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Colourless sunflower protein products: chemical and nutritional evaluation of the presence of phenolic compounds
Author(s) -
BAU H. M.,
DEBRY G.
Publication year - 1980
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1980.tb00932.x
Subject(s) - sunflower , lysine , food science , chemistry , cystine , casein , extraction (chemistry) , sunflower seed , chromatography , biochemistry , amino acid , agronomy , biology , cysteine , enzyme
Summary This study describes a simple process for preparing a sunflower product from dehulled sunflower seeds. The processed products, apart from the high content of lipid (39%), are whole foods, white in colour, with a fibrous or granular texture and acceptable odour. They contain 27–29% proteins, 4% ash, 3.9% fibres and small amounts of phenolic compounds. Furthermore, their PER values can equal that of casein when 2% lysine is added. However, the extraction process causes a loss in lipid (25–30%), a fall in lysine and cystine content and a slight fall in soluble protein.