Formation and Stability of Foams Made with Sunflower (Helianthus annuus) Proteins

S. Gonzalez-Perez, J.M. Vereijken, G.A. van Koningsveld, H. Gruppen, A.G.J. Voragen

Research output: Contribution to journalArticleAcademicpeer-review

20 Citations (Scopus)

Abstract

Foam properties of a sunflower isolate (SI), as well as those of helianthinin and sunflower albumins (SFAs), were studied at various pH values and ionic strengths and after heat treatment. Less foam could be formed from helianthinin than from SFAs, but foam prepared with helianthinin was more stable against Ostwald ripening and drainage than foam prepared with SFAs. Foams made with SFAs suffered from extensive coalescence. The formation and stability of foams made from reconstituted mixtures of both proteins and from SI showed the deteriorating effect of SFAs on foam stability. Foam stability against Ostwald ripening increased after acid and heat treatment of helianthinin. Partial unfolding of sunflower proteins, resulting in increased structural flexibility, improved protein performance at the air/water interface. Furthermore, it was observed that the protein available is used inefficiently and that typically only ~20% of the protein present is incorporated in the foam.
Original languageEnglish
Pages (from-to)6469-6476
JournalJournal of Agricultural and Food Chemistry
Volume53
Issue number16
DOIs
Publication statusPublished - 2005

Keywords

  • seed storage proteins
  • functional-properties
  • defatted sunflower
  • oilseed proteins
  • chlorogenic acid
  • soy glycinin
  • albumin
  • meal
  • isolate
  • whey

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