Issue image

More articles from Volume 3, Issue 2, 2014

Variation of physicochemical and sensory properties during the aging of yerba mate

Effect of pre-treatments on solar drying kinetics of red seedless grapes (cv. Monukka)

Functional properties of proteins isolated from industrially produced sunflower meal

Peer-teaching in the food chemistry laboratory: student-produced experiments, peer and audio feedback, and integration of employability skills

PhD competences of food studies

Citations

Crossref Logo

15

Crossref Logo

Sadaf Nazir, Idrees Ahmed Wani

(2023)

Protein isolate from basil seeds (Ocimum basilicum L.): Physicochemical and functional characterisation

Food Chemistry Advances, 3()

10.1016/j.focha.2023.100424

Crossref Logo

Md. Hafizur Rahman Bhuiyan, Laura Liu, Anusha Samaranayaka, Michael Ngadi

(2025)

Characterization of pea composites and feasibility of heat-modulated meat analogs production

Food Chemistry, 463()

10.1016/j.foodchem.2024.141282

Crossref Logo

Athahalli Honnagirigowda Sneharani

(2019)

Curcumin–sunflower protein nanoparticles—A potential antiinflammatory agent

Journal of Food Biochemistry, 43(8)

10.1111/jfbc.12909

Crossref Logo

Petya Ivanova, Hristo Kalaydzhiev, Tzvetelin T. Dessev, Cristina L. M. Silva, Turid Rustad, Vesela I. Chalova

(2018)

Foaming properties of acid-soluble protein-rich ingredient obtained from industrial rapeseed meal

Journal of Food Science and Technology, 55(9)

10.1007/s13197-018-3311-y

Crossref Logo

Radoslav Georgiev, Hristo Kalaydzhiev, Petya Ivanova, Cristina L. M. Silva, Vesela I. Chalova

(2022)

Multifunctionality of Rapeseed Meal Protein Isolates Prepared by Sequential Isoelectric Precipitation

Foods, 11(4)

10.3390/foods11040541

Crossref Logo

Pattarasuda Rawiwan, Yaoyao Peng, I Gusta Putu Bayu Paramayuda, Siew Young Quek

(2022)

Red seaweed: A promising alternative protein source for global food sustainability

Trends in Food Science & Technology, 123()

10.1016/j.tifs.2022.03.003

Crossref Logo

Kausar Jahan, Samra Fatima, Khwaja Osama, Kaiser Younis, Owais Yousuf

(2023)

Boosting protein yield from mustard (Brassica juncea) meal via microwave-assisted extraction and advanced optimization methods

Biomass Conversion and Biorefinery, 13(17)

10.1007/s13399-023-04662-3

Crossref Logo

Janvi D Patel, Zili Gao, Lili He

(2025)

FTIR Spectroscopic Analysis of Plant Proteins and Correlation with Functional Properties

Journal of AOAC International, 108(3)

10.1093/jaoacint/qsaf005

Crossref Logo

Hristo Kalaydzkiev, Petya Ivanova, Cristina L.M. Silva, Vesela I. Chalova

(2019)

Functional Properties of Protein Isolate and Acid Soluble Protein-Rich Ingredient Co-Produced from Ethanol-Treated Industrial Rapeseed Meal

Polish Journal of Food and Nutrition Sciences, 69(2)

10.31883/pjfns-2019-0007

Crossref Logo

Cristina Cháirez-Jiménez, Cecilia Castro-López, Sergio Serna-Saldívar, Cristina Chuck-Hernández

(2023)

Partial characterization of canola (Brassica napus L.) protein isolates as affected by extraction and purification methods

Heliyon, 9(11)

10.1016/j.heliyon.2023.e21938

Crossref Logo

Mudasir Ahmad Malik, Charanjiv Singh Saini

(2017)

Polyphenol removal from sunflower seed and kernel: Effect on functional and rheological properties of protein isolates

Food Hydrocolloids, 63()

10.1016/j.foodhyd.2016.10.026

Crossref Logo

G. V. Marson, A. J. Pereira, M. H. v. Kilsdonk, T. T. Dessev

(2026)

Use of Optical and Spectroscopic Technologies to Analyse Food Protein Functionality Through Chemical and Structural Features: A New Approach to Food Formulation

Food and Bioprocess Technology, 19(4)

10.1007/s11947-025-04181-1

Crossref Logo

Ramanpreet Kaur, Gargi Ghoshal, Sanchita Chauhan

(2026)

Alternative process for defatting and dephenolisation of deoiled sunflower cake and its effect on protein quality

Biocatalysis and Agricultural Biotechnology, 73()

10.1016/j.bcab.2026.103951

Crossref Logo

Albe Slabi Sara, Christelle Mathé, Mélody Basselin, Frantz Fournier, Arnaud Aymes, Marine Bianeis, Olivier Galet, Romain Kapel

(2020)

Optimization of sunflower albumin extraction from oleaginous meal and characterization of their structure and properties

Food Hydrocolloids, 99()

10.1016/j.foodhyd.2019.105335

Crossref Logo

Sara Albe-Slabi, Romain Kapel

(2024)

Sustainable Protein Sources

, ()

10.1016/B978-0-323-91652-3.00019-8

Functional properties of proteins isolated from industrially produced sunflower meal

Petia Ivanova ,
Petia Ivanova
Vesela Ivanova Chalova ,
Vesela Ivanova Chalova
Lidia Koleva
Lidia Koleva

Published: 01.12.2013.

Volume 3, Issue 2 (2014)

https://doi.org/10.7455/ijfs.v3i2.225

Abstract

Protein isolate 1 (PI1) and protein isolate 2 (PI2) were prepared from industrially produced sunflower meal by using isoelectric and ethanol precipitation respectively. The water absorption capacity of PI1 was 6 times higher than that of PI2 and was significantly reduced by the presence of 0.03 M and 0.25 M NaCl. Oil absorption capacity of both protein isolates was not influenced by NaCl supplementation. Foam capacity of PI1 and PI2 was pH-dependent. While the foam capacity of both isolates was improved by either 0.03 M or 0.25 M NaCl, the foam stability was negatively influenced by the addition of NaCl at all pH values with except for pH 4. Emulsifying activity of PI1 and PI2 was lowest at pH 4. The emulsions exhibited relatively high stability (> 90%) under all studied conditions. Knowledge of the influence of pH and boundary concentrations of NaCl on the functionality of sunflower meal protein isolates could be beneficial for their future potential application in food industry.

References

1.
Ahmedna M, Prinyawiwatkul W, Rao RM. Solubilized Wheat Protein Isolate: Functional Properties and Potential Food Applications. Journal of Agricultural and Food Chemistry. 1999;47(4):1340–5.
2.
Alkahtani H, Abouarab A. Comparison of physical, chemical, and functional-properties of moringa-peregrina (al-yassar or al-ban) and soybean proteins. Cereal Chemistry. 1993;(6):619–26.
3.
Andualem B, Gessesse A. Effects of Salt (NaCl) Concentrations on the Functional Properties of Defatted Brebra (Millettia ferruginea) Seed Flour. Middle-East Journal of Scientific Research. 2013;(7):889–97.
4.
Antova T, Georgieva G, L. Comparative investigation of trade marks butter. Scientific Papers. 2008;(5):111–7.
5.
Aremu M, Olaofe O, Akintayo E, Adeyeye E. Foaming, water absorption, emulsification and gelation properties of kersting’s groundnut (Kerstingiella geocarpa) and bambara groundnut (Vigna subterranean) flours as influenced by neutral salts and their concentrations. Pakistan Journal of Nutrition. 2008;(1):194–201.

Citation

Copyright

Article metrics

Google scholar: See link

The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Most read articles

Indexed by