Functionality of the 2S Albumin Seed Storage Proteins from Sunflower (Helianthus annuus L.)

The emulsifying and foaming properties of the 2S albumins of four cultivars of sunflower were studied. Kinetics of flocculation creaming, resistance to coalescence, foam formation, and stability were determined. Results obtained indicated a cultivar dependence on emulsion stability. The proteins ass...

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Veröffentlicht in:	Journal of agricultural and food chemistry 1996, Vol.44 (5), p.1184-1189
Hauptverfasser:	Guéguen, Jacques, Popineau, Yves, Anisimova, Irina N, Fido, Roger J, Shewry, Peter R, Tatham, Arthur S
Format:	Artikel
Sprache:	eng
Schlagworte:	Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts Biological and medical sciences Food engineering Food industries Fundamental and applied biological sciences. Psychology Life Sciences
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Zusammenfassung:	The emulsifying and foaming properties of the 2S albumins of four cultivars of sunflower were studied. Kinetics of flocculation creaming, resistance to coalescence, foam formation, and stability were determined. Results obtained indicated a cultivar dependence on emulsion stability. The proteins associated with emulsion stability were the most hydrophobic, as determined by RP-HPLC, and correspond to a group of methionine-rich 2S albumins previously characterized. Conversely to 2S albumins from other species, those from sunflower produced foams with little or no stability. Keywords: Sunflower; 2S albumin
ISSN:	0021-8561 1520-5118
DOI:	10.1021/jf950683f