Color and structural modifications of alkaline extracted sunflower protein concentrates and isolates using L-cysteine and glutathione

Alkaline sunflower protein extraction can be performed along with de-phenolization of seed proteins if greening is unwanted. This promoted at alkaline pH when chlorogenic acid (CGA) oxidizes and reacts amino acids such as lysine. Thiol-containing dough conditioners: L-cysteine hydrochloride glutathione (GSH) were investigated an alternative de-greening strategy to acidification de-phenolization. Greening browning inhibition thiols (GSH Cysteine) modeled by a combination additive interaction effects (7.0 11.0) thiol concentration (0.00 5.60 mM) randomly assigned Response Surface Methodology (RSM). The powders the highest controls (pH 8.9–9.3 no added thiols) 10.41 0.82 mM thiols. From RSM, maximum was achieved 8.71 4.23 cysteine, 8.51 3.78 GSH. However, cysteine caused more than Furthermore, fluorescence spectroscopy showed that had protective effect against unfolding, whereas GSH quenched in concentration-dependent manner. Overall, extracted adding or glutathione, but differed their contribution unfolding effect.