Certain Functional Properties of Sunflower Meal Products

Mei, Lin; Humbert, E.S.; Sosulski, F. W.

doi:10.1111/j.1365-2621.1974.tb02896.x

Cited by 811 publications

(531 citation statements)

References 8 publications

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“…With 0 M sodium chloride, EA values of walnut protein isolates, concentrates and DWF was 50.9%, 52.3% and 52.7%, respectively, which were comparable to cowpea protein isolate (Ragab et al 2004), sesame protein isolate (Khalid et al 2003). This is in agreement with Kinsella et al (1985), who stated that the emulsifying capacity of proteins tends to decrease as protein concentration is increased, and this is also consistent with the similar reported observations on winged bean protein concentrate (Sathe et al 1982), and sunflower protein isolate (Lin et al 1974). The change in ES was similar to that of EA, except that ES value of walnut protein isolates was higher than that of walnut protein concentrates, which was higher than that of DWF at different sodium chloride concentrations (0-1.0 M).…”

Section: Resultssupporting

confidence: 90%

Chemical composition, molecular weight distribution, secondary structure and effect of NaCl on functional properties of walnut (Juglans regia L) protein isolates and concentrates

Mao

Hua

2012

J Food Sci Technol

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Chemical composition, molecular weight distribution, secondary structure and effect of sodium chloride concentration on functional properties of walnut protein isolates, concentrates and defatted walnut flour were study. Compared with walnut protein concentrates (75.6%) and defatted walnut flour (52.5%), walnut protein isolates contain a relatively high amount of protein (90.5%). The yield of walnut protein isolates and concentrates was 43.2% and 76.6%, respectively. In molecular weight distribution study, Walnut protein isolates showed one peak with molecular weight of 106.33 KDa (100%) and walnut protein concentrates showed four peaks with molecular weight of 16,725 KDa (0.8%),104.943 KDa(63.9%), 7.3 KDa (11.4%), 2.6 KDa (23.9%). The secondary structure of walnut protein isolates was similar to that of walnut protein concentrates, but was differ from that of defatted walnut flour. The addition of sodium chloride (0~1 M) could improve the functionality of walnut protein concentrates, isolates and defatted walnut flour. The maximum solubility, water absorption capacity, emulsifying properties and foaming properties of walnut protein isolates, concentrates and defatted walnut flour were at sodium chloride solutions of 1.0 M, 0.6 M, 0.4 M, 0.6 M, respectively. The solubility of walnut protein concentrates (32.5%) in distilled water with 0 M sodium chloride was lower than that of walnut protein isolates (35.2%). The maximum solubility of walnut protein isolates, concentrates and defatted walnut flour in solution were 36.8%, 33.7% and 9.6% at 1.0 M sodium chloride solutions, respectively. As compared with other vegetable proteins, walnut protein isolates and concentrates exhibited better emulsifying properties and foam stability.

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Section: Resultssupporting

confidence: 90%

Chemical composition, molecular weight distribution, secondary structure and effect of NaCl on functional properties of walnut (Juglans regia L) protein isolates and concentrates

Mao

Hua

2012

J Food Sci Technol

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“…Soybean (Glicina max (L.) Merril) flour and protein concentrate had an increase of 70 and 170%, respectively, in the volume of foam (LIN et al, 1974).…”

Section: Discussionmentioning

confidence: 99%

“…Water (WAC) and oil (OAC) absorption capacities were determined according to the method of LIN et al (1974) and calculated by the difference between the total volume and the free volume.…”

Section: Water and Oil Absorption Capacitiesmentioning

confidence: 99%

Study of the proteins in the defatted flour and protein concentrate of baru nuts (Dipteryx alata Vog)

et al. 2012

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Baru (Dipteryx alata Vog.) is an abundant legume in the Brazilian Savanna. Its nuts can be exploited sustainably using its protein and lipid fractions. This study aimed to analyze the proteins of the nuts present in the defatted flour and protein concentrate in terms of their functional properties, the profile of their fractions, and the in vitro digestibility. The flour was defatted with hexane and extracted at the pH of higher protein solubility to obtain the protein concentrate. The electrophoretic profile of the protein fractions was evaluated in SDS-PAGE gel. The functional properties of the proteins indicate the possibility of their use in various foods, like soybeans providing water absorption capacity, oil absorption capacity, emulsifying properties, and foamability. Globulins, followed by the albumins, are the major fractions of the flour and protein concentrate, respectively. Digestibility was greater for the concentrate than for the defatted flour.

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“…Besides, it might be due to the higher protein solubility of soy flour protein as reported [47] who found that the protein solubility of co mmercial soy flour was 21.4%. Meanwh ile, there was a significant difference in co mparison within each treatment in most of cases except t reat ments which had carrageenan and carboxy methyl cellulose.…”

Section: Total Volatile Basic Nitrogen (Tvbn)mentioning

confidence: 94%

Assessment of the Nutritional Status of Beef and Low-Fat Beef Burger

Youssef¹,

Mostafa²,

Seliem³

et al. 2012

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Four fat replacers (carrageenan, carboxy methyl cellulose, soy flour and goat (Chevon) meat were added at three levels (0.3, 0.5 and 1%), (1.5, 3 and 4.5%), (5, 10 and 15%) and (25, 50 and 100%) to prepared low-fat beef burger. Chemical, caloric values, thiobarbutric acid, total volat ile basic nitrogen, and nitrogen compounds (total soluble nitrogen, soluble protein nitrogen and non protein nitrogen were evaluated. The data revealed that raw and grilled beef burger formu lated with fat replacers were h igher in moisture, protein, ash and carbohydrate and lower in fat than control. Protein was decreased but ash and carbohydrate were increased as fat replacers increased. After grilling mo isture, protein and fat were decreased but ash and carbohydrate were increased. Caloric values were decreased by grilling than ungrilled beef burger. Samp les containing soy flour at different ratios in raw or grilled state had the lower thiobarbituric acid values. Carrageenan, carboxy methyl cellu lose and soy flour reduced the level o f total volat ile basic nitrogen. Furthermore, the highest total soluble nitrogen was found beef burger containing different soy flour ratios. Extending storage time of h igh and low-fat beef burgers as influenced by different fat rep lacers to 3 months at -20℃ reduced moisture, protein and nit rogen compounds but increased ash, fat, carbohydrate, thiobarbituric acid values and total volatile basic nitrogen. The aim of this study was carried out in an attempt to clarify the effect of adding fat rep lacers on the nutrition status of low-fat beef burger.

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Certain Functional Properties of Sunflower Meal Products

Cited by 811 publications

References 8 publications

Chemical composition, molecular weight distribution, secondary structure and effect of NaCl on functional properties of walnut (Juglans regia L) protein isolates and concentrates

Chemical composition, molecular weight distribution, secondary structure and effect of NaCl on functional properties of walnut (Juglans regia L) protein isolates and concentrates

Study of the proteins in the defatted flour and protein concentrate of baru nuts (Dipteryx alata Vog)

Assessment of the Nutritional Status of Beef and Low-Fat Beef Burger

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