Protein extracts from de-oiled sunflower cake: Structural, physico-chemical and functional properties after removal of phenolics

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dc.authoridSloth, Jens Jorgen/0000-0002-3636-8769
dc.authoridCasanova, Federico/0000-0001-7418-3223
dc.authoridMohammadifar, Mohammad Amin/0000-0001-8804-4873
dc.authoridAjalloueian, Fatemeh/0000-0001-5061-827X
dc.contributor.authorSubasi, Busra Gultekin
dc.contributor.authorCasanova, Federico
dc.contributor.authorCapanoglu, Esra
dc.contributor.authorAjalloueian, Fatemeh
dc.contributor.authorSloth, Jens J.
dc.contributor.authorMohammadifar, Mohammad Amin
dc.date.accessioned2024-10-26T18:09:44Z
dc.date.available2024-10-26T18:09:44Z
dc.date.issued2020
dc.departmentSivas Cumhuriyet Üniversitesi
dc.description.abstractThe 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.
dc.description.sponsorshipNational Food Institute, Technical University of Denmark (DTU) - Olin Edirne Oil Company (Edirne, Turkey)
dc.description.sponsorshipAnalysis of chemical composition were done in the laboratories of the Food Engineering Department of Istanbul Technical University. All other analyses were carried out in the Food Production Engineering Group, National Food Institute, Technical University of Denmark (DTU). This research was funded by the Erasmus Plus Staff Mobility-Training. Authors thank the Olin Edirne Oil Company (Edirne, Turkey), for providing the de-oiled sunflower cake.
dc.identifier.doi10.1016/j.fbio.2020.100749
dc.identifier.issn2212-4292
dc.identifier.issn2212-4306
dc.identifier.scopus2-s2.0-85090721674
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.fbio.2020.100749
dc.identifier.urihttps://hdl.handle.net/20.500.12418/30254
dc.identifier.volume38
dc.identifier.wosWOS:000597129200002
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofFood Bioscience
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectHelianthus annuus
dc.subjectSunflower cake
dc.subjectde-phenolized sunflower protein
dc.subjectFoaming properties
dc.subjectInterfacial rheology
dc.titleProtein extracts from de-oiled sunflower cake: Structural, physico-chemical and functional properties after removal of phenolics
dc.typeArticle

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