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Development of safflower protein
Author(s) -
Betschart A. A.
Publication year - 1979
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02671538
Subject(s) - soy protein , food science , ingredient , lysine , high protein , solubility , chemistry , pea protein , amino acid , biochemistry , organic chemistry
Development of safflower protein and safflower protein isolate (SPI) containing as high as 95% protein (N×5.3) is described. SPI exhibits favorable nitrogen solubility, foaming, and bread‐baking properties. Composition of SPI and select functional properties may be altered by the choice of pH used to precipitate the extracted protein (5 or 6). PER of SPI (1.26) was increased to as high as 2.13 by the addition of L‐lysine at levels of 0.75% of the diet. Theoretical estimates of production costs for SPI are similar to estimates for soy protein isolate. SPI has been evaluated experimentally in pastas, baked products, and beverage systems. Nutritional and functional properties indicate that SPI has promising potential as either a protein fortificant and/or a functional ingredient in various foods.