Proteins sunflower

Food proteins are important in determining the characteristics of many food products. Frequently the protein used influences more than one characteristic of the food. The protein selected will vary as a function of the protein, the formulation of the food, and the processing of the product. The most common proteins used as food ingredients include egg proteins [83,84], soy proteins [85,86], milk proteins [87,88,89], wheat gluten [90], and fish proteins [91]. Other proteins have been used to a lesser degree and include rapeseed protein, sunflower protein, pea protein, cottonseed protein, peanut protein, and blood plasma. 

Figure 7. The effect of precipitation time on solid protein (sunflower) concentration for the batch, MSMPR, and tubular precipitators (protein feed concentration = 11.8 kg/m ) = batch precipitator (600 rpm) = MSMPRP (600 rpm) A =...

Soybean meal is the most frequently used source of supplemental protein in the United States (5). Cottonseed meal is another important protein supplement. Both meals are by-products from oil extraction of the seeds. Canola meal is derived from rapeseed low in emcic acid [112-86-7] and glucosinolates. Linseed (derived from flax seed), peanut, sunflower, safflower, sesame, coconut, and palm kernel meals are other sources of supplemental protein that are by-products of oil extraction (4). 

Vegetable proteins other than that from soy have potential appHcability in food products. Functional characteristics of vegetable protein products are important factors in determining their uses in food products. Concentrates or isolates of proteins from cotton (qv) seed (116), peanuts (117), rape seed (canola) (118,119), sunflower (120), safflower (121), oats (122), lupin (123), okra (124), and com germ (125,126) have been evaluated for functional characteristics, and for utility in protein components of baked products (127), meat products (128), and milk-type beverages (129) (see Dairy substitutes). 

Sunflower. Two types of sunflowers are grown in the United States. Varieties grown for oilseed production, ca 85% of crop, are generally black-seeded, having thin seed coats that adhere to the kernels. These contain 40—50% oil and ca 20% protein. Nonoilseed varieties, ca 15% of crop, sometimes referred to as confectionery, striped, or large-seeded sunflowers, have striped, relatively thick hulls that do not adhere to the kernels. These contain 20—30% oil and are usually larger than seeds of oilseed varieties. 

Seeds. The sunflower seed (achene) is four-sided and flattened, ca 9 mm long x 4-8 mm wide, having a black or striped gray and black seed coat (pericarp) enclosing a kernel. The kernel contains protein and Hpid bodies. 

Compositions of the four oilseeds are given in Table 2. All except soybeans have a high content of seed coat or hull. Because of the high hull content, the cmde fiber content of the other oilseeds is also high. Confectionery varieties of sunflower seed may contain up to 28% cmde fiber on a dry basis (8). Soybeans differ from the other oilseeds in their high protein and low oil content. AH these oilseeds, however, yield high protein meals when dehuUed and defatted. 

Sundower Seed. Compared to the FAO/WHO/UNU recommendations for essential amino acids, sunflower proteins are low in lysine, leucine, and threonine for 2 to 5-year-olds but meet all the requirements for adults (see Table 3). There are no principal antinutritional factors known to exist in raw sunflower seed (35). However, moist heat treatment increases the growth rate of rats, thereby suggesting the presence of heat-sensitive material responsible for growth inhibitions in raw meal (72). Oxidation of chlorogenic acid may involve reaction with the S-amino group of lysine, thus further reducing the amount of available lysine. 

Use of some oilseed proteins in foods is limited by flavor, color, and flatus effects. Raw soybeans, for example, taste grassy, beany, and bitter. Even after processing, residues of these flavors may limit the amounts of soybean proteins that can be added to a given food (87). The use of cottonseed and sunflower seed flours is restricted by the color imparted by gossypol and phenoHc acids, respectively. Flatus production by defatted soy flours has been attributed to raffinose and stachyose, which are removed by processing the flours into concentrates and isolates (88). 

Millichip, M. et al.. Purification and characterization of oil-bodies (oleosomes) and oil-body boundary proteins (oleosins) from the developing cotyledons of sunflower (Helianthus annuus L.), Biochem. J., 314, 333, 1996. 

Characteristics of fraction I. The carbohydrate content of Fraction I was 84.4 %, in which the main component is D-galacturonic acid (71 %). Consequently, the polysaccharide is of a pectic type. The neutral sugars accounted for 13.4 % and according to their qualitative composition (Table 2) they correspond to the composition of pectin, isolated from sunflower heads (18). It is worth noting the high content of L-arabinose and D-galactose, compared with the other monosaccharides. The protein content was 7.8 %. 

Birds eat sufficient food to satisfy their energy intake, but this does not mean that they will eat enough protein, unless the protein proportion in the rotation is high. Protein quality is also important, the two most essential amino acids being lysine and methionine. The best quality protein for all poultry is white fishmeal (banned only for ruminants by the Soil Association). The best vegetable protein is soya bean which is low in methionine, but this can be made up by using sunflower meal in the ration. 

Human serum albumin was the first full-length human protein to be expressed in the leaves of a transgenic plant (both tobacco and potato leaves were shown to express the protein). This report was published in 1990 [18]. Four years earlier, Barta and colleagues had demonstrated the expression of human growth hormone in tobacco and sunflower callus, and the protein was expressed as a fusion with the Agrohacterium tumefaciens nopaline synthase enzyme [17]. 

Defatted flours are especially attractive as protein sources, since 10-12% substitution of wheat flour with 50% protein flour will raise total protein content of typical wheat breads by approximately 50%, and 25% substitution will almost double the protein content of cookies. Preparation of protein-enriched breads has been reported in the literature using soy flours and protein concentrates (25), peanut flours and peanut protein concentrates C26, 27), glandless cottonseed flours, concentrates and isolates (28), sunflower seed flours and seed protein concentrates (27) and sesame flours and protein concentrates (26). 

Cereal flour, buckwheat flour, soy flour, seafood allergens, pork, sesame seeds, sunflower seeds, lupin, spinach, sarsaparilla root dust, cocoa, coffee dusts, green tea, egg protein, lactalbumin, milk powder, casein, honey, a-amylase, glucoamylase, pectinase, gluconase, pepsin, pectin, spices, carmine, flavorings... 

S albumins are highly allergic, small molecule storage proteins present in many seeds, such as sesame, castor bean, sunflower, oriental and yellow mustard, as well as in Brazil nuts and walnuts (Pastorello et al., 2001). 

Zitouni, N., et al. (1999). Influence of refining steps on trace allergenic protein content in sunflower oil, J. Allergy Clin. Immunol., 104, 4, Part 1, 883-888. 

A problem with vegan diets is whether they can provide snfficient protein and some micronntrients. Foods recommended are whole grains and grain prodncts e.g. wheat, millet, barley, rice, rye, oats, maize, wholemeal breads and pastas) pulses and products made from them (e.g. peas, beans, lentils, tofu) fresh vegetables (including green leafy vegetables and salads) fresh and dried fruits nuts seeds (e.g. sunflower, sesame and pumpkin). 

Borja, R., Gonzalez, E., Raposo, R, Millan, R and Martin, A., Kinetic analysis of the psychrophilic anaerobic digestion of wastewater derived from the production of proteins from extracted sunflower flour, /. Agric. Food Chem., 50 (2002) 4628-4633. 

CN103 M Fouara, J. C., M. N. Bouziane, J. Prost, and J. Belleville. Malondial-dehyde production and erythrocyte membrane resistance to free radicals, in function of adequate or inadequate protein intake, associated with different oils (sunflower, soybean, coconut, salmon). C R Seances Soc Biol Eil 1992 186(3) 263-277. 

Nakai, S., Ho, L., Tung, M.A. (1980). Solubilization of rapeseed, soy and sunflower protein isolates by surfactants and proteinase treatments. Canadian Institute of Food Science and Technology Journal, 13, 14-22. 

Sunflower and soy flours were obtained from the Food Protein R D Center, Texas A M University, College Station, Tex. alfalfa leaf protein from the Western Regional Research Center, U.S. Department of Agriculture, Berkeley, Calif. and peanut flour from Gold Kist, Inc., Lithonia, Ga. 

The best method for evaluation of the color problem is to prepare a food product containing the protein flour. Biscuits were routinely used as the model food system. Figure 5 illustrates the color of biscuits prepared with lOOZ wheat flour and with 20Z plant-protein products. The color of the biscuits prepared with soybean and peanut flours shows that these ingredients do not cause a serious color problem. However, sunflower, alfalfa leaf, and cottonseed flours do produce a discoloration in this model food system. The L and b values generally reflect this visual evaluation. 

These data demonstrate that changes in foam properties of liquid cyclone processed cottonseed flour are inducible by treatment with succinic anhydride. Gel electrophoretic and solubility data show that there are alterations in the physical and chemical properties of proteins, and in certain cases these changes improve foam properties, that is, improve solubility and polypeptide dissociation of proteins at the interface of the foaming solution. Similar results have been reported for succinylated soybean and sunflower seed proteins (44. 46). 

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