Factors involved in the preparation of sunflower milk

Homogenisation of sunflower seed in water gave oil and protein dispersibilities of about 50% and produced emulsions which creamed readily (stability rating of less than 10%). Mild papain proteolysis (0.05% w/v for 30min at 30°C) of the homogenates increased these dispersibilities to 70 and 85%, respectively, the stability rating to almost 90% and improved the heat stability of the emulsions. These changes were accompanied by a decrease in the molecular weights of the sunflower proteins (monitored by sodium dodecyl sulphate‐polyacrylamide gel electrophoresis) and an increase in the albumin:globulin ratio. Extended proteolysis reduced protein functionality in these emulsions. Papain treated sunflower meal homogenised with oil gave similar results. Mixed emulsions derived from sunflower seed mixed with a smaller proportion of soya or groundnut had improved emulsion stabilities. Bland, off‐white, stable sunflower milks can be prepared by a combination of proteolysis and admixture with other vegetable proteins. These have similar emulsion stabilities to that of soymilk.