Products with good digestibility and amino acid balance — sunflower protein

Sunflower protein is also written as sunflower seed protein and also known as sunflower protein. A protein product made from defatted sunflower seed cake as a raw material and removing shells and phenolic compounds such as chlorogenic acid and caffeic acid. The main component is globulin (accounting for about 70% to 79%), followed by albumin and a small amount of gluten and prolamin. In the amino acid composition, the content of lysine is low, while the content of other essential amino acids is high. In the amino acid composition of sunflower seed protein, the content of lysine is higher than that of cereal protein, but it is slightly lower than that of soybean protein and animal protein, and other various amino acids have a good balance. The amino acid composition is compared with the FAO value. Except for the lysine content, the content of other essential amino acids is higher than or similar to the FAO value, so lysine is the first limiting amino acid of sunflower seeds. Although the lysine content is low, its effective lysine content can be as high as 90%. Sunflower seed protein is rich in sulfur-containing amino acids such as methionine. Compared with most plant proteins, sunflower seed protein has good digestibility (90%) and higher biovalence (60%).

1. For general food. 1% to 2% of defatted sunflower seed protein powder is steamed for 1 hour, and then added to bread and other foods to strengthen nutrition, make up for the lack of essential amino acid content in flour, and increase the elasticity of bread loaves to prevent flour Medium starch aging effect.

2. Good additive for baby food. Compared with soybean protein, sunflower seed protein has lower lysine content, but higher methionine content. Combining sunflower seed protein and soy protein and adding it to infant foods can enhance nutrition

3. Additives in meat products. Adding sunflower seed protein to meat products such as sausages has a small shrinkage during smoking, which can not only prevent oil separation and reduce weight loss, but also increase the tenderness of sausages, making the products richer in palatability. Adding sunflower seed tissue protein (30%) to the fillings of foods such as pies, buns, dumplings, etc., instead of pork, can not only reduce animal fat in food, lower cholesterol content, but also reduce costs.

4. Make drinks such as artificial milk. Sunflower seed protein has a soft odor and no soy smell. It is a good raw material for premium drinks and artificial milk. The sunflower seed protein concentrated slurry is heat-treated at 80℃, mechanical emulsified, and added with an emulsifier to prepare a protein-containing 3% emulsion, which is mixed with milk at a ratio of 1: 1 to obtain a better flavor and color Mixed milk.