Multi-objective optimization of solid/liquid extraction of total sunflower proteins from cold press meal. (1st July 2020)

• Record Type: Journal Article
• Authors: Albe Slabi, Sara; Mathe, Christelle; Basselin, Mélody; Framboisier, Xavier; Ndiaye, Mbalo; Galet, Olivier; Kapel, Romain
• Is Part Of: Food chemistry. Volume 317(2020)
• Publication Date: 2020-07-01
• Subjects: Sunflower protein -- Chlorogenic acid -- Phenol-protein interaction -- Solid/liquid extraction -- Response surface methodology -- Multi-objective optimization; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.126423
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: pH and NaCl increase helianthinin and consequently total protein extractability. Extraction yield of albumins is mainly NaCl-dependent. Stronger phenol bonding to albumins than helianthinin is observed. 3-CQA and 4-CQA seem to be principally involved in bonding to protein. Albumin rich protein isolate showed interesting functional properties. Abstract: The impact of pH (6–9) and NaCl concentration (0–0.5 mol.L −1 ) on sunflower protein extraction was studied through design of experiments. The considered criteria were protein extraction yield (total proteins, helianthinin and albumins), chlorogenic acids covalently bound to proteins, and free chlorogenic acid concentration in the aqueous extract. Statistical analysis showed that the obtained by design of experiments the polynomial models of each extraction criteria were reliable for predicting the responses. They were employed in an original multi-objective optimization methodology. The optimal conditions revealed to be pH 7.3/0.3 mol.L −1 NaCl yielded 46.83% and 59.16% of total protein and albumin extraction yield, 1.730 and 1.998 mg.g −1 of chlorogenic acids covalently bound to helianthinin and albumins in aqueous extract, respectively. The sunflower protein isolate obtained after extraction in this condition had good solubility (40–80% at pH 5–8), functional properties (foaming and emulsifying) and a satisfying color.