Functional properties of sunflower protein concentrate extruded at 135, 143 and 151°C with 20 and 24% moisture (dry basis) were evaluated. Extrusion resulted in increasing protein solubility in water, fat and water absorption, emulsifying activity and capacity, emulsion stability and foaming capacity but, foam stability did not change. Protein solubility of extruded and non extruded protein concentrate, as a function of pH, were lower in the interval of 4.0 to 6.0, with a solubility increase above pH 7,0 for the non extruded concentrate.
proteína; girassol; extrusão; propriedades funcionais
