Limited proteolysis as a tool for the improvement of the functionality of sunflower (Helianthus annus L.) protein isolates produced by seeds or industrial by-products (solvent cake)

Functional Food Ingredients Based on Sunflower Protein Concentrates Naturally Enriched with Antioxidant Phenolic Compounds

“…Sample C ? IP had a greenish color, which can be attributed to the oxidation of phenolic compounds to o-quinones during protein extraction in an alkaline medium [5][6][7]9]. Protein products subjected to extraction of phenolic compounds with water (CW ?…”

“…These compounds, which can interact with proteins, were considered to reduce solubility and digestibility of proteins and to affect their color and shelf-life [5]. For many years these arguments led to attempts to develop processes for obtaining sunflower protein products free from phenolic compounds [4], and to improve their functionality through the structural modification of proteins by means of physical, chemical or enzymatic treatments [6][7][8].…”

Production and characterization of sunflower (Helianthus annuus L.) protein-enriched products obtained at pilot plant scale

“…They affect the quality of sunflower protein in several ways such as reducing the digestibility, altering the organoleptic properties, prolonging or shortening storage life and stability, and adversely altering the functional properties and behavior of sunflower protein in food systems (Bau, Mohtadi Nia, Mejean, & Debry, 1983;González-Pérez & Vereijken, 2008;Kroll, Rawel, & Rohn, 2003;Moure et al, 2006;Sastry & Narasinga Rao, 1990). While for many years these arguments supported studies aimed at improving the production of sunflower protein products free from phenolic compounds (González-Pérez & Vereijken, 2008;Karayannidou et al, 2007;Pickardt et al, 2009;Sripad & Narasinga Rao, 1987), in the last years there has been a tendency to keep or even add these compounds in view of their antioxidant action (Raskin et al, 2002).…”

Fraktionierung pflanzlicher Rohstoffe zur simultanen Erzeugung von Lebensmitteln, technischen Rohstoffen und Energieträgern

“…Am häufigsten wird eine partielle Hydrolyse angewandt, um die Löslich-keit von Proteinen zu steigern [25,26]. Im Lebensmittelbereich werden hierfür Enzyme, die eine selektive Hydrolyse ermöglichen, verwendet.…”