Functional properties of the total proteins of sunflower (Helianthus annuus L.) - effect of physical and chemical treatments.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/7954/
JAFC-09-93 |
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| Title |
Functional properties of the total proteins of sunflower (Helianthus annuus L.) - effect of physical and chemical treatments.
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| Creator |
Venkatesh, A.
Prakash, V. |
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| Subject |
14 Physical properties
Sunflower Seed 03 Proteins |
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| Description |
Changes in the functional properties, including N solubility, bulk density, water and fat absorption capacities, foaming capacity and stability and emulsion capacity, of sunflower seed proteins as a result of chemical (washing with acidic butanol) and physical (wet or dry heating) treatments were studied. Functional properties were evaluated in water and in 1M NaCl. Autoclaving at 2 kg/cm2 and roasting at 100 or 150C reduced the N solubility of the proteins. Acidic butanol treatment decreased the foam stability of proteins in water. Foam from samples roasted at 150C or autoclaved (1 or 2 kg/cm2) collapsed faster than foam from samples roasted at 100C or controls. In all cases, the emulsifying stability of proteins was higher in water than in NaCl. Results are explained with respect to surface and physicochemical properties of sunflower seed proteins.
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| Date |
1993
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/7954/1/JAFC_1993_18-.pdf
Venkatesh, A. and Prakash, V. (1993) Functional properties of the total proteins of sunflower (Helianthus annuus L.) - effect of physical and chemical treatments. Journal of Agricultural and Food Chemistry, 41 (1). 18-23, 40 ref.. |
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