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

References

• Dorrell, D. G.; Vick, B. A. Properties and Processing of Oilseed Sunflower; technology and production: Sunflower, 1997.
   Google Scholar
• González-Pérez, S.; Vereijken, J. M. Sunflower Proteins: Overview of Their Physicochemical, Structural and Functional Properties. J. Sci. Food Agric. 2007, 87(12), 2173–2191. DOI: https://doi.org/10.1002/jsfa.2971.
   Web of Science ®Google Scholar
• Pedrosa, M. M.; Muzquiz, M.; Garcia-Vallejo, C.; Burbano, C.; Cuadrado, C.; Ayet, G.; Robredo, L. M. Determination of Caffeic and Chlorogenic Acids and Their Derivatives in Different Sunflower Seeds. J. Sci. Food Agric. 2000, 80(4), 459–464. DOI: https://doi.org/10.1002/(SICI)1097-0010(200003)80:43.0.CO;2-O.
   Web of Science ®Google Scholar
• Sinisi, V.; Forzato, C.; Cefarin, N.; Navarina, L.; Berti, F. Interaction of Chlorogenic Acids and Quinides from Coffee with Human Serum Albumin. Food Chem. 2015, 168(2), 332–340. DOI: https://doi.org/10.1016/j.foodchem.2014.07.080
   PubMed Web of Science ®Google Scholar
• Budryn, G.; Palecz, B.; Rachwal-Rosiak, D.; Oracz, J.; Zaczyńska, D.; Belica, S.; Navarro-González, I., Meseguer, J.M.V., Pérez-Sánchez, H. Effect of Inclusion of Hydroxycinnamic and Chlorogenic Acids from Green Coffee Bean in β-cyclodextrin on Their Interactions with Whey, Egg White and Soy Protein Isolates. Food Chem. 2015, 168(2), 276–287. DOI: https://doi.org/10.1016/j.foodchem.2014.07.056
   PubMed Web of Science ®Google Scholar
• Dabbour, M. I.; Xiang, J.; Mintah, B.; He, R.; Ma, H. Localized Enzymolysis and Sonochemically Modified Sunflower Protein: Physical, Functional and Structure Attributes. Ultrason. Sonochem. 2020, 63, 104957. DOI: https://doi.org/10.1016/j.ultsonch.2019.104957.
   PubMed Web of Science ®Google Scholar
• Malik, M. A.; Saini, S. C. Polyphenol Removal from Sunflower Seed and Kernel: Effect on Functional and Rheological Properties of Protein Isolates. Food Hydrocoll. 2017, 63(2), 705–715. DOI: https://doi.org/10.1016/j.foodhyd.2016.10.026.
   Web of Science ®Google Scholar
• Pickardt, C.; Weisz, G. M.; Eisner, P.; Kammerer, D. R.; Neidhart, S.; Carle, R. Processing of Low Polyphenol Protein Isolates from Residues of Sunflower Seed Oil Production. Procedia Food Sci. 2011, 1(9), 1417–1424. DOI: https://doi.org/10.1016/j.profoo.2011.09.210
   Google Scholar
• Barca, A. M. C. D. L.; Ruiz-Salazar, R. A.; Jara-Marini, M. E. Enzymatic Hydrolysis and Synthesis of Soy Protein to Improve Its Amino Acid Composition and Functional Properties. J. Food Sci. 2010, 65(2), 246–253. DOI: https://doi.org/10.1111/j.1365-2621.2000.tb15988.x.
   Google Scholar
• Buˇcko, S.; Katona, J.; Popovic, L.; Petrovic, L.; Milinkovi, J. Influence of Enzymatic Hydrolysis on Solubility, Interfacial and Emulsifying Properties of Pumpkin (Cucurbita Pepo) Seed Protein Isolate. Food Hydrocoll. 2016, 60, 271–278. DOI: https://doi.org/10.1016/j.foodhyd.2016.04.005.
   Web of Science ®Google Scholar
• Xu, X.; Liu, W.; Liu, C.; Luo, L.; Chen, J.; Luo, S.; McClements, D. J.; Wu, L. Effect of Limited Enzymatic Hydrolysis on Structure and Emulsifying Properties of Rice Glutelin. Food Hydrocoll. 2016, 61, 251–260. DOI: https://doi.org/10.1016/j.foodhyd.2016.05.023
   Web of Science ®Google Scholar
• Zhao, G. L.; Liu, Y.; Zhao, M. M.; Ren, J. Y.; Yang, B. Enzymatic Hydrolysis and Their Effects on Conformational and Functional Properties of Peanut Protein Isolate. Food Chem. 2011, 127(4), 1438–1443. DOI: https://doi.org/10.1016/j.foodchem.2011.01.046.
   Web of Science ®Google Scholar
• Zang, X.; Yue, C.; Wang, Y.; Shao, M.; Yu, G. Effect of Limited Enzymatic Hydrolysis on the Structure and Emulsifying Properties of Rice Bran Protein. J. Cereal Sci. 2018, 85(1), 168–174. DOI: https://doi.org/10.1016/j.jcs.2018.09.001.
   Google Scholar
• Jin, F.; Wang, Y.; Tang, H.; Regenstein, J. M.; Wang, F. Limited Hydrolysis of Dehulled Walnut (Juglans Regia L.) Proteins Using Trypsin: Functional Properties and Structural Characteristics. LWT - Food Sci. Technol. 2020, 133, 110035. DOI: https://doi.org/10.1016/j.lwt.2020.110035.
   Web of Science ®Google Scholar
• Qin, N. R.; Bao, X. L.; Wu, J. L. Research on the Decolorization Technology of Sunflower Seed Protein. China Oils Fats. 2021, 46(4), 47–51. DOI: https://doi.org/10.19902/j.cnki.zgyz.1003-7969.2021.04.010.
   Google Scholar
• Lamsal, B. P.; Jung, S.; Johnson, L. A. Rheological Properties of Soy Protein Hydrolysates Obtained from Limited Enzymatic Hydrolysis. LWT - Food Sci. Technol. 2007, 40(7), 1215–1223. DOI: https://doi.org/10.1016/j.lwt.2006.08.021.
   Web of Science ®Google Scholar
• Du, Y.; Shi, S.; Yan, J.; Xiong, H.; Sun, W. Physicochemical Properties and Emulsion Stabilization of Rice Dreg Glutelin Conjugated with κ-carrageenan through Maillard Reaction. J. Sci. Food Agric. 2012, 93(1), 125–133. DOI: https://doi.org/10.1002/jsfa.5739.
   PubMed Web of Science ®Google Scholar
• Spontonc, O. E.; Perez, A. A.; Carrara, C.; Santiago, L. G. Effect of Limited Enzymatic Hydrolysis on Linoleic Acid Binding Properties of β-lactoglobulin. Food Chem. 2014, 146(3), 577–582. DOI: https://doi.org/10.1016/j.foodchem.2013.09.089.
   PubMed Web of Science ®Google Scholar
• Chen, L.; Chen, J.; Ren, J.; Zhao, M. Modifications of Soy Protein Isolates Using Combined Extrusion Pre-treatment and Controlled Enzymatic Hydrolysis for Improved Emulsifying Properties. Food Hydrocoll. 2011, 25(5), 887–897. DOI: https://doi.org/10.1016/j.foodhyd.2010.08.013.
   Web of Science ®Google Scholar
• Bera, M. B.; Mukherjee, R. K. Solubility, Emulsifying, and Foaming Properties of Rice Bran Protein Concentrates. J. Food Sci. 2010, 54(1), 142–145. DOI: https://doi.org/10.1111/j.1365-2621.1989.tb08587.x.
   Web of Science ®Google Scholar
• Motoi, H.; Fukudome, S.; Urabe, I. Continuous Production of Wheat Gluten Peptide with Foaming Properties Using Immobilized Enzymes. Eur. Food Res.Technol. 2004, 219(5), 522–528. DOI: https://doi.org/10.1007/s00217-004-0986-2.
   Web of Science ®Google Scholar
• Yust, M. M.; Pedroche, J.; Millan-Linares, M. C.; Alcaide-Hidalgo, J. M.; Millan, F. Improvement of Functional Properties of Chickpea Proteins by Hydrolysis with Immobilised Alcalase. Food Chem. 2010, 122(4), 1212–1217. DOI: https://doi.org/10.1016/j.foodchem.2010.03.121.
   Web of Science ®Google Scholar
• Wani, I. A.; Sogi, D. S.; Shivhare, U. S.; Gill, B. S. Physico-chemical and Functional Properties of Native and Hydrolyzed Kidney Bean (Phaseolus Vulgaris L.) Protein Isolates. Food Res. Int. 2015, 76, 11–18. DOI: https://doi.org/10.1016/j.foodres.2014.08.027.
   Web of Science ®Google Scholar
• Salgado, P. R.; Ortiz, S. E. M.; Petruccelli, S.; Mauri, A. N. Sunflower Protein Concentrates and Isolates Prepared from Oil Cakes Have High Water Solubility and Antioxidant Capacity. J. Am. Oil Chem. Soc. 2011, 88(3), 351–360. DOI: https://doi.org/10.1007/s11746-010-1673-z.
   Web of Science ®Google Scholar
• Mao, X. Y.; Hua, Y. F.; Chen, G. G. Amino Acid Composition, Molecular Weight Distribution and Gel Electrophoresis of Walnut (Juglans Regia L.) Proteins and Protein Fractionations. Int. J. Mol. Sci. 2014, 13(2), 2003–2014. DOI: https://doi.org/10.3390/ijms15022003.
   Web of Science ®Google Scholar
• Avramenko, N. A.; Low, N. H.; Nickerson, M. T. The Effects of Limited Enzymatic Hydrolysis on the Physicochemical and Emulsifying Properties of a Lentil Protein Isolate. Food Res. Int. 2013, 51, 162–169. DOI: https://doi.org/10.1016/j.foodres.2012.11.020.
   Web of Science ®Google Scholar
• Yong, Y. H.; Yamaguchi, S.; Matsumura, Y. Effects of Enzymatic Deamidation by Protein-glutaminase on Structure and Functional Properties of Wheat Gluten. J. Agric. Food Chem. 2006, 54(16), 6034–6040. DOI: https://doi.org/10.1021/jf060344u.
   PubMed Web of Science ®Google Scholar
• Gao, Y.; Li, J.; Chang, C.; Wang, C.; Su, Y. Effect of Enzymatic Hydrolysis on Heat Stability and Emulsifying Properties of Egg Yolk. Food Hydrocoll. 2019, 97, 105224. DOI: https://doi.org/10.1016/j.foodhyd.2019.105224.
   Web of Science ®Google Scholar
• Cui, C.; Zhao, M.; Yuan, B.; Zhang, Y.; Ren, J. Effect of Ph and Pepsin Limited Hydrolysis on the Structure and Functional Properties of Soybean Protein Hydrolysates. J. Food Sci. 2003, 78(10-11-12), C1871–C1877. DOI: https://doi.org/10.1111/1750-3841.12309.
   Google Scholar
• Chao, D. F.; He, R.; Jung, S.; Aluko, R. E. Effect of Pressure or Temperature Pretreatment of Isolated Pea Protein on Properties of the Enzymatic Hydrolysates. Food Res. Int. 2013, 54(2), 1528–1534. DOI: https://doi.org/10.1016/j.foodres.2013.09.020.
   Web of Science ®Google Scholar
• Xiao, G.; Yao, H.; Chen, Z.; Liang, S.; Zhang, M. Some Functional Properties of Oat Bran Protein Concentrate Modified by Trypsin. Food Chem. 2007, 101(1), 163–170. DOI: https://doi.org/10.1016/j.foodchem.2006.01.011.
   Web of Science ®Google Scholar
• Jung, S.; Murphy, P. A.; Johnson, L. A. Physicochemical and Functional Properties of Soy Protein Substrates Modified by Low Levels of Protease Hydrolysis. J. Food Sci. 2005, 70(2), 180–187. DOI: https://doi.org/10.1111/j.1365-2621.2005.tb07080.x.
   Web of Science ®Google Scholar
• Bao, Z. J.; Zhao, Y.; Wang, X. Y.; Chi, Y. J. Effects of Degree of Hydrolysis (DH) on the Functional Properties of Egg Yolk Hydrolysate with Alcalase. J. Sci. Food Sci Technol. 2017, 543, 669–678. DOI:https://doi.org/10.1007/s13197-017-2504-0
   PubMed Web of Science ®Google Scholar
• Ali, M.; Homann, T.; Khalil, M.; Kruse, H. P.; Rawel, H. Milk Whey Protein Modification by Coffee-Specific Phenolics: Effect on Structural and Functional Properties. J. Agric. Food Chem. 2013, 61(28), 6911–6920. DOI: https://doi.org/10.1021/jf402221m.
   PubMed Web of Science ®Google Scholar
• Rawel, H. M.; Czajka, D.; Rohn, S.; Kroll, J. Interactions of Different Phenolic Acids and Flavonoids with Soy Proteins. Int. J. Biol. Macromol. 2002, 30(3–4), 137–150. DOI: https://doi.org/10.1016/S0141-8130(02)00016-8.
   PubMed Web of Science ®Google Scholar
• Yin, S. W.; Tang, C. H.; Cao, J. S.; Hu, E. K.; Wen, Q. B.; Yang, X. Q. Effects of Limited Enzymatic Hydrolysis with Trypsin on the Functional Properties of Hemp (Cannabis Sativa L.) Protein Isolate. Food Chem. 2008, 106(3), 1004–1013. DOI: https://doi.org/10.1016/j.foodchem.2007.07.030.
   Web of Science ®Google Scholar
• Ghribi, A. M.; Gafsi, I. M.; Sila, A.; Blecker, C.; Danthine, S.; Attia, H.; Bougatef, A.; Besbes, S. Effects of Enzymatic Hydrolysis on Conformational and Functional Properties of Chickpea Protein Isolate. Food Chem. 2015, 187, 322–330. DOI: https://doi.org/10.1016/j.foodchem.2015.04.109
   PubMed Web of Science ®Google Scholar
• Zhang, H. Y.;. Effect of Alkaline Protease Modification on the Structure and Functional Properties of Sunflower Protein Isolate. Qiqihar University. 2015.
   Google Scholar
• Jiang, L. Z.;. Plant Protein Technology. Science Press. 2011.
   Google Scholar