What question did this study set out to answer?

The aim is to assess the protein coprecipitation of sunflower and canola meals and evaluate the resulting properties.

March 25, 2026Sustainable Food Technology0 citationsOpen Access

Valorization of sunflower (Helianthus annuus L.) and canola (Brassica napus L.) meals through protein coprecipitation: Physicochemical, functional, and structural characterization

NJNitzia Thalia Flores Jimenez JUJ. A. Ulloa JUJudith Esmeralda Urías-SilvasSecretaría de Salud de Jalisco

Key Points

The aim is to assess the protein coprecipitation of sunflower and canola meals and evaluate the resulting properties.
Preparation of canola-sunflower protein coprecipitates with varying flour ratios
Analysis of physicochemical properties
Evaluation of functional and structural characteristics
Crude protein content of CSPoCos ranged from 88.19% to higher percentages
Altered functional properties based on flour ratios
Significant variations in structural characteristics observed

Abstract

Canola-sunflower protein coprecipitates (CSPoCos) were prepared with different flour ratios, and their physicochemical, functional, and structural properties were analyzed. The crude protein content of the CSPoCos ranged from 88.19% to...

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