Investigation of Effect of Wet Heating Glycation on Solubility of Sunflower Seed Protein

The wet-heating method was used to make the glycated sunflower seeds protein isolate (GSPI), which was then examined in this work. Galactose and water were added to the sunflower seeds protein isolate (SPI) and heated for two hours at 75°C. Solubility property of GSPI were also established. The results illustrated that the heating in wet condition might speed up glycation. At the same pH levels, GSPI's solubility was considerably (P < 0.05) greater than that of unglycated sunflower seeds protein isolate (SPI)