Wildermuth Sabrina R, Young Erin E, Were Lilian M
Dept. of Food Science Program, One University Drive, Orange, Calif., 92866, U.S.A.
Compr Rev Food Sci Food Saf. 2016 Sep;15(5):829-843. doi: 10.1111/1541-4337.12213. Epub 2016 Jun 7.
Sunflower seeds are used to produce oil for human consumption, but its protein meal by-product has long been used as animal feed. Formation of green-colored complexes through oxidized chlorogenic acid(CGA)-protein interactions is a primary reason why defatted sunflower protein has not been widely utilized by the food industry. Sunflower protein possesses many properties that make it an appealing alternative protein source from both a marketing and formulation perspective, including its low cost, absence of major allergens, low antitrypsin inhibitors, and its status as both vegan and "clean" label friendly. With the global demand for sunflower oil and novel protein sources expected to increase and waste recovery a concern for many, providing uses for the sunflower meal and its fiber and polyphenol components would provide added value to by-products from sunflower oil processing. This review addresses the unique green pigmentation associated with the interaction of sunflower protein and oxidized CGA by outlining the sunflower oil and protein meal market, CGA reactions contributing to greening, methods for CGA extraction, and the effect of processing on sunflower protein quality and the greening reaction. This review also addresses potential food applications of sunflower protein-based ingredients, such as addition of texturized protein to food products; a microencapsulation matrix for antioxidants; edible, flexible biodegradable films; and even use of sunflower butter as an alternative to peanut butter where the green color is not considered undesirable. Continued studies are needed to make sunflower-based products and CGA-extraction processes available across the global marketplace.
葵花籽被用于生产供人类食用的油，但其蛋白质粕副产品长期以来一直用作动物饲料。通过氧化绿原酸（CGA）与蛋白质的相互作用形成绿色复合物是脱脂葵花籽蛋白未被食品工业广泛利用的主要原因。从市场和配方的角度来看，葵花籽蛋白具有许多特性，使其成为一种有吸引力的替代蛋白质来源，包括成本低、不存在主要过敏原、抗胰蛋白酶抑制剂含量低，以及它作为纯素和“清洁”标签友好型产品的地位。随着全球对葵花籽油和新型蛋白质来源的需求预计将增加，且许多人关注废物回收，为葵花籽粕及其纤维和多酚成分提供用途将为葵花籽油加工的副产品增加价值。本综述通过概述葵花籽油和蛋白质粕市场、导致变绿的CGA反应、CGA提取方法以及加工对葵花籽蛋白质量和变绿反应的影响，探讨了与葵花籽蛋白和氧化CGA相互作用相关的独特绿色色素沉着。本综述还探讨了基于葵花籽蛋白的成分在食品中的潜在应用，例如在食品中添加组织化蛋白；作为抗氧化剂的微胶囊基质；可食用、柔韧的可生物降解薄膜；甚至在不认为绿色不理想的情况下，将葵花籽酱用作花生酱的替代品。需要持续开展研究，以使基于葵花籽的产品和CGA提取工艺在全球市场上可用。
