Figure 1.
Solubility of sunflower protein isolate (SPI, 5 g L−1) as a function of pH ranging from 2.0 to 9.0 at 20 °C measured by the Kjeldahl method (a) and the techno-functional properties: emulsifying capacities (b), emulsifying stabilities (c), foaming capacities (d) and foaming stabilities (e) compared to a commercial pea isolate (Pea) and a hydrolysate of soy (Soy). Values are means (n = 3) and the error bars are the standard deviations. Samples with a common letter are not different (p > 0.05).