CIDCA   05380
CENTRO DE INVESTIGACION Y DESARROLLO EN CRIOTECNOLOGIA DE ALIMENTOS
Unidad Ejecutora - UE
artículos
Título:
Functional food ingredients based on sunflower (Helianthus annuus L.) protein isolates naturally enriched with antioxidant phenolic compounds
Autor/es:
PABLO SALGADO; SARA MOLINA ORTIZ; SILVANA PETRUCCELLI; ADRIANA MAURI
Revista:
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS)
Editorial:
SPRINGER
Referencias:
Año: 2012 vol. 899 p. 825 - 836
ISSN:
0003-021X
Resumen:
The functional properties of three sunflower protein isolates having different content of phenolic compounds (mainly chlorogenic and caffeic acid) and obtained from the residual product of the oil industry, were evaluated. Regarding the properties that depend on protein-water interaction, the sunflower protein isolates exhibited a high water solubility and moderate water-imbibing and -holding capacity. Foams and emulsions of different stability at different pH and ionic strength could be obtained from these isolates, as well as self-supporting gels produced by thermal induction. The presence of phenolic compounds not only conferred antioxidant activity and changed the color of the protein products, but also reduced the water imbibing capacity of the isolates, the stability of the emulsions obtained, and the hardness of protein gels. In contrast, it did not modify their water holding capacity, their water solubility or their foaming properties. These results suggest that these products may be used as functional ingredients in the food industry.