Salgado J M, Chieus E
Escola Superior de Agricultura Luiz de Queiroz, Universidad de São Paulo, Brasil.
Arch Latinoam Nutr. 1988 Jun;38(2):288-96.
In view of the importance that cultivation of sunflower (Helianthus annus, L.) has from both the industrial and scientific points of view, to promote its wide utilization in human foods, this study was undertaken for the following purposes. To obtain an edible sunflower seed meal, as well as well to determine the effect thermic treatment exerted on its nutritional qualities. To evaluate through chemical and biological analyses, the nutritional quality of the flour and of its thermic treatment, as well as of the sunflower seed protein concentrate. To supplement these flours with the amino acids lysine and methionine. Analysis of the results suggested the following conclusions: The sunflower seed obtained by thermic treatment has a higher protein value than when untreated. The flour thus treated is of better protein quality when supplemented with 0.34% lysine. The sunflower seed not subjected to thermic treatment, and supplemented with different levels of the amino acid methionine, did not improve the protein quality of the product. The protein concentrate of the sunflower seed shows a protein quality as well as a protein efficiency ratio (PER) relatively low, probably due to the lack of lysine.
鉴于向日葵（Helianthus annus, L.）种植在工业和科学方面都具有重要意义，为促进其在人类食品中的广泛应用，开展了本研究，目的如下：获得可食用的向日葵籽粕，并确定热处理对其营养品质的影响；通过化学和生物学分析，评估面粉及其热处理产物以及向日葵籽浓缩蛋白的营养品质；用氨基酸赖氨酸和蛋氨酸对面粉进行补充。对结果的分析得出以下结论：经过热处理的向日葵籽比未处理的具有更高的蛋白质价值；用0.34%的赖氨酸补充后，这样处理的面粉蛋白质质量更好；未经过热处理且补充不同水平蛋氨酸的向日葵籽，并未改善产品的蛋白质质量；向日葵籽浓缩蛋白显示出相对较低的蛋白质质量以及蛋白质效率比（PER），这可能是由于缺乏赖氨酸所致。
