Functional properties of the total proteins of sunflower (Helianthus annuus L.) - effect of physical and chemical treatments.

Venkatesh, A. and Prakash, V. (1993) Functional properties of the total proteins of sunflower (Helianthus annuus L.) - effect of physical and chemical treatments. Journal of Agricultural and Food Chemistry, 41 (1). 18-23, 40 ref..

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Abstract

Changes in the functional properties, including N solubility, bulk density, water and fat absorption capacities, foaming capacity and stability and emulsion capacity, of sunflower seed proteins as a result of chemical (washing with acidic butanol) and physical (wet or dry heating) treatments were studied. Functional properties were evaluated in water and in 1M NaCl. Autoclaving at 2 kg/cm2 and roasting at 100 or 150C reduced the N solubility of the proteins. Acidic butanol treatment decreased the foam stability of proteins in water. Foam from samples roasted at 150C or autoclaved (1 or 2 kg/cm2) collapsed faster than foam from samples roasted at 100C or controls. In all cases, the emulsifying stability of proteins was higher in water than in NaCl. Results are explained with respect to surface and physicochemical properties of sunflower seed proteins.

Item Type:	Article
Uncontrolled Keywords:	FUNCTIONAL-PROPERTIES; OILSEEDS-; PHYSICAL-PROPERTIES; PROCESSING-; PROTEINS-; PROTEINS-VEGETABLE; SUNFLOWER-SEEDS
Subjects:	600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 19 Lipids-oils/fats > Sunflower Seed 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
Divisions:	Dept. of Biochemistry Protein Chemistry and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	19 Jun 2009 05:23
Last Modified:	22 Oct 2018 09:37
URI:	http://ir.cftri.res.in/id/eprint/7954

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