Sunflower protein isolates-composition, extraction and functional properties.

The demand of proteins from both plant and animal origin is growing throughout the world. But the proteins obtained from animals have an environmental effect and are expensive in market. Sunflower seeds are particularly intriguing among plant proteins since they are widely available have high protein content, nutritive value and functionalities. The quantity of anti-nutritional components in sunflower has been shown very low as compared to other plant sources. The governing factor which decides the applicability of sunflower proteins is its functional properties despite the absence of anti-nutritional compounds. The emulsification properties are comparable to soy protein isolates which increases the use of sunflower protein. However, foaming and gelling properties are not promising. But these properties can be improved by modification of proteins and eventually can be used for specific applications.