Sunflower seed protein is also known as sunflower protein. It is a protein product made from defatted sunflower seed cake meal, after removing the shell and phenolic acid compounds such as chlorogenic acid and caffeic acid. The main component is globulin (about 70%-79%), followed by albumin and a small amount of gluten and alcohol soluble protein. The amino acid composition is low in lysine and high in other essential amino acids.
Sunflower seed protein has good water absorption, oil absorption, emulsification and foaming properties. Sunflower seed powder can absorb 170% of water and 208% of oil, and its oil absorption is higher than that of soybean protein. Sunflower seed protein concentrate and isolated protein have foaming and stirring properties similar to fresh egg whites.
Nutritional properties of Sunflower seed
Sunflower seeds have some variability in the composition of their chemical composition depending on the variety and growing environment. The domestic sunflower seeds usually contain 40% to 68% fat, 21% to 30% protein, 2.0% to 6.5% carbohydrate, 6.0% crude fiber and 3.2% to 5.4% ash. The sunflower seed cake meal after oil extraction generally contains 29% to 43% crude protein, 4% to 15% crude fat, 7% to 23% cellulose, 3% to 19% moisture, and 7% to 10% ash.
The amino acid composition of sunflower protein is higher in lysine than cereal protein, but slightly lower compared to soy protein and animal protein, and the other various amino acids have a good balance. Sunflower protein is rich in sulfur-containing amino acids such as methionine and has good digestibility (90%) and high biomass value (60%) compared with most vegetable proteins.
Applications of Sunflower seed protein
1. For general food. Add 1%-2% defatted sunflower seed protein powder to bread and other foods after steaming for 1 hour with moist heat, which can strengthen nutrition and make up for the lack of essential amino acid content in flour, and also increase the elasticity of bread flesh and play the effect of preventing starch aging in flour.
2. Additive in meat products. Adding sunflower seed protein to meat products such as sausages, which shrink less when smoked, can not only prevent grease separation and less weight loss but also increase the tenderness of sausages and make the products richer in good palatability.
3. Making artificial milk and other beverages. Sunflower protein has a soft odor and no bean smell, which is a good raw material for advanced beverages and artificial milk. Sunflower seed protein concentrate is heat-treated at 80℃, and emulsifier is added after mechanical stirring to make an emulsion containing 3% protein, which is mixed with milk in the ratio of 1:1 to obtain mixed milk with good flavor and color.
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