A review on protein extracts from sunflower cake: techno-functional properties and promising modification methods

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dc.authoridCapanoglu, Esra/0000-0003-0335-9433
dc.authoridGultekin Subasi, Busra/0000-0002-5304-3157
dc.authoridMohammadifar, Mohammad Amin/0000-0001-8804-4873
dc.contributor.authorGultekin Subasi, Busra
dc.contributor.authorVahapoglu, Beyza
dc.contributor.authorCapanoglu, Esra
dc.contributor.authorMohammadifar, Mohammad Amin
dc.date.accessioned2024-10-26T18:09:32Z
dc.date.available2024-10-26T18:09:32Z
dc.date.issued2022
dc.departmentSivas Cumhuriyet Üniversitesi
dc.description.abstractDe-oiled sunflower cake is a sustainable and promising protein source with high phenolic and fiber contents. The cake, which is an industrial by-product has been the subject of many studies investigating various aspects such as protein extraction, functional properties, interaction with other ingredients, and its performance in a wide range of food products. Innovative and conventional techniques of protein extraction from sunflower cake have been investigated to increase extraction yield and improve desired functional characteristics. Modulation of structure of plant-based proteins helps to control their techno-functional properties and widen their applications. Structure modification of proteins by physical methods including ultrasound treatment and gamma irradiation as well as enzymatic and chemical methods has been used to improve the functional properties of sunflower protein. This review collects and critically discusses the available information on techno-functional properties of protein extracts from sunflower cake and how its techno-functional properties can be tailored using various structure modification methods.
dc.identifier.doi10.1080/10408398.2021.1904821
dc.identifier.endpage6697
dc.identifier.issn1040-8398
dc.identifier.issn1549-7852
dc.identifier.issue24
dc.identifier.pmid33792434
dc.identifier.scopus2-s2.0-85103544020
dc.identifier.scopusqualityQ1
dc.identifier.startpage6682
dc.identifier.urihttps://doi.org/10.1080/10408398.2021.1904821
dc.identifier.urihttps://hdl.handle.net/20.500.12418/30162
dc.identifier.volume62
dc.identifier.wosWOS:000635836200001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherTaylor & Francis Inc
dc.relation.ispartofCritical Reviews in Food Science and Nutrition
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectBy-product
dc.subjectplant protein
dc.subjectprotein functionality
dc.subjectprotein modification
dc.subjectsunflower protein
dc.subjectsustainability
dc.titleA review on protein extracts from sunflower cake: techno-functional properties and promising modification methods
dc.typeReview Article

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