Sunflower

Sunflower

Chemistry, Production, Processing, and Utilization
2015, Pages 331-393
Sunflower

12 - Sunflower Proteins

https://doi.org/10.1016/B978-1-893997-94-3.50018-0Get rights and content

Publisher Summary

Sunflower seeds are mainly used for their oil, but as with other oilseeds, the meal left behind after oil extraction is a valuable product because of its high protein content. Sunflower seeds are attractive due to their high protein content and extensive availability. Compared to other vegetable protein sources, sunflower seeds contain low or no anti-nutritional factors and, except for lysine present at low concentration, their amino acid composition conforms to the Food and Agriculture Organization outline of human requirements. Sunflower protein consists largely of albumins and globulins and, consequently, has a high intrinsic solubility. Nowadays, the main market outlet for sunflower protein relies on animal feed. This chapter discusses sunflower proteins, principally seed proteins, including composition, structure, stability, and biochemical and molecular characterization.

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    The isolated proteins were analyzed with SDS-PAGE (Fig. 2a), which displayed the characteristic bands of the sunflower and peanut globulins. Under reducing conditions, polypeptides making up the subunits of 11S sunflower and peanut proteins were clearly observed on the SDS-PAGE gel, with acidic and basic polypeptides having MWs between 25 and 40 kDa and 20 kDa, respectively [30–33]. The 65 kDa band in Lane 2r corresponds to the 7S globulin trimeric subunit of peanut proteins.

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