Chlorogenic Acid Oxidation and Its Reaction with Sunflower Proteins to Form Green-Colored Complexes.
Chlorogenic Acid Oxidation and Its Reaction with Sunflower Proteins to Form Green-Colored Complexes.
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DOI：
10.1111/1541-4337.12213
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发表时间：
2016-09
影响因子：
14.8
通讯作者：
Sabrina R. Wildermuth;E. Young;L. Were
中科院分区：
文献类型：
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作者：
Sabrina R. Wildermuth;E. Young;L. Were
向日葵种子被用来生产供人类食用的油，但其蛋白质粉副产品长期以来一直被用作动物饲料。通过氧化绿原酸（CGA）-蛋白质相互作用形成绿色复合物是脱脂向日葵蛋白质尚未被食品工业广泛利用的主要原因。向日葵蛋白质具有许多特性，从市场和制剂的角度来看，这些特性使其成为一种有吸引力的替代蛋白质来源，包括其低成本、不存在主要过敏原、低抗胰蛋白酶抑制剂，以及其作为素食者和“清洁”标签友好的状态。随着全球对向日葵籽油和新型蛋白质来源的需求预计将增加，废物回收成为许多人关注的问题，提供向日葵粕及其纤维和多酚成分的用途将为向日葵籽油加工的副产品提供附加值。本文综述了向日葵蛋白和氧化CGA的相互作用与独特的绿色色素沉着，概述了葵花油和蛋白粉市场，CGA反应有助于绿化，CGA提取方法，以及加工对向日葵蛋白质质量和绿化反应的影响。这篇综述还讨论了向日葵蛋白质基成分的潜在食品应用，如将组织化蛋白质添加到食品中;抗氧化剂的微胶囊化基质;可食用的，灵活的生物降解膜;甚至使用向日葵酱作为花生酱的替代品，其中绿色颜色不被认为是不可取的。需要继续研究，使向日葵为基础的产品和CGA提取过程可在全球市场。
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.