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Sunflower seed total proteins: effect of dry and wet heating.

Venkatesh, A. and Prakash, V. (1993) Sunflower seed total proteins: effect of dry and wet heating. Journal of Agricultural and Food Chemistry, 41 (10). 1577-1582, 35 ref..

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Proteins in sunflower seeds which had been heat treated showed changes in physicochemical properties. [Heat treatment involved either dry heating to 100 and 150C, holding for 5 min and air cooling or autoclaving at 1 and 2 kg/cm3 at 121 and 135C, respectively for 30 min.] Changes in the UV absorption spectrum were observed, specifically at 324 nm, due to bound chlorogenic acid. Wet heating under steam pressure at 2 kg/cm2 caused protein aggregation, as shown by PAGE. Sedimentation velocity experiments showed that dry heating at 150C and wet heating at 2 kg/cm2 increased low mol. wt. components (2S) and decreased % of high mol. wt. proteins (11S). Gel filtration profiles of proteins from seeds treated at high temp. (autoclaving at 2 kg/cm2 and dry roasting at 150C) also showed an increase in the % of low mol. wt. proteins. Heat-treated total proteins were less susceptible to proteolysis by trypsin and chymotrypsin.

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats > Sunflower Seed
600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
600 Technology > 05 Chemical engineering > 02 Drying, Dehydration
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Jun 2009 05:33
Last Modified: 28 Dec 2011 09:53
URI: http://ir.cftri.com/id/eprint/6369

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