Conventional alkaline extraction from sunflower oil cakes leads to dark colored protein isolates caused by oxidation of inherent phenolic compounds.Therefore, the extraction at acidic conditions was investigated with the aim of the simultaneous isolation of sunflower proteins and phenolic compounds by subsequent adsorption from the protein extracts. NaCl concentrations of up to 2 mol/L favored both the protein extraction at pH 6 and the subsequent precipitation while facilitating the adsorptive removal of co-extracted phenolic acids. Overall, light-colored protein isolates with good functional properties were obtained suitable for a broad range of food applications.
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Pickardt et al. (2011) studied this question.
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