Extraction Of Sunflower Seed Meal Protein And Study Of Modification On Sunflower Seed Meal Protein

The content of sunflowerseed meal protein is as high as30%to40%,and belong to highquality protein, but due to the extrusion heating and the use of organic solvents in the process of oil processing, protein denaturation is caused,and chlorogenic acid in sunflower meal also affecte the use of sunflower meal protein.In the paper, in connection with the sunflower meal chlorogenic acid removal, the modification of the sunflower meal protein, ultrasound and superfine grinding technology was studied.the main results were as follows:(1) By single factor experiment and Box-Behnken design response surface optimization experiment to determine the optimal chlorogenic acid removal conditions:material liquid ratio was1:15, ethanol concentration was60%, ultrasonic time was30mins, ultrasonic power was1.3%, in this condition,the yield of chlorogenic acid was2.34%, removal rate was95.04%..(2) By single factor experiment and Box-Behnken design response surface optimization experiment to determine the optimal conditions through software analysis:ultrasonic power was700W, ultrasonic time was90min, temperature was50℃, material liquid ratio was1:25,pH was10. In this condition, the extraction rate protein was73.0324%.(3) Through the comparison of least significant difference method,significant differences the decolorization effect of hydrogen peroxide and activated carbon for sunflowerseed meal protein both have Significant differences. Either has its own advantages, but because of the use of activated carbon had caused a large number of protein loss, therefore, we choose hydrogen peroxide to sudy the decolorization of sunflowerseed meal protein. The results show that:the best decolorization effect was:L*60.5,a*0.46,b*10.08。(4) when ultrasound power is less than500W, sunflowerseed meal protein solubility increases along with power increasing,and when the power is higer than500W, sunflowerseed meal protein solubility has little change. when the power was400w, sunflowerseed meal protein emulsification, emulsifying stability, foaming ability and foam stability have reached maximum.Sulfhydryl reached the minimum, and the twohighest sulfur bond was supreme, when the ultrasonic power was400W. Thus, sunflower meal protein was significantly modified by ultrasound, and the modified protein had a better functional activity(5) The determination of molecular weight showed:the molecular mass of sunflower meal protein distributed between20～45KDa.Superfine grinding crushed technology can make the internal bonding strength of protein particles loss and change the physical and chemical properties of protein.These achieved the effect of physical method to change nature. The results showed that:After sunflowerseed meal protein was treated by ultrafine grinding,:adhesio,Liquidity,caking property were improved; Solubility, emulsification, foaming were increased nearly1times.