Sunflower Protein Functionalization and Applications

Sunflower proteins, recovered from oilseed press‐cake and seed kernels, are emerging as versatile, plant‐based ingredients in food systems. Through functionalization techniques—controlled enzymatic hydrolysis, targeted fermentation, pH‐mediated structural realignment and phenolic compound binding—researchers have tailored solubility, gelation, emulsifying performance and sensory profiles. Hydrolysates exhibit superior solubility and stable foaming and emulsification, while fermentation diminishes anti‐nutritional factors and promotes fibrillar networks crucial for meat‐analogue textures. Covalent and non‐covalent interactions with chlorogenic acid further modulate gel strength and colour, underpinning design of structured foods. These strategies have been applied to develop high‐moisture extruded meat substitutes, protein‐fortified beverages and stable emulsion systems, illustrating the capacity to valorise sunflower by‐products. Such advancements support sustainable protein diversification, promote circular resource use and address growing demands in global food and nutrition security.

Research from Nature Portfolio

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Research from all publishers

Recent studies have demonstrated that fermentation of sunflower protein concentrate followed by neutral pH realignment enhances fibrillar structure formation and reduces bitterness and astringency in high‐moisture extruded meat analogues, yielding improved texture and sensory acceptance. In the realm of sports nutrition, press‐cake‐derived proteins dispersed in alkaline aqueous media with polysaccharide stabilisers exhibit favourable rheological behaviour, physical stability at refrigeration temperatures and reduced off‐odours compared with common whey and pea counterparts, highlighting their suitability for protein‐enriched beverages. Investigations into covalent and non‐covalent binding of chlorogenic acid to sunflower proteins have revealed that both interaction modes boost solubility and permit gel formation, although covalent complexes at high phenolic ratios induce green coloration, guiding optimisation of phenolic‐protein ratios for targeted gel‐based applications.

Sunflower Protein Functionalization and Applications publication trend

The graph below shows the total number of articles in sunflower protein functionalization and applications across all publications each year (not limited to Nature Index journals).

Technical terms

Functionalization: Modification of proteins to alter their structural or chemical properties and thereby change their functional behaviour in food systems.

Sunflower press cake: Residual solid material remaining after oil extraction from sunflower seeds, rich in proteins and fibres.

Enzymatic hydrolysis: Cleavage of protein chains into peptides and amino acids using specific enzymes to improve solubility and functional performance.

Fibrillar structure: Fibre‐like assemblies of proteins that contribute to texture and mouthfeel in structured food products.

Covalent interaction: Stable chemical bonding between protein molecules and phenolic compounds, often affecting colour and gel strength.

Non‐covalent interaction: Reversible association between proteins and other molecules through hydrogen bonding, ionic forces or hydrophobic effects.

Emulsification: Stabilisation of oil‐water mixtures by proteins that arrange at interfaces to prevent droplet coalescence.

References

1. Technological and sensory properties of plant-based meat analogues containing fermented sunflower protein concentrate. Future Foods (2023).
2. Investigating the suitability of sunflower press-cake proteins in formulated sports beverages. Food & Function (2025).
3. Covalent and non-covalent modification of sunflower protein with chlorogenic acid: Identifying the critical ratios that affect techno-functionality. Food Hydrocolloids (2022).
4. A Rational Approach for the Production of Highly Soluble and Functional Sunflower Protein Hydrolysates. Foods (2021).