التحقق من تأثير الجلوزة (Glycation) على الخصائص الوظيفية للمعزول البروتيني لبذور زهرة دوار الشمس Helianthus annuus L.

Abstract

This study aimed to improve the functional properties of protein isolated from sunflower (Helianthus annuus L.) seeds by modifying it by glycation with glucose. Sunflower protein seeds isolate was prepared and glycated using the wet heating method, and then some properties were studied. The results revealed an improvement in the volume and stability of the foam and the ability to absorb water and oil after the glycation process, as there was a noticeable difference (P ≤ 0.05) in the foam volume of the glycated protein isolate (0.841 ml foam/ml liquid) compared to the native protein isolate which was not exposed to any treatment (0.682 ml foam/ml liquid), and the stability of the foam improved from (0.104 ml foam/ml liquid) for the native protein to (0.125 ml foam/ml liquid) for glycated protein under the same conditions. The results also indicated a significant improvement (P ≤ 0.05) in the ability to absorb water from (1.85 g water/g sample) for native protein to (2.32 g water/g sample) for glycated protein, as well as from (1.71 g oil/g sample) to (1.97 g oil/g sample) in the ability to absorb oil for both native and glycated protein respectively.