RESULTS: The optimum extraction conditions were found to be 33.06:1 mL-1 g solvent-to-meal ratio, pH 11.00, 23.34 °C extraction temperature, and 30.86 min extraction time, which were achieved with a protein yield response of 75.21%. The highest powder yield (51.28%) was recorded for drying conditions of inlet air temperature of 160.11 °C, aspiration rate of 54.17 m3 h-1, and feed flow rate of 16.01 mL min-1. According to the amino acid profile of safflower protein, the glutamic acid content (14 475 mg (100 g)-1) was highest, while the methionine content (96 mg (100 g)-1) was lowest. Moreover, safflower protein can be regarded as a high-quality protein due to its high essential amino acid ratio (41.55%). The experiments showed that safflower protein had high solubility and good foam and emulsifying properties.
CONCLUSIONS: Safflower protein could be a nutritional and functional protein source for the food industry. © 2024 Society of Chemical Industry.
结果:发现最佳提取条件为33.06:1mL-1g溶剂与粗粉的比例,pH11.00,23.34°C提取温度,提取时间30.86min,以75.21%的蛋白质产率响应实现。对于入口空气温度为160.11°C的干燥条件,记录到最高的粉末产率(51.28%)。抽吸速率为54.17m3h-1,进料流量为16.01mLmin-1。根据红花蛋白的氨基酸谱,谷氨酸含量(14475毫克(100克)-1)最高,而蛋氨酸含量(96mg(100g)-1)最低。此外,红花蛋白由于其高必需氨基酸比例(41.55%),可被视为优质蛋白。实验表明,红花蛋白具有较高的溶解性,良好的泡沫和乳化性能。
结论:红花蛋白可能是食品工业的营养和功能性蛋白质来源。©2024化学工业学会。