Kuban State Technological University, Moskovskaya Str. 2, Krasnodar, 350072 Russia.
Institute of Nutraceuticals and Functional Foods (INAF), Université Laval, Quebec, G1V 0A6 Canada ; Department of Food Engineering, Université Laval, Quebec, QC G1V 0A6 Canada.
J Food Sci Technol. 2014 Oct;51(10):2331-43. doi: 10.1007/s13197-012-0780-2. Epub 2012 Jul 26.
Sunflower meal protein isolate (SMPI) is a promising food additive in different matrices. However, the uses of SMPI are limited because of the presence of antinutritional compounds like polyphenolic substances. Chlorogenic and caffeic acids are the dominants polyphenolics in the SMPI. These substances cause significant changes of the colour of the meal, proteins and food matrices during their extraction and use as food additives. Moreover, these substances lower the nutritional value of the end product due to their interaction with some amino acids such as lysine and methionine. Thus, the removal of these substances is important to enable the use of the SMPI and meal in general in a greater extent in food applications and replacing more expensive protein sources such as soy proteins. The aim of this work was to study the production of functional bread by supplementing wheat flour with sunflower meal protein isolate (SMPI). SMPI with low content of chlorogenic and caffeic acid was usefully produced following alkaline extraction and purification with succinic acid. Purified SMPI showed well balanced amino acid profile and was characterized by high water and fat absorption capacities. It was incorporated to dough formula at 8-12 % of the total wheat flour. The results showed that production of bread supplemented with SMPI was technologically feasible. The supplemented bread had high mass volume and nutritional quality compared to the control bread. The optimal SMPI to incorporate into dough formula without significant alteration of the final bread colour was established at 10 %. This study will be helpful to find economic ways to enhance the nutritional quality of wheat bread and to improve the profitability of sunflower meal residue.
葵花粕蛋白分离物（SMPI）是一种很有前途的食品添加剂，可用于多种基质。然而，由于存在抗营养化合物，如多酚物质，SMPI 的用途受到限制。绿原酸和咖啡酸是 SMPI 中的主要多酚类物质。这些物质在提取和用作食品添加剂时，会导致蛋白分离物、蛋白和基质的颜色发生显著变化。此外，由于它们与赖氨酸和蛋氨酸等一些氨基酸相互作用，这些物质降低了最终产品的营养价值。因此，去除这些物质对于扩大 SMPI 和蛋白分离物在食品中的应用范围以及替代更昂贵的蛋白质来源（如大豆蛋白）非常重要。本研究旨在通过在小麦粉中添加葵花粕蛋白分离物（SMPI）来生产功能性面包。通过碱性提取和琥珀酸纯化，可以生产出低绿原酸和咖啡酸含量的 SMPI。纯化后的 SMPI 具有平衡良好的氨基酸谱，并且具有高的水和脂肪吸收能力。将其以 8-12%的比例添加到面团配方中。结果表明，添加 SMPI 生产面包在技术上是可行的。与对照面包相比，添加 SMPI 的面包具有更高的质量和营养价值。确定了将 SMPI 以 10%的比例添加到面团配方中而不显著改变最终面包颜色的最佳条件。本研究将有助于找到经济有效的方法来提高小麦面包的营养价值，并提高葵花粕残渣的盈利能力。
