Views: 0 Author: Site Editor Publish Time: 2024-01-11 Origin: Site
Sunflower seed production is the second largest of the world's major vegetable oil resources. China is also relatively rich in sunflower seed production, and the northeast is the main sunflower seed-producing area in China. Sunflower meal after oil production is a very good resource for feed and edible protein. Foreign countries have made great progress in the application of sunflower seed protein in foodstuffs in recent years, due to improved oil processing technology and research to improve the quality of oilseed meal and protein.
Here is the content list:
l Basic introduction
l Product characteristics
l Comparison of properties
l Nutritional value
Sunflower meal protein has a high content (40 to 60%) and does not have the toxic components typical of other vegetable oilseeds, making it a very desirable vegetable protein resource. However, sunflower seed protein is limited in food applications due to the presence of objectionable chromogenic phenols in sunflower seeds. Foreign research into the use of sunflower seed protein has been limited to laboratory studies, but production trials have not yet been carried out in commercial production.
The solubility of sunflower seed protein in aqueous, salt, and ethanol solutions (i.e. Osborne solvent systems) is 20%, 50-60%, and 3% respectively. The solubility of sunflower seed protein in aqueous, salt, and ethanol solutions (i.e. Osborne solvent systems) is 20%, 50-60%, and 3% respectively. Sunflower seed protein has a low water solubility below pH=8, while sunflower meal is only soluble in 15-25% of the protein between pH=2 and 6. 25% of the protein.
Sunflower seed protein is very soluble in dilute salt solutions, especially in NaCl and CaC12 solutions, a property that soybean and peanut proteins do not possess. A comparison of some of the properties of sunflower seed protein with those of soya bean protein shows that sunflower seed protein is better than soya bean powder in terms of lipid absorption and oil emulsification, with the exception of water absorption, which is lower than that of soya bean powder. Sunflower protein also has good foaming properties and has the advantages of large foam volume and good stability, making it a good foaming agent, whereas soy protein has lesser properties in this respect.
The protein content of sunflower seed protein is generally around 90-98%, which is comparable to that of soybean isolate. Sunflower protein concentrate is generally in the range of 55-68%, which is slightly lower than soya protein concentrate. The amino acid composition of sunflower protein is directly related to its nutritional value. The lysine content of sunflower protein is higher than that of cereal protein but lower than that of soy protein and animal protein. However, sunflower seed protein is richer in other essential amino acids, especially sulfur-containing amino acids. Compared to most vegetable proteins, sunflower seed protein has a very good digestibility (90%) and a high biological value (60%). Professor Sosulski from Canada has shown better results in all indicators when feeding sunflower seed protein to young rats by adding 0.4% lysine to sunflower seed protein food and by mixing sunflower protein with legumes and animal protein.
These are some of the things we have learned about sunflower seed protein. By comparing it with soy protein, we hope you can learn more about sunflower seed protein.
