EFFECT OF SEVERAL VARIABLES ON THE EXTRACTABILITY OF SUNFLOWER SEED PROTEINS

SUMMARY— The effect of several variables on the extraction of sunflower seed protein has been investigated. Solubility studies on the meal show that globulin is the main protein component. Albumin, nonprotein nitrogen and insoluble nitrogen are very low. Glutelin comprises about 17% of the total nitrogen. 15 min and a meal to solvent ratio of 1:10 (w/v) were found to extract a maximum amount of protein at pH 7.0. The optimum temperature of extraction is 45°C, although over a temperature range of 26-6°C the extraction remains essentially constant. More protein was extracted by 1.0 M NaCl and 0.75 M CaCl₂ at various pH's than by the higher or the lower concentrations of these salts. Results with several other salts show that concentration as well as pH is very important. Reducing agents do not appear to have any marked effect on the extractability of protein.