Sunflower protein concentrates and isolates prepared from oil cakes have high water solubility and antioxidant capacity

Increasing the applications of industrial by-products is of great interest. Therefore, in the present study, sunflower oil cake from a local oil manufacturing company was used to obtain soluble protein concentrates and isolates with different content of phenolic compounds. All the extraction procedu...

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Autores principales: Salgado, Pablo Rodrigo, Molina Ortiz, Sara E., Petruccelli, Silvana, Mauri, Adriana Noemí
Formato: Articulo
Lenguaje:Inglés
Publicado: 2011
Materias:
Química
Sunflower oil cake
Sunflower protein isolates
Phenolic compounds
Protein solubility
Antioxidant properties
Physicochemical properties
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/130946
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-130946
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Química
Sunflower oil cake
Sunflower protein isolates
Phenolic compounds
Protein solubility
Antioxidant properties
Physicochemical properties
spellingShingle Química
Sunflower oil cake
Sunflower protein isolates
Phenolic compounds
Protein solubility
Antioxidant properties
Physicochemical properties
Salgado, Pablo Rodrigo
Molina Ortiz, Sara E.
Petruccelli, Silvana
Mauri, Adriana Noemí
Sunflower protein concentrates and isolates prepared from oil cakes have high water solubility and antioxidant capacity
topic_facet Química
Sunflower oil cake
Sunflower protein isolates
Phenolic compounds
Protein solubility
Antioxidant properties
Physicochemical properties
description Increasing the applications of industrial by-products is of great interest. Therefore, in the present study, sunflower oil cake from a local oil manufacturing company was used to obtain soluble protein concentrates and isolates with different content of phenolic compounds. All the extraction procedures evaluated resulted in concentrates and isolates with water solubility higher than 75% but with different chemical composition, color and physicochemical properties (i.e. surface hydrophobicity, thermal stability, and polypeptide composition). Since no extraction process led to a complete extraction of phenolic compounds, all the products exhibited antioxidant activity, which depended on the concentration of such compounds. Phenolic compounds give a dark color to sunflower protein concentrates and isolates; nevertheless their final color tone was more dependent on the conditions used in the preparation process than on the amount of phenolic compounds in the product. The results demonstrate the value of sunflower industrial oil cake as a source of proteins with high water solubility, good physicochemical properties and antioxidant activity.
format Articulo
Articulo
author Salgado, Pablo Rodrigo
Molina Ortiz, Sara E.
Petruccelli, Silvana
Mauri, Adriana Noemí
author_facet Salgado, Pablo Rodrigo
Molina Ortiz, Sara E.
Petruccelli, Silvana
Mauri, Adriana Noemí
author_sort Salgado, Pablo Rodrigo
title Sunflower protein concentrates and isolates prepared from oil cakes have high water solubility and antioxidant capacity
title_short Sunflower protein concentrates and isolates prepared from oil cakes have high water solubility and antioxidant capacity
title_full Sunflower protein concentrates and isolates prepared from oil cakes have high water solubility and antioxidant capacity
title_fullStr Sunflower protein concentrates and isolates prepared from oil cakes have high water solubility and antioxidant capacity
title_full_unstemmed Sunflower protein concentrates and isolates prepared from oil cakes have high water solubility and antioxidant capacity
title_sort sunflower protein concentrates and isolates prepared from oil cakes have high water solubility and antioxidant capacity
publishDate 2011
url http://sedici.unlp.edu.ar/handle/10915/130946
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