Process for producing protein preparations from sunflower seeds and protein preparations produced threfrom

Abstract

In a process for producing protein preparations from sunflower seeds a protein-containing flour made of dehulled and deoiled sunflower seeds preferably having a protein solubility in water at pH 6 of >15% by mass and/or at pH 7 of >25% by mass relative to the protein content in the flour is subjected to at least one extraction step with water at a pH of more than 4 and less than 9 to obtain a liquid phase as an extract and a solids-rich phase as a raffinate. Before and/or during the extraction step the oxygen concentration in the water is reduced to a value<7 mg/l and/or an oxidation activity is reduced by addition of antioxidant components to the water. After separation of the extract and the raffinate the extract is concentrated and/or dried to obtain a protein preparation having a high protein content. The process makes it possible to obtain qualitatively high-grade and sensorily appealing light-coloured protein preparations having a protein content greater than 75% by mass.

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