The effects of dephenolization on structural, physico-chemical and functional properties of sunflower protein isolate obtained from de-oiled sunflower cake were investigated. Proximate analysis showed that the moisture and crude protein content for sunflower dephenolized protein (SPI-DP) increased by 59 and 9% compared to the natural sunflower protein (SPI–N) samples, while the ash content and phenolic compounds decreased 53 and 98%, respectively. Powder of SPI-DP had a yellowish color and analysis using scanning electron microscopy showed a rough and spongy surface compared to SPI-N. The isoelectric point of SPI-N and SPI-DP were observed at pH 4.37 and 4.82, respectively. Analysis of mineral composition showed a lowered amount of minerals (except for Se and Sr), as a result of phenolic removal. Secondary structures of the protein did not change but lower hydrophilicity was observed after phenolic removal using Fourier transform infrared spectroscopy. No difference was observed using differential scanning calorimetry on the glass transition and denaturation temperatures. Higher values for foam capacity and foam stability were observed for SPI-DP compared to SPI-N. Interfacial rheological measurements showed that structure strength at the air/water interface increased after phenolic removal.

研究了脱酚对从脱油的葵花饼中分离得到的葵花蛋白分离物的结构，物理化学和功能特性的影响。最近的分析表明，与天然向日葵蛋白（SPI-N）样品相比，向日葵脱酚蛋白（SPI-DP）的水分和粗蛋白含量分别增加了59％和9％，而灰分和酚类化合物的水分和粗蛋白含量分别减少了53％和98％ ， 分别。SPI-DP粉末为淡黄色，与SPI-N相比，使用扫描电子显微镜分析显示表面粗糙且呈海绵状。分别在pH 4.37和4.82处观察到SPI-N和SPI-DP的等电点。矿物成分分析表明，由于除去了酚，矿物含量降低了（硒和锶除外）。蛋白质的二级结构没有改变，但使用傅立叶变换红外光谱法除去酚后观察到较低的亲水性。使用差示扫描量热法在玻璃化转变温度和变性温度上未观察到差异。与SPI-N相比，SPI-DP的泡沫容量和泡沫稳定性更高。界面流变学测量表明，去除酚类后，空气/水界面的结构强度增加。