| The color of sunflower seed protein extracted by conventional method is dark gray, which seriously affects its application in food. Therefore, the bleaching process of sunflower seed protein was studied in order to prepare light color sunflower seed protein. Low temperature defatted sunflower seed meal was used as raw material, and the effect of limited enzymatic hydrolysis and macroporous resin on the bleaching of sunflower seed protein was investigated. Taking adsorption temperature, pH, adsorption time and resin amount as factors, and L* value of sunflower seed protein as evaluation index, orthogonal experiment was conducted. The results showed that the best bleaching effect of sunflower seed protein was obtained by limited enzymatic hydrolysis with Alcalase combined with adsorption by AB-8 macroporous resin. The optimal bleaching conditions of sunflower seed protein were pH 7.0, adsorption temperature 20 ℃, adsorption time 120 min and resin amount 12%. Under these conditions, the L* value, a* value and b* value of bleached sunflower seed protein were 86.3, 2.6 and 10.7, respectively. The bleached sunflower seed protein was light white, soft and delicate, and the bleaching effect was remarkable. The protein content and yield were 97.50% and 8.50%, respectively. |
