Sunflower protein can be extracted at alkaline pH with sulfites or organic solvent de-phenolization of sunflower seed meals if greening is unwanted. This greening is promoted at alkaline pH when chlorogenic acid (CGA) oxidizes and reacts with free amine groups from amino acids, such as lysine. Thiol-containing dough conditioners: L-cysteine hydrochloride and reduced glutathione (GSH) were investigated as an alternative de-greening strategy to de-phenolization. Varying pH from 7 to 11 and concentration of 0.82 to 5.6 mM were randomly assigned by Response Surface Methodology (RSM) to evaluate the combined and additive greening inhibition effect of thiol and extraction pH. The powders with the highest greening were control (pH 8.93-9.3 and no added thiols) and pH 10.41 with 0.82 mM with thiols added. The powders with cysteine however had more browning than GSH. From RSM, the maximum greening inhibition was achieved with pH 8.71 and 4.23 mM cysteine and pH 8.51 and 3.78 mM GSH. Furthermore, fluorescence spectroscopy revealed that cysteine had a protective effect against alkaline denaturation, whereas GSH quenched fluorescence. Overall, the incorporation of thiol ingredients can be an alternative de-greening strategy for sunflower protein. These results could lead to extensive use of sunflower protein applications in non-allergenic and non-GMO plant-based meat alternatives or bakery products where greening is unwanted.
","abstract_html":"<p>Sunflower protein can be extracted at alkaline pH with sulfites or organic solvent de-phenolization of sunflower seed meals if greening is unwanted. This greening is promoted at alkaline pH when chlorogenic acid (CGA) oxidizes and reacts with free amine groups from amino acids, such as lysine. Thiol-containing dough conditioners: L-cysteine hydrochloride and reduced glutathione (GSH) were investigated as an alternative de-greening strategy to de-phenolization. Varying pH from 7 to 11 and concentration of 0.82 to 5.6 mM were randomly assigned by Response Surface Methodology (RSM) to evaluate the combined and additive greening inhibition effect of thiol and extraction pH. The powders with the highest greening were control (pH 8.93-9.3 and no added thiols) and pH 10.41 with 0.82 mM with thiols added. The powders with cysteine however had more browning than GSH. From RSM, the maximum greening inhibition was achieved with pH 8.71 and 4.23 mM cysteine and pH 8.51 and 3.78 mM GSH. Furthermore, fluorescence spectroscopy revealed that cysteine had a protective effect against alkaline denaturation, whereas GSH quenched fluorescence. Overall, the incorporation of thiol ingredients can be an alternative de-greening strategy for sunflower protein. These results could lead to extensive use of sunflower protein applications in non-allergenic and non-GMO plant-based meat alternatives or bakery products where greening is unwanted.</p>","abstract_has_math":false,"creators":["Ishii, Akira"],"institution":null,"degree_name":"Master of Science (MS)","degree_level":"Thesis","degree_discipline":"Food Science","degree_department":null,"school":null,"contributors":["Dr. Lilian Were","Dr. Anuradha Prakash","Dr. Aftab Ahmed","Gemma Velayos"],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2021,"date_issued":"2021-05-01T07:00:00Z","date_published":"2021-05-01T07:00:00Z","updated_at":"2026-07-24T01:38:16Z","subjects":["alkaline extraction","chlorogenic acid","sunflower protein","Food Chemistry","Food Processing"],"languages":[],"rights":[],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"https://digitalcommons.chapman.edu/food_science_theses/19","outbound_label":"Repository record","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Dr. Lilian Were","Dr. Anuradha Prakash","Dr. Aftab Ahmed","Gemma Velayos"]},{"key":"dc:creator","label":"Author","values":["Ishii, Akira"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.available","label":"Dc Date Available","values":["2022-02-26T08:00:00Z"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Food Science"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Thesis"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science (MS)"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["alkaline extraction","chlorogenic acid","sunflower protein","Food Chemistry","Food Processing"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["https://digitalcommons.chapman.edu/food_science_theses/19"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["Sunflower protein can be extracted at alkaline pH with sulfites or organic solvent de-phenolization of sunflower seed meals if greening is unwanted. This greening is promoted at alkaline pH when chlorogenic acid (CGA) oxidizes and reacts with free amine groups from amino acids, such as lysine. Thiol-containing dough conditioners: L-cysteine hydrochloride and reduced glutathione (GSH) were investigated as an alternative de-greening strategy to de-phenolization. Varying pH from 7 to 11 and concentration of 0.82 to 5.6 mM were randomly assigned by Response Surface Methodology (RSM) to evaluate the combined and additive greening inhibition effect of thiol and extraction pH. The powders with the highest greening were control (pH 8.93-9.3 and no added thiols) and pH 10.41 with 0.82 mM with thiols added. The powders with cysteine however had more browning than GSH. From RSM, the maximum greening inhibition was achieved with pH 8.71 and 4.23 mM cysteine and pH 8.51 and 3.78 mM GSH. Furthermore, fluorescence spectroscopy revealed that cysteine had a protective effect against alkaline denaturation, whereas GSH quenched fluorescence. Overall, the incorporation of thiol ingredients can be an alternative de-greening strategy for sunflower protein. These results could lead to extensive use of sunflower protein applications in non-allergenic and non-GMO plant-based meat alternatives or bakery products where greening is unwanted.
"]},{"key":"dc:source","label":"Dc Source","values":["Ishii, A.K. (2021). Color and structural modifications of alkaline extracted sunflower protein concentrates and isolates using L-cysteine and glutathione. Master's thesis, Chapman University. https://doi.org/10.36837/chapman.000228"]},{"key":"dc:title","label":"Title","values":["Color and Structural Modifications of Alkaline Extracted Sunflower Protein Concentrates and Isolates Using L-Cysteine and Glutathione"]}]}],"canonical_facts":{"dc:contributor":["Dr. Lilian Were","Dr. Anuradha Prakash","Dr. Aftab Ahmed","Gemma Velayos"],"dc:creator":["Ishii, Akira"],"dc:date.available":["2022-02-26T08:00:00Z"],"dc:description.abstract":["Sunflower protein can be extracted at alkaline pH with sulfites or organic solvent de-phenolization of sunflower seed meals if greening is unwanted. This greening is promoted at alkaline pH when chlorogenic acid (CGA) oxidizes and reacts with free amine groups from amino acids, such as lysine. Thiol-containing dough conditioners: L-cysteine hydrochloride and reduced glutathione (GSH) were investigated as an alternative de-greening strategy to de-phenolization. Varying pH from 7 to 11 and concentration of 0.82 to 5.6 mM were randomly assigned by Response Surface Methodology (RSM) to evaluate the combined and additive greening inhibition effect of thiol and extraction pH. The powders with the highest greening were control (pH 8.93-9.3 and no added thiols) and pH 10.41 with 0.82 mM with thiols added. The powders with cysteine however had more browning than GSH. From RSM, the maximum greening inhibition was achieved with pH 8.71 and 4.23 mM cysteine and pH 8.51 and 3.78 mM GSH. Furthermore, fluorescence spectroscopy revealed that cysteine had a protective effect against alkaline denaturation, whereas GSH quenched fluorescence. Overall, the incorporation of thiol ingredients can be an alternative de-greening strategy for sunflower protein. These results could lead to extensive use of sunflower protein applications in non-allergenic and non-GMO plant-based meat alternatives or bakery products where greening is unwanted.
"],"dc:identifier":["https://digitalcommons.chapman.edu/food_science_theses/19"],"dc:source":["Ishii, A.K. (2021). Color and structural modifications of alkaline extracted sunflower protein concentrates and isolates using L-cysteine and glutathione. Master's thesis, Chapman University. https://doi.org/10.36837/chapman.000228"],"dc:subject":["alkaline extraction","chlorogenic acid","sunflower protein","Food Chemistry","Food Processing"],"dc:title":["Color and Structural Modifications of Alkaline Extracted Sunflower Protein Concentrates and Isolates Using L-Cysteine and Glutathione"],"thesis:degree_discipline":["Food Science"],"thesis:degree_level":["Thesis"],"thesis:degree_name":["Master of Science (MS)"]},"updated_at":"2026-07-24T01:38:16Z"}