Optimisation of mild-acidic protein extraction from defatted sunflower ( Helianthus annuus L.) meal

Abstract

For protein isolation from defatted sunflower meal, mild-acidic extraction was investigated to minimise concomitant oxidation and polymerisation of phenolic compounds and their irreversible binding to proteins. Because of the impaired solubility of sunflower proteins at low pH, the potential of sodium chloride (NaCl) to improve protein extractability was firstly screened for pH 2–11. Increasing NaCl concentrations of the aqueous solvent ( c NaCl) up to 2.8 mol/L enhanced the relative protein yield to almost 80% at ambient temperature and pH 5.6–7.4. As to improved protein recovery at minimal interactions with phenolic acids, the concerted effects of pH (3.2–7.4), c NaCl (1–3 mol/L), temperature ( T, 15–45 °C), and meal-to-solvent ratio ( MSR, 0.03 and 0.05 g/mL) on the protein concentration of the extract ( c P E) and the relative protein yield ( RPY) were examined, using response surface methodology (RSM). Aside from the prevailing influence of pH value and salt concentration, elevated temperature slightly enhanced protein extraction, whereas MSR mainly influenced c PE, but hardly RPY. Calculated models proved suitable for the evaluation of extraction processes and the prediction of optimum conditions in terms of high protein yields at the lowest pH possible. Extraction at pH ∼6.0 was shown to be an appropriate compromise yielding 76–83% of the meal protein, depending on the constraints given. With elevated NaCl concentrations compensating for unfavourable pH conditions, mild-acidic extraction was found to be suitable for the recovery of high-quality sunflower protein in terms of light-coloured protein isolates.