Preparation and application of vegetable proteins, especially proteins from sunflower seed, for human consumption. An approach

Publisher Website
Google Scholar
Abstract
About 80 % of the world protein production are of vegetable origin. More than half the vegetable protein is fed to animals, whereas merely 10 kg protein per capita are obtained from meat, milk and eggs per year. Therefore, and because of rising prices for raw materials and energy the production and the firsthand utilisation of proteinacous plants for foodstuffs are a worldwide problem. As future source of protein for human nutrition sunflower seed and oil extraction residues from sunflower seed, respectively, are of great significance. Sunflower seed does not contain anti-nutritive and toxical compounds. After crossing of species having a high oil content, the today cultivated sunflower hybrids bring seeds containing 17-22% crude protein and 30-52% oil. The cultivation also has led to a considerable reduction of the hull content. In processing of sunflower proteins colour problems occur resulting from finely ground particles of dark hulls and from polyphenolic acids which are easily Oxidized and converted into brown polymerics. Essential components of the sunflower protein production are, therefore, the at least 98 % dehulling before processing as well as the separation of polyphenolic acids and/or the prevention of their oxidation. In principle, the variation and combination of technological steps in pre-treating and defatting of sunflower seed, in extracting, precipitating, washing and drying of proteins, the chemical modification of proteins obtained, the interaction with neutral salts or complexing agents, and the admixture of lysine or proteins of high lysine content allow to adapt sunflower proteins to each type of application.