Functional properties of sunflower seed meal obtained by ethanol extraction

The objective of this work was to determine the functional properties of sunflower seed meal var. Anhandy obtained through ethanol intermittent oil extraction in four concentrations (99 degrees GL, 96 degrees GL, 93 degrees GL and 90 degrees GL). Meal nitrogen solubility and dispersibility, and oil absorption capacities were evaluated. The highest protein solubility (70%) was obtained in 93 degrees GL extraction meal. 99 degrees GL and 90 degrees GL extracted meals showed the best water absorption performances (11.4 ml H2O/g protein), while 96 degrees GL meal was the best in oil absorption (7.3 ml free oil absorbed/g protein). The highest nitrogen dispersibility was found in 96 degrees GL and 99 degrees GL meals (1.6% dispersed nitrogen or ca. 27% yield). Nitrogen solubility essays in salt solutions indicated that pH 11 was the best; however, the yield was even lower than in aqueous solutions. Meals obtained with more concentrated ethanol-water solutions were indicated for further processing to concentrates and isolates.