Abstract：
BACKGROUND: The research about sustainable and alternative plant protein sources has accelerated with the increasing need for protein. Safflower meal has a potential to be used in protein production due to its high protein content. This research aimed to produce an alternative plant-based protein powder using safflower meal. Both extraction and spray-drying parameters of safflower protein powder production were optimized using response surface methodology to achieve maximum yield. Moreover, the physicochemical and functional properties of safflower protein were determined and compared with those of commercial protein powders (soy, sunflower, pea, fava bean, and rice).
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.
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.
摘要：
背景：随着对蛋白质需求的增加，有关可持续和替代植物蛋白来源的研究也在加速。红花粉由于其高蛋白质含量而具有用于蛋白质生产的潜力。这项研究旨在使用红花粉生产替代的植物性蛋白粉。使用响应面法优化红花蛋白粉生产的提取和喷雾干燥参数，以实现最大产量。此外，测定了红花蛋白的物理化学和功能特性，并将其与商业蛋白粉(大豆，向日葵,豌豆,蚕豆,和米饭）。
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。
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。
