Studies on Extraction of Protein Isolates from Turkish sunflowerseed and Cottonseed Extraction Cakes and on their Functional Properties

In this study trials have been made to produce protein isolates from sunflowerseed and cottonseed cakes which are two of the three major edible oil sources of Turkey, besides olive. Our experiments yielded the best solvent systems for extraction, the optimum H values for protein precipitation for each seed cake. Using these optimum parameters, we could succeed in extracting about 55% of the proteins contained in the cakes, and preparing isolates which contained more than 90% protein. The functional properties of the obtained isolates, such as protein dispersibility index, water and oil adsorption capacities and emulsion activity were determined. the amino acid compositions of the oilseed cakes as well as of the respective protein isolates were also determined and compared to the FAO protein reference model.