Sunflower protein concentrates, effect

Figure 9. Effect of pH on emulsifying capacity of native and chemically modified (succinylation, acetylation) sunflower seed protein concentrates (47)...

Lin et al. (68) investigated the effects of supplementing wieners with sunflower flour and diffusion-extracted protein concentrates. The sunflower products showed good emulsion stability, less shrinkage, and less cooking loss than all-meat controls. 

The protein concentration and amino acid composition of sunflower meal also vary with the source of seed, and high-temperature processing may have a deleterious effect on its lysine content. Generally, however, sunflower meal exhibits a well-balanced amino acid composition with an essential amino acid index of 68, compared to 79 for soybean meal and 100 for whole egg (35). 

Figure 3. The effect of precipitation time on the mean particles size (sunflower protein) for the batch, MSMPR, and tubular precipitators = batch precipitator (600 rpm) + = batch precipitator (900) = MSMPRP (600 ipm) A = tubular precipitator flow Re = 800 = tubular precipitator flow Re = 5,000. (A, B) = Protein feed concentration =11.8 kg/m (C,D) = Protein feed concentration = 2.9kg/ml...

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). 

Figure 1.37 shows the effect of alkaline treatment of a protein isolate of sunflower seeds. Serine, threonine, arginine and isoleucine concentrations... 

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