ISSN:
1573-9104
Keywords:
sunflower
;
protein isolate
;
protein content
;
yield
;
processing
Source:
Springer Online Journal Archives 1860-2000
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Notes:
Abstract At a pilot-plant scale, various patented processes for preparation of sunflower isolates were examined. The objectives of these processes are to improve the quality of the isolates (particularly their protein content), to reduce their content of glucidic substances (which obstruct spinning) and to improve their color. A correlation exists between these parameters and isolate yields. Our results, obtained with industrial meals, should be largely improved with respect to yield and color with meals obtained from dehulled kernels which have not been subjected to as much heat-treatment as the industrial meals.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF01091312
