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Factors involved in the preparation of sunflower milk
Author(s) -
Ferber Carol E. M.,
Cooke Rodney D.
Publication year - 1979
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740301005
Subject(s) - sunflower , proteolysis , papain , emulsion , sunflower oil , chemistry , sunflower seed , food science , chromatography , sodium caseinate , biochemistry , agronomy , biology , enzyme
Homogenisation of sunflower seed in water gave oil and protein dispersibilities of about 50% and produced emulsions which creamed readily (stability rating of less than 10%). Mild papain proteolysis (0.05% w/v for 30min at 30°C) of the homogenates increased these dispersibilities to 70 and 85%, respectively, the stability rating to almost 90% and improved the heat stability of the emulsions. These changes were accompanied by a decrease in the molecular weights of the sunflower proteins (monitored by sodium dodecyl sulphate‐polyacrylamide gel electrophoresis) and an increase in the albumin:globulin ratio. Extended proteolysis reduced protein functionality in these emulsions. Papain treated sunflower meal homogenised with oil gave similar results. Mixed emulsions derived from sunflower seed mixed with a smaller proportion of soya or groundnut had improved emulsion stabilities. Bland, off‐white, stable sunflower milks can be prepared by a combination of proteolysis and admixture with other vegetable proteins. These have similar emulsion stabilities to that of soymilk.