Health Benefits of Sunflower Seed Byproducts-Sunflower Seed Protein and its Hydrolysates

Yang Cong; Jiashi Fu

doi:10.54097/75qy0h67

Authors

Yang Cong
Jiashi Fu

DOI:

https://doi.org/10.54097/75qy0h67

Keywords:

Sunflower Seed Protein, Sunflower Seed Protein Hydrolysates, Bioactive Peptides, Functional Foods, Antioxidant Activity, Sustainable Protein Sources

Abstract

In recent years, sunflower seed protein (SSP) and its hydrolysates have garnered significant attention in food science and nutrition research due to their plant origin, rich nutritional ingredients and potential health benefits. SSP is not only rich in a variety of essential amino acids, especially lysine, but also has the advantage of sustainable development as a hypoallergenic and environmentally friendly protein source. Hydrolysates derived from SSP, produced via enzymatic or acid-base hydrolysis, yield bioactive peptides with enhanced bioavailability and physiological functionalities in the human body. In addition, the application of SSP and its hydrolysate in the food industry cannot be ignored. It exhibits exceptional emulsifying and gelling properties, making it a preferred material for multifunctional food additives. This review aims to systematically summarize and analyze the nutritional value, functional characteristics and potential health-promoting effects of SSP and its hydrolysates, providing a scientific foundation for its subsequent development and utilization.

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References

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