| The sunflower seed protein was extracted from low temperature defatted sunflower seed meal, then respectively bleached with macroporous resin and limited enzyme hydrolysis combined with macroporous resin. The difference in whiteness value, chlorogenic acid content and functional properties（solubility, emulsifying ability and emulsion stability, foamability and foam stability, oil holding capacity, water holding capacity and gelation） of the sunflower seed protein were determined. The results showed that the whiteness value (L*), chlorogenic acid content, solubility, foamability, emulsifying ability and emulsion stability of the sunflower seed protein obtained by 10 min of limited enzymolysis combined with macroporous resin adsorption(EMSSP) were 86.3, 0.16 mg/g, 77.60%, 20.87%, 344 m2/g and 118.51 min respectively, significantly better than that of sunflower seed protein(SSP) and macroporous resin bleached sunflower seed protein (MSSP) (P<0.05), the water holding capacity of the EMSSP was 1.94 mL/g, which was significantly better than that of SSP, but equal to that of MSSP, and the oil holding capacity and foam stability of EMSSP were 4.40 mL/g and 69.62% respectively, significantly lower than that of SSP and MSSP. In addition, the EMSSP showed good gel properties. The research showed that the color of EMSSP not only improved significantly, but also the solubility, emulsifying ability, foaming ability, water holding capacity and gelation improved. |
