Abstract
AbstractDefatted safflower seed flour was deliganded by repeated extraction with 750 ml litre−1 ethanol. This reduced the colour/ligand concentration to less than 1% of the original concentration. As a result of this the protein concentration increased from 585 to 686 g kg−1 after deliganding. The proteins from the deliganded flour comprised four protein fractions, as observed from the gel filtration profile and sedimentation velocity pattern. However, the polyacrylamide gel electrophoretic pattern indicated six protein bands. Functional properties such as bulk density and water absorption capacity increased after deliganding. The fat absorption, emulsification and foaming properties showed a decreasing trend as a result of deliganding.
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