STUDY OF FUNCTIONAL AND PROCESSING PROPERTIES OF PROTEINS IN SUNFLOWER SEEDS
Journal Title: Прогресивні техніка та технології харчових виробництв ресторанного господарства і торгівлі - Year 2015, Vol 2, Issue
Abstract
Consumption of meat products throughout the entire world including in Ukraine is constantly increasing. However, during the last years meat branch faced a number of problems. One of them is safety and ecological properties of food goods. On the other hand, modern people put a greater emphasis on organization of their nutrition that should be rich, but also useful. Sensible nutrition theory covers proportional consumption of food products of animal and plant origin. Foods of plant origin provides organism with different useful substances including phytochemicals and cellulose that also have a great asset in ration. Foods of plant origin do not contain harmful components such as saturated fat, cholesterin, hormones, antibiotic drugs (that are added “in a set with” to the animal protein). Proteins of plant origin are a perfect source of protein, since it reduces common consumption of saturated fat and cholesterin, only subject to its combination in order organism can obtain a complete set of nonreplaceable amino acid. Proteins of plant origin are food ingredient obtained from plants favourably endowed with proteinaceous substances. A great many of proteins is contained in some seeds, the most has bean and oil cultures, for example, in pea, French bean, soy, and sunflower. Sunflower seeds are main raw material of oil-fat complex of Ukraine. Chemical composition analysis of the sunflower seed kernel demonstrates its high nutrition and biological value that determines an opportunity to use this oil culture as part of new composed food products. The content of the main nutritional support of the sunflower seed kernel makes up lipids – 64…66%, protein – 16…20%, about 2% of cellulose, and 3% of ashes. It is commonly known that sunflower proteins possesses high emulsifying and foam-producing properties and low chologenetic properties. Functional properties of proteins can be changed in wide range depending on a way of protein product preparation, evaluation procedure of its functionality as well as presence of the related substances such as pectin substances, dietary fibers, phenolic compounds etc. In accordance with the foregoing we have studied ability to emulsify fats moisture-retention, fat-retention property of sunflower protein, have developed meat products manufacturing procedure using protein of sunflower seed that can be obtained by means of hydration of sunflower seed protein followed by its addition to the formula.
Authors and Affiliations
Наталія Камсуліна, Людмила Скуріхіна, Лілія Губаль
Keywords
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