Removal of phenolic compounds from de-oiled sunflower kernels by aqueous ethanol washing

Jia, Wanqing; Kyriakopoulou, Konstantina; Roelofs, Bente; Ndiaye, Mbalo; Vincken, Jean‐Paul; Keppler, Julia K.; Goot, A.J. van der

doi:10.1016/j.foodchem.2021.130204

Cited by 19 publications

(13 citation statements)

References 33 publications

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“…By contrast, a protein enrichment of only 3.4% (from 43.1 to 46.5%) was achieved by washing with only water (0% ethanol). Previous studies that have applied the aqueous ethanol washing process to defatted sunflower kernels have reported a similar change in protein content with an increase in the water/ethanol ratio (0-100%) [23]. The uptrend of protein content may result from the removal of oil and sugars, while the downtrend might be due to the low polarity of ethanol, which influences the protein extractability in the solvent [24].…”

Section: Protein Content Yield Composition and Microstructurementioning

confidence: 80%

“…When the water/ethanol ratio was 20% and 40%, some attached spherical shapes were observed on the cratered surface of SPCs. These may be the protein bodies released from cellular matrixes [23]. The use of high water/ethanol ratios (80% and 100%) resulted in dense structures with no obvious open pores on the surface.…”

Section: Protein Content Yield Composition and Microstructurementioning

confidence: 99%

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Characteristics of Soy Protein Prepared Using an Aqueous Ethanol Washing Process

Kyriakopoulou

Ndiaye³

et al. 2021

Foods

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Currently, the predominant process for soy protein concentrate (SPC) production is aqueous ethanol washing of hexane-extracted soy meal. However, the use of hexane is less desired, which explains the increased interest in cold pressing for oil removal. In this study, cold-pressed soy meal was used as the starting material, and a range of water/ethanol ratios was applied for the washing process to produce SPCs. Washing enriched the protein content for the SPCs, regardless of the solvent used. However, we conclude that washing with water (0% ethanol) or solvents with a high water/ethanol ratio (60% and above) can be more advantageous. Washing with a high water/ethanol ratio resulted in the highest yield, and SPCs with the highest protein solubility and water holding capacity. The water-only washed SPC showed the highest viscosity, and formed gels with the highest gel strength and hardness among all the SPCs at a similar protein concentration. The variations in the functionality among the SPCs were attributed to protein changes, although the effects of non-protein constituents such as sugar and oil might also be important. Overall, the aqueous ethanol washing process combined with cold-pressed soy meal created SPCs comparable to commercial SPC in terms of composition, but with varied functionalities that are relevant for novel soy-food developments.

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Section: Protein Content Yield Composition and Microstructurementioning

confidence: 80%

Section: Protein Content Yield Composition and Microstructurementioning

confidence: 99%

Characteristics of Soy Protein Prepared Using an Aqueous Ethanol Washing Process

Kyriakopoulou

Ndiaye³

et al. 2021

Foods

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“…The additional band at 50 kDa appeared for the washed sample (Fig. 3) might indicate the formation of protein-phenol complex, which can be more soluble than the original proteins, due to the hydrophilic nature of CGA (Jia, Kyriakopoulou, et al, 2021). This 50 kDa is less visible in PSK, which could be a reason for the lower protein solubility.…”

Section: Functional Propertiesmentioning

confidence: 95%

Effect of Aqueous Ethanol Washing on Functional Properties of Sunflower Materials for Meat Analogue Application

Jia,

Sutanto,

Keppler

et al. 2022

SSRN Journal

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“…Several researchers have modified traditional isoelectric precipitation method for protein isolation using alcohol washes (González‐Pérez et al, 2002; Jia et al, 2021; Malik et al, 2016; Peng et al, 2021). The presence of aqueous ethanol (60% or less) during protein isolation were effective in producing protein ingredients from soybean (Peng et al, 2021) and sunflower (Jia et al, 2021) with less phenolic compounds compared to ethanol‐free extraction of proteins. Malik and Saini (2017) reported a 90% reduction in phenolics for sunflower protein isolated prepared by first extracting the kernels with 60% methanol followed by protein isolation.…”

Section: Approached To Minimize Flavor Of Protein Ingredientsmentioning

confidence: 99%

Plant protein flavor chemistry fundamentals and techniques to mitigate undesirable flavors

Vatansever,

Chen,

Hall

2024

Sustainable Food Proteins

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Many plant protein ingredients have unpleasant flavor (e.g., green, beany, bitterness) characteristics. Isolation of the protein fraction will reduce the intensity of the undesirable flavors but in most cases the flavor issue is not eliminated. The objective of this review is to provide information about undesirable flavors associated with plant proteins and approaches to mitigate these flavors. The focus of the review will be on flavor associated with plant proteins from pulses, soybean, and oilseeds (e.g., hempseed, flaxseed). While other plant proteins exist, they will not be covered extensively in this limited review. The undesirable flavors are defined as volatile organic compounds (VOCs) and non‐volatile organic compounds (non‐VOCs). Example VOCs include aldehydes, ketones, and isobutyl pyrazines whereas saponins, bitter peptides, and phenolics are among the most common non‐VOCs. The raw material used as the source for the protein dictates the undesirable flavors remaining in the protein ingredient. The intensity of the binding of the VOCs and non‐VOCs to protein serves as the basis for the detection and difficulty in removing these compounds from the protein. A discussion about flavor binding and processing methods to mitigate unwanted flavors in protein ingredients will be provided. Methods presented will focus on extraction and thermal treatment. Although flavor masking is an approach to minimize undesirable, this topic will not be covered. Understanding the compounds responsible for the flavor issues and methods to minimize their impacts on sensory characteristic of protein ingredients can provide manufacturers with solutions to addressing flavor issues inherent to plant proteins.

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Removal of phenolic compounds from de-oiled sunflower kernels by aqueous ethanol washing

Cited by 19 publications

References 33 publications

Characteristics of Soy Protein Prepared Using an Aqueous Ethanol Washing Process

Characteristics of Soy Protein Prepared Using an Aqueous Ethanol Washing Process

Effect of Aqueous Ethanol Washing on Functional Properties of Sunflower Materials for Meat Analogue Application

Plant protein flavor chemistry fundamentals and techniques to mitigate undesirable flavors

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