Isolation and Characterization of Undenatured Chlorogenic Acid Free Sunflower (<i>Helianthus annuus</i>) Proteins

González-Pérez, Sergio; Merck, Karin B.; Vereijken, J.M.; Koningsveld, G.A. van; Gruppen, Harry; Voragen, A.G.J.

doi:10.1021/jf011245d

Cited by 125 publications

(105 citation statements)

References 48 publications

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“…Thus, the removal of these substances is important to enable the use of the SMPI and meal in general in a greater extent in food applications and replacing more expensive protein sources such as soy proteins (Martinez and Duvnjak 2006). To overcome this inconvenient, proteins are extracted from sunflower meal and purified from the antinutritional compounds (Sosulski 1979;González-Pérez et al 2002;Naczk and Shahidi 2004). After purification, sunflower protein isolates can thus be used to overcome the deficiency of wheat flour, a factor which will contribute to reduce world protein malnutrition (Livingstone et al 1993).…”

Section: Introductionmentioning

confidence: 99%

Production of low chlorogenic and caffeic acid containing sunflower meal protein isolate and its use in functional wheat bread making

Shchekoldina

Aïder

2012

J Food Sci Technol

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Sunflower meal protein isolate (SMPI) is a promising food additive in different matrices. However, the uses of SMPI are limited because of the presence of antinutritional compounds like polyphenolic substances. Chlorogenic and caffeic acids are the dominants polyphenolics in the SMPI. These substances cause significant changes of the colour of the meal, proteins and food matrices during their extraction and use as food additives. Moreover, these substances lower the nutritional value of the end product due to their interaction with some amino acids such as lysine and methionine. Thus, the removal of these substances is important to enable the use of the SMPI and meal in general in a greater extent in food applications and replacing more expensive protein sources such as soy proteins. The aim of this work was to study the production of functional bread by supplementing wheat flour with sunflower meal protein isolate (SMPI). SMPI with low content of chlorogenic and caffeic acid was usefully produced following alkaline extraction and purification with succinic acid. Purified SMPI showed well balanced amino acid profile and was characterized by high water and fat absorption capacities. It was incorporated to dough formula at 8-12 % of the total wheat flour. The results showed that production of bread supplemented with SMPI was technologically feasible.The supplemented bread had high mass volume and nutritional quality compared to the control bread. The optimal SMPI to incorporate into dough formula without significant alteration of the final bread colour was established at 10 %. This study will be helpful to find economic ways to enhance the nutritional quality of wheat bread and to improve the profitability of sunflower meal residue.

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Section: Introductionmentioning

confidence: 99%

Production of low chlorogenic and caffeic acid containing sunflower meal protein isolate and its use in functional wheat bread making

Shchekoldina

Aïder

2012

J Food Sci Technol

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“…Sunflower oil cake could thus be an interesting raw material for the manufacture of agro-materials; it contains by nature matrix and fibers. In spite of a world production oscillating around 10 Mt/year, it has few outlets in cattle feeding because of lower nutritional properties than those of its competitors, rapeseed and soybean oil cake (Gonzalez-Perez et al, 2002;Schroeder et al, 1996). It is thus available in large amounts, concentrated on a small number of sites and is particularly cheap, 0.09 € / kg.…”

Section: Introductionmentioning

confidence: 99%

New natural injection-moldable composite material from sunflower oil cake

Rouilly

Orliac

Silvestre

et al. 2006

Bioresource Technology

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Through a twin-screw extrusion process the native structure of sunflower oil cake was completely transformed (globular protein denaturation/texturization and husk fiber defibration) into a simpler matrix-fiber structure, as could be seen on SEM micrographs. Further chemical reduction of protein disulfide bridges greatly reduced the melt viscosity of the moistened composite that it could be injection-molded. The molded specimens were tested and their tensile and flexural properties and water absorption calculated. Their water resistance appeared to be particularly high, and could be enhanced further after a thermal treatment (N 2 , 200°C). The proteic matrix seemed to behave like a natural thermoset resin. Sunflower oil cake could be used without any additives to make biodegradable, water resistant and exceptionally cheap materials.

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“…These compounds occur freely or as components of plant polymers, such as suberin (3,4,23,38,61). Highly significant among the hydroxycinnamates is chlorogenate, which is the most abundant phenolic compound in potato tubers (37) and accounts for 1.5% of the dry weight of defatted sunflower oil (22). Chlorogenate has numerous functions, including effects on disease resistance (39) and on the palatability of leaves to insects (27).…”

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confidence: 99%

Genes for Chlorogenate and Hydroxycinnamate Catabolism ( hca ) Are Linked to Functionally Related Genes in the dca-pca-qui-pob-hca Chromosomal Cluster of Acinetobacter sp. Strain ADP1

Smith

Weaver

Young

et al. 2003

Appl Environ Microbiol

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Hydroxycinnamates are ubiquitous in the environment because of their contributions to the structure and defense mechanisms of plants. Additional plant products, many of which are formed in response to stress, support the growth of Acinetobacter sp. strain ADP1 through pathways encoded by genes in the dca-pca-qui-pob chromosomal cluster. In an appropriate genetic background, it was possible to select for an Acinetobacter strain that had lost the ability to grow with caffeate, a commonly occurring hydroxycinnamate. The newly identified mutation was shown to be a deletion in a gene designated hcaC and encoding a ligase required for conversion of commonly occurring hydroxycinnamates (caffeate, ferulate, coumarate, and 3,4-dihydroxyphenylpropionate) to thioesters. Linkage analysis showed that hcaC is linked to pobA. Downstream from hcaC and transcribed in the direction opposite the direction of pobA transcription are open reading frames designated hcaDEFG. Functions of these genes were inferred from sequence comparisons and from the properties of knockout mutants. HcaD corresponded to an acyl coenzyme A (acyl-CoA) dehydrogenase required for conversion of 3,4-dihydroxyphenylpropionyl-CoA to caffeoyl-CoA. HcaE appears to encode a member of a family of outer membrane proteins known as porins. Knockout mutations in hcaF confer no discernible phenotype. Knockout mutations in hcaG indicate that this gene encodes a membrane-associated esterase that hydrolyzes chlorogenate to quinate, which is metabolized in the periplasm, and caffeate, which is metabolized by intracellular enzymes. The chromosomal location of hcaG, between hcaC (required for growth with caffeate) and quiA (required for growth with quinate), provided the essential clue that led to the genetic test of HcaG as the esterase that produces caffeate and quinate from chlorogenate. Thus, in this study, organization within what is now established as the dca-pca-qui-pob-hca chromosomal cluster provided essential information about the function of genes in the environment.

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Isolation and Characterization of Undenatured Chlorogenic Acid Free Sunflower (Helianthus annuus) Proteins

Cited by 125 publications

References 48 publications

Production of low chlorogenic and caffeic acid containing sunflower meal protein isolate and its use in functional wheat bread making

Production of low chlorogenic and caffeic acid containing sunflower meal protein isolate and its use in functional wheat bread making

New natural injection-moldable composite material from sunflower oil cake

Genes for Chlorogenate and Hydroxycinnamate Catabolism ( hca ) Are Linked to Functionally Related Genes in the dca-pca-qui-pob-hca Chromosomal Cluster of Acinetobacter sp. Strain ADP1

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