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Effects of thermal treatment on structure and surface hydrophobicity of sunflower seed protein isolate
  
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KeyWord:sunflower seed protein isolate  thermal treatment  aggregate  structure  surface hydrophobicity
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Author NameAffiliation
REN Jian  
LI Shuang  
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Abstract:
      With untreated sunflower seed protein isolate (SSPI) as control，7% SSPI suspension was respectively heated at 92，102?℃ (denaturation temperature) and 112?℃ for 10 min to study the effects of thermal treatment on structure and surface hydrophobicity of SSPI. The results showed that thermal treatment induced a significant change in SSPI subunits content and formation of aggregates; the surface appearance of thermal treated SSPI was rough，loose and porous，and its microstructure was more irregular; after thermal treatment，protein molecules streched，SSPI aggregated，and relative fluorescence intensity and surface hydrophobicity of SSPI decreased.
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