Sunflower protein isolates chromaticity Part 1. Comparison of isolates obtained by various methods and a simplified method of estimation (Short communication)

Lapteva, N. A.; Brega, V. O.; Kratch, V. V.; Alexeyeva, M. V.; Vaintraub, I. A.

doi:10.1002/food.19850290821

Cited by 4 publications

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“…The colour improvement of the end product will enhance the potential use of sunflower meal derived proteins in food applications because the food use of sunflower protein isolates is limited by their dark colour which is due to a high content of chlorogenic acid. The later is readily oxidized, the oxidation products combine with the protein forming coloured compounds (Kratch et al 1986) and (Lapteva et al 1985).…”

Section: Colour Of the Sunflower Meal Protein Isolatementioning

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: Colour Of the Sunflower Meal Protein Isolatementioning

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 protein isolates chromaticity Part 2. Effect of chlorogenic acid binding on the chromaticity and available lysine content

Kratch¹,

Lapteva²,

Alexeyeva³

et al. 1986

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Modification of the solubility of sunflower protein isolates by superlimited proteolysis

Bulmaga¹,

Shutov²,

Vaintraub³

1989

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The modification of slightly soluble sunflower protein isolates by superlimited proteolysis (-0.1 % splitting of the peptide bonds) raises 1 S-2-fold their solubility in neutral medium. The modified preparations may be isolated by isoelectric precipitation with a yield of 95-98 % and became capable to form thermotropic gels.The yields of the isolates obtained from industrial solvent cake are lower (80-82%). The expenditure of proteinase is one order lower than in the usually employed methods of limited proteolysis and the duration of the process is several times lower.

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Sunflower protein isolates chromaticity Part 1. Comparison of isolates obtained by various methods and a simplified method of estimation (Short communication)

Cited by 4 publications

References 1 publication

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

Sunflower protein isolates chromaticity Part 2. Effect of chlorogenic acid binding on the chromaticity and available lysine content

Modification of the solubility of sunflower protein isolates by superlimited proteolysis

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