Optimization of sunflower albumin extraction from oleaginous meal and characterization of their structure and properties

Abstract This article proposes an alternative extraction strategy for the valorization of the sunflower meal leading to the production of an albumin isolate for human nutrition and a valuable residual meal for feed application. For this purpose, a response surface methodology was employed to study the effect of pH (3–6) and NaCl (0–0.5 mol.L−1) on albumin extraction (yield, content, and phenolic contamination). Total phytate and nitrogen content in residual meal were also considered. As a result, the significant influence (p-value 70%), whereas extract was enriched in sunflower albumin fraction (>90% of total proteins) and phenolic contamination of albumins was considerably reduced ( 40% on dry matter basis). Further purification of sunflower albumins yielded a white color product characterized by excellent solubility (approximately 100% at pH 2–11), stable conformation of structure against pH and temperature, and beneficial functional properties (foaming and emulsifying).