## Abstract Functional properties — as solubility, water and oil adsorption, emulsifying capacity, emulsion activity and stability — of protein isolates from faba beans, soybeans and sunflower seed depending on the isolation process were determined. Proteins isolated under mild conditions, it mean
Sunflower proteins: overview of their physicochemical, structural and functional properties
✍ Scribed by Sergio González-Pérez; Johan M Vereijken
- Publisher
- John Wiley and Sons
- Year
- 2007
- Tongue
- English
- Weight
- 264 KB
- Volume
- 87
- Category
- Article
- ISSN
- 0022-5142
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The reaction of raw globulin preparations from sunflower seed with a 10-30-fold excess of succinic anhydride results in a maximum blockage of 85-92 % of the protein amino groups. The water absorption of the protein increases 2-fold after a 26 % succinylation and nearly 6-fold after an exhaustive mo
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