Sunflower Protein Concentrates and Isolates' Low in Polyphenols and Phytate |
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Authors: | MOHAMMAD SAEED MUNIR CHERYAN |
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Affiliation: | Authors Saeed and Cheryan are with the Dept. of Food Science, 382A.E.S. Building, Univ. of Illinois, Urbana, IL 61801. |
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Abstract: | 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. |
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