Structure and functional properties of sunflower seed protein as affected by enzymatic hydrolysis combined with macroporous resin adsorption decolorization

Abstract

In order to improve the color and functional properties of sunflower seed protein, low-temperature defatted sunflower seed meal was used as the raw material to study the effects of limited enzyme hydrolysis combined with macroporous resin adsorption decolorization technology on the color and functional properties of sunflower seed protein. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), circular dichroism (CD), particle size, intrinsic fluorescence intensity, surface hydrophobicity (H0) and scanning electron microscopy (SEM) were used to analyze the influence on its structure. The results showed that the molecular weight of sunflower seed protein was reduced after limited enzyme hydrolysis combined with macroporous resin decolorization; the content of α-helix and β-turn was significantly reduced, and the content of β-sheets and random coils was significantly increased; the average particle size was reduced; the fluorescence intensity was increased and the red shift phenomenon occurred. H0 also increased, SEM results showed that the surface of sunflower seed protein changed from a smooth large sheet-like structure to an irregular fragmented fast-like structure. Solubility, foamability, emulsification and emulsification stability were all significantly improved (p < .05), while foam stability and oil retention were reduced. The above results indicate that limited enzyme hydrolysis combined with macroporous resin adsorption and decolorization changes the structure of sunflower seed protein, and then improve its functional properties.

Keywords

• sunflower seed protein
• decolorization
• limited enzymatic hydrolysis
• functional properties
• structure