TY - JOUR
T1 - A review on protein extracts from sunflower cake
T2 - techno-functional properties and promising modification methods
AU - Gültekin Subaşı, Büşra
AU - Vahapoğlu, Beyza
AU - Capanoglu, Esra
AU - Mohammadifar, Mohammad Amin
N1 - Publisher Copyright:
© 2021 Taylor & Francis Group, LLC.
PY - 2022
Y1 - 2022
N2 - De-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.
AB - De-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.
KW - By-product
KW - plant protein
KW - protein functionality
KW - protein modification
KW - sunflower protein
KW - sustainability
UR - http://www.scopus.com/inward/record.url?scp=85103544020&partnerID=8YFLogxK
U2 - 10.1080/10408398.2021.1904821
DO - 10.1080/10408398.2021.1904821
M3 - Review article
C2 - 33792434
AN - SCOPUS:85103544020
SN - 1040-8398
VL - 62
SP - 6682
EP - 6697
JO - Critical Reviews in Food Science and Nutrition
JF - Critical Reviews in Food Science and Nutrition
IS - 24
ER -
