Aqueous processing of sunflower kernels with enzymatic technology

An enzymatic treatment with cell-wall-degrading activities was carried out during the aqueous processing of sunflower kernels into oil and protein. The oil extraction yield was improved up to 30% of the total oil, and a meal of light colour and free from antinutritional compounds was obtained. More than 87% of phenolic compounds, as chlorogenic acid, were successfully removed during aqueous processing. When specific phenolics removal was incorporated in the aqueous extraction process, the in vitro protein digestibility increased up to 7·5% over that of the standard process.