Wanqing Jia , Ignatia Regina Sutanto , Mbalo Ndiaye , Julia K. Keppler , Atze Jan van der Goot
{"title":"Effect of aqueous ethanol washing on functional properties of sunflower materials for meat analogue application","authors":"Wanqing Jia , Ignatia Regina Sutanto , Mbalo Ndiaye , Julia K. Keppler , Atze Jan van der Goot","doi":"10.1016/j.foostr.2022.100274","DOIUrl":null,"url":null,"abstract":"<div><p>Sunflower kernel is rich in protein and is considered an alternative plant protein source for meat analogue application. The effect of process conditions used to make ingredients from sunflower kernel needs to be investigated on the functional and structuring properties. Pre-pressing and de-oiling with 96% ethanol were applied to obtain de-oiled sunflower kernel (DSK). Pressed sunflower kernel (PSK) was obtained by more intensive pressing only. Their concentrates were obtained by aqueous ethanol washing to study the effect of oil and phenol removal. DSK and its concentrate formed a fibrous product at 40 wt% by shearing and heating at 140 ℃ in a shear cell. The washed DSK led to stronger products upon shearing and heating. However, PSK, before and after washing only formed a crumble gel under the same conditions. The differences for the water holding capacity, nitrogen solubility index, and rheological properties were remarkably small between DSK and PSK, and the washed concentrates. The remaining oil in the sunflower material is crucial for the structuring potential, while the phenol content does not seem to have a relevant influence. The primary de-oiling process turned out to be a determining factor for further oil removal with aqueous ethanol washing.</p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":null,"pages":null},"PeriodicalIF":5.6000,"publicationDate":"2022-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2213329122000247/pdfft?md5=00e922fb1a4a72b4292031e31316a42d&pid=1-s2.0-S2213329122000247-main.pdf","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Structure-Netherlands","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2213329122000247","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Sunflower kernel is rich in protein and is considered an alternative plant protein source for meat analogue application. The effect of process conditions used to make ingredients from sunflower kernel needs to be investigated on the functional and structuring properties. Pre-pressing and de-oiling with 96% ethanol were applied to obtain de-oiled sunflower kernel (DSK). Pressed sunflower kernel (PSK) was obtained by more intensive pressing only. Their concentrates were obtained by aqueous ethanol washing to study the effect of oil and phenol removal. DSK and its concentrate formed a fibrous product at 40 wt% by shearing and heating at 140 ℃ in a shear cell. The washed DSK led to stronger products upon shearing and heating. However, PSK, before and after washing only formed a crumble gel under the same conditions. The differences for the water holding capacity, nitrogen solubility index, and rheological properties were remarkably small between DSK and PSK, and the washed concentrates. The remaining oil in the sunflower material is crucial for the structuring potential, while the phenol content does not seem to have a relevant influence. The primary de-oiling process turned out to be a determining factor for further oil removal with aqueous ethanol washing.
期刊介绍:
Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. The focus of this journal is on food structure in the context of its relationship with molecular composition, processing and macroscopic properties (e.g., shelf stability, sensory properties, etc.). Manuscripts that only report qualitative findings and micrographs and that lack sound hypothesis-driven, quantitative structure-function research are not accepted. Significance of the research findings for the food science community and/or industry must also be highlighted.