TY - JOUR
T1 - Protein extracts from de-oiled sunflower cake
T2 - Structural, physico-chemical and functional properties after removal of phenolics
AU - Subaşı, Büşra Gültekin
AU - Casanova, Federico
AU - Capanoglu, Esra
AU - Ajalloueian, Fatemeh
AU - Sloth, Jens Jørgen
AU - Mohammadifar, Mohammad Amin
PY - 2020
Y1 - 2020
N2 - The effects of dephenolization on structural, physico-chemical and functional properties of sunflower protein isolate obtained from de-oiled sunflower cake were investigated. Proximate analysis showed that the moisture and crude protein content for sunflower dephenolized protein (SPI-DP) increased by 59 and 9% compared to the natural sunflower protein (SPI–N) samples, while the ash content and phenolic compounds decreased 53 and 98%, respectively. Powder of SPI-DP had a yellowish color and analysis using scanning electron microscopy showed a rough and spongy surface compared to SPI-N. The isoelectric point of SPI-N and SPI-DP were observed at pH 4.37 and 4.82, respectively. Analysis of mineral composition showed a lowered amount of minerals (except for Se and Sr), as a result of phenolic removal. Secondary structures of the protein did not change but lower hydrophilicity was observed after phenolic removal using Fourier transform infrared spectroscopy. No difference was observed using differential scanning calorimetry on the glass transition and denaturation temperatures. Higher values for foam capacity and foam stability were observed for SPI-DP compared to SPI-N. Interfacial rheological measurements showed that structure strength at the air/water interface increased after phenolic removal.
AB - The effects of dephenolization on structural, physico-chemical and functional properties of sunflower protein isolate obtained from de-oiled sunflower cake were investigated. Proximate analysis showed that the moisture and crude protein content for sunflower dephenolized protein (SPI-DP) increased by 59 and 9% compared to the natural sunflower protein (SPI–N) samples, while the ash content and phenolic compounds decreased 53 and 98%, respectively. Powder of SPI-DP had a yellowish color and analysis using scanning electron microscopy showed a rough and spongy surface compared to SPI-N. The isoelectric point of SPI-N and SPI-DP were observed at pH 4.37 and 4.82, respectively. Analysis of mineral composition showed a lowered amount of minerals (except for Se and Sr), as a result of phenolic removal. Secondary structures of the protein did not change but lower hydrophilicity was observed after phenolic removal using Fourier transform infrared spectroscopy. No difference was observed using differential scanning calorimetry on the glass transition and denaturation temperatures. Higher values for foam capacity and foam stability were observed for SPI-DP compared to SPI-N. Interfacial rheological measurements showed that structure strength at the air/water interface increased after phenolic removal.
KW - de-phenolized sunflower protein
KW - Foaming properties
KW - Helianthus annuus
KW - Interfacial rheology
KW - Sunflower cake
U2 - 10.1016/j.fbio.2020.100749
DO - 10.1016/j.fbio.2020.100749
M3 - Journal article
AN - SCOPUS:85090721674
SN - 2212-4292
VL - 38
JO - Food Bioscience
JF - Food Bioscience
M1 - 100749
ER -