[Nutritive-physiological study of sunflower seed protein isolate and spun sunflower seed protein-casein fibers]

Compared with defatted sunflower seeds, in sunflower seed globulin isolates the content of lysine and sulphur containing amino acids is decreased, the content of phenylalanine is increased. The content of the whole essential amino acids of sunflower seed globulin isolate in relation to casein is decreased. The value of the enzymatic invitro available amino acids of sunflower seed globulin is comparable with casein. The digestibility is good, the biological value is in relation to defatted sunflower seed lower. Apart from the lower content of sulphur-containing amino acids the amino acid composition of spun sunflower seed globulin/casein (I:I) fibers corresponds with the calculated value; in relation to sunflower seed globulin isolate the content of lysine and the whole essential amino acids of the spun protein fibers is increased. The enzymatic in-vitro-hydrolysis results altogether in a comparable availability of the amino acids between spun protein fibers and sunflower seed globulin isolates. The digestibility and the biological value of spun protein fibers corresponds with that of casein.