Study of the physiochemical properties of sunflower protein isolate and sunflower flour under different conditions of extraction

Applying very high temperatures (up to 140oC) during the defatting process in food processing, causes sunflower proteins undergo heat denaturation, low solubility and undesirable changes in functional properties. In this research, the physicochemical properties of sunflower flour and sunflower protein isolate under normal conditions and by using of activated carbon were evaluated. The amount of moisture, protein, fat, ash, carbohydrates, total phenol content and antioxidant capacity, protein solubility in water, gel electrophoresis, denaturation temperature and color were evaluated. All the studied samples were significantly (P