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Sunflower Protein Concentrates and Isolates’ Low in Polyphenols and Phytate
Author(s) -
SAEED MOHAMMAD,
CHERYAN MUNIR
Publication year - 1988
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1988.tb13545.x
Subject(s) - isoelectric point , polyphenol , sunflower , chemistry , defatting , extraction (chemistry) , solubility , helianthus annuus , food science , chromatography , phytic acid , butanol , soy protein , biochemistry , biology , organic chemistry , enzyme , antioxidant , ethanol , agronomy
Protein concentrates and isolates from sunflower ( Helianthus annuus L.), essentially free of polyphenols and/or low in phytate, were prepared from dehulled seeds by a sequential extraction procedure using organic solvents, such as hexane for defatting and acidic butanol for removing polyphenols. Phytate was removed by aqueous extraction and separation at acidic and/or alkaline conditions, depending on the relative solubility of the protein and phytate. Reduced‐phytate concentrates and isolates developed off‐colors unless the polyphenol concentration was less than 0.05%. The protein solubility profile of the reduced‐phytate products was much better than that of the defatted meal, especially below the isoelectric point.