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

Büşra Gültekin Subaşı; Federico Casanova; Esra Capanoglu; Fatemeh Ajalloueian; Jens J. Sloth; Mohammad Amin Mohammadifar

doi:10.1016/j.fbio.2020.100749

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

Büşra Gültekin Subaşı, Federico Casanova^*, Esra Capanoglu, Fatemeh Ajalloueian, Jens J. Sloth, Mohammad Amin Mohammadifar^*

^*Bu çalışma için yazışmadan sorumlu yazar

Gıda Mühendisliği Bölümü

Araştırma sonucu: ???type-name??? › Makale › bilirkişi

34 Atıf (Scopus)

Özet

The 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.

Orijinal dil	İngilizce
Makale numarası	100749
Dergi	Food Bioscience
Hacim	38
DOI'lar	https://doi.org/10.1016/j.fbio.2020.100749
Yayın durumu	Yayınlandı - Ara 2020

Bibliyografik not

Publisher Copyright:
© 2020 Elsevier Ltd

Finansman

Analysis 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. Analysis 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.

Finansörler	Finansör numarası
Erasmus Plus Staff Mobility-Training
National Food Institute
Olin Edirne Oil Company
Danmarks Tekniske Universitet
Istanbul Teknik Ãniversitesi

Belgeye Erişim

10.1016/j.fbio.2020.100749

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Alıntı Yap

@article{b981ae86f05f4b8fa3739b426f5fdc0e,

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

abstract = "The 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.",

keywords = "Foaming properties, Helianthus annuus, Interfacial rheology, Sunflower cake, de-phenolized sunflower protein",

author = "Suba{\c s}ı, {B{\"u}{\c s}ra G{\"u}ltekin} and Federico Casanova and Esra Capanoglu and Fatemeh Ajalloueian and Sloth, {Jens J.} and Mohammadifar, {Mohammad Amin}",

note = "Publisher Copyright: {\textcopyright} 2020 Elsevier Ltd",

year = "2020",

month = dec,

doi = "10.1016/j.fbio.2020.100749",

language = "English",

volume = "38",

journal = "Food Bioscience",

issn = "2212-4292",

publisher = "Elsevier B.V.",

}

TY - JOUR

T1 - Protein extracts from de-oiled sunflower cake

T2 - Structural, physico-chemical and functional properties after removal of phenolics

AU - Subaşı, Büşra Gültekin

AU - Casanova, Federico

AU - Capanoglu, Esra

AU - Ajalloueian, Fatemeh

AU - Sloth, Jens J.

AU - Mohammadifar, Mohammad Amin

PY - 2020/12

Y1 - 2020/12

N2 - The 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.

AB - The 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.

KW - Foaming properties

KW - Helianthus annuus

KW - Interfacial rheology

KW - Sunflower cake

KW - de-phenolized sunflower protein

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U2 - 10.1016/j.fbio.2020.100749

DO - 10.1016/j.fbio.2020.100749

M3 - Article

AN - SCOPUS:85090721674

SN - 2212-4292

VL - 38

JO - Food Bioscience

JF - Food Bioscience

M1 - 100749

ER -

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

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