

Item Type: Article
Uncontrolled Keywords: ROASTING-; sunflower proteins, roasting & physicochemical properties of; PROTEINS-VEGETABLE; SUNFLOWERS-; roasting & physicochemical properties of sunflower proteins
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
600 Technology > 08 Food technology > 19 Lipids-oils/fats > Sunflower Seed
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Aug 2021 04:54
Last Modified: 23 Aug 2021 04:54
URI: http://ir.cftri.res.in/id/eprint/6468

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