Evaluation of thermal stability of confectionary sunflower protein isolate and its effect on nanoparticulation and particle size of the produced nanoparticles

Laleh Mehryar; Mohsen Esmaiili; Fariba Zeynali; Rohollah Sadeghi; Mehdi Imani

doi:10.1007/s10068-017-0101-7

Evaluation of thermal stability of confectionary sunflower protein isolate and its effect on nanoparticulation and particle size of the produced nanoparticles

Food Sci Biotechnol. 2017 Jun 29;26(3):653-662. doi: 10.1007/s10068-017-0101-7. eCollection 2017.

Authors

Laleh Mehryar¹, Mohsen Esmaiili², Fariba Zeynali¹, Rohollah Sadeghi³, Mehdi Imani⁴

Affiliations

¹ 1Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran.
² 2Food Science & Technology Department, Faculty of Agriculture, Urmia University, Urmia, P.O.Box: 165, 57159-44931 Iran.
³ Department of Food Science and Technology, Faculty of Agriculture, Islamic Azad University, Kermanshah Branch, Kermanshah, Iran.
⁴ 4Department of Basic Sciences, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran.

Abstract

In this study, the effect of different defatting conditions on heat stability of confectionary sunflower protein isolate (SnPI) and the particle size of the produced nanoparticles was investigated. The evaluated factors included temperatures of defatting (40, 50, and 60 °C), time of defatting (2, 6, and 10 h), and the amount of activated carbon (0, 25, and 50% of sample weight). The results of the central composite design showed a significant effect (P < 0.05) among the studied factors, where denaturation temperature and particle size of SnPI nanoparticles were found to be in the ranges of 75.05-89.12 °C and 268-1594 nm, respectively. Moreover, the interaction of activated carbon with temperature and time of defatting proved to be influential factors for the heat stability of confectionary SnPI.

Keywords: DSC; Defatting; Heat stability; Nanoparticle; Sunflower protein isolate.