Justification of the amino acid composition of sunflower proteins for dietary and functional products

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dc.contributor.authorOseiko, Мykola
dc.contributor.authorRomanovska, Tetiana
dc.contributor.authorShevchyk, Vasyl
dc.date.accessioned2023-04-03T10:55:34Z
dc.date.available2023-04-03T10:55:34Z
dc.date.issued2020
dc.description.abstractIntroduction. The study of samples of sunflower kernel processing was carried out to substantiate the amino acid composition of proteins for dietary and functional products. Materials and methods. The subject of the study is the samples of press cake, grist, and flour, and their amino acid composition and physicochemical parameters. The amino acid composition of the samples was determined using liquid chromatograph Dionex ICS-3000 with an electrochemical detector. The ratio of hydrophobic and hydrophilic amino acids was studied in the samples. Results and discussion. It was found that the protein content in flour from sunflower kernels is 22% higher. The content of essential amino acids is 31.1% higher than in the press cake from which the flour was isolated. The increase in protein content in sunflower flour is due to the increase of the fine fraction during fractionation. Along with the increase in total protein content, flour is enriched with essential hydrophobic amino acids, in particular leucine (14.2%), isoleucine (6.7%), methionine (11.2%), as well as replaceable hydrophobic proline (10.5%). Limiting amino acid in flour is lysine (score 78%), the content of other essential amino acids significantly exceeds their content in the ideal protein (score of leucine 153%, isoleucine 143%, methionine 213%, methionine with cystine 258%, phenylalanine and tyrosine 177%). The content of leucine and isoleucine in the classic kinds of sunflower is limited. In sunflower kernel flour, their content is exceeded one and a half times. To balance the obtained sunflower flour by lysine content, it is rational to use its compositions with other lysine-containing types of flour from oilseeds and / or with the use of food microbiological lysine. Conclusion. Balanced protein-lipid eco-products and drugs on the basis of complex processing of sunflower seeds show functional and technological properties and contribute to disease prevention.uk_UA
dc.identifier.citationOseyko, М. Justification of the amino acid composition of sunflower proteins for dietary and functional products / М. Oseyko, T. Romanovska, V. Shevchyk // Ukrainian Food Journal. – 2020. – Volume 9. Issue 2. – P. 394-403uk_UA
dc.identifier.issn2304-974X-2020-9-2-11
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/39718
dc.language.isoenuk_UA
dc.subjectsunfloweruk_UA
dc.subjectсоняшникuk_UA
dc.subjectpress cakeuk_UA
dc.subjectмакухаuk_UA
dc.subjectgristuk_UA
dc.subjectкрупкаuk_UA
dc.subjectproteinuk_UA
dc.subjectбілокuk_UA
dc.subjectamino aciduk_UA
dc.subjectамінокислотаuk_UA
dc.subjecthealthyuk_UA
dc.subjectздоров´яuk_UA
dc.subjectкафедра технології жирів, хімічних технологій харчових добавок та косметичних засобівuk_UA
dc.titleJustification of the amino acid composition of sunflower proteins for dietary and functional productsuk_UA
dc.typeArticleuk_UA

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