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

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 ingred...

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Published in	Critical reviews in food science and nutrition Vol. 62; no. 24; pp. 6682 - 6697
Main Authors	Gültekin Subaşı, Büşra, Vahapoğlu, Beyza, Capanoglu, Esra, Mohammadifar, Mohammad Amin
Format	Journal Article
Language	English
Published	United States Taylor & Francis 29.08.2022 Taylor & Francis Ltd
Subjects	By-product cakes food science Gamma irradiation gamma radiation Helianthus industrial byproducts Irradiation Phenolic compounds Phenols plant protein Plant-based foods protein functionality protein modification protein sources Proteins sunflower cake sunflower protein sunflower seed protein Sunflowers sustainability Ultrasonic processing Ultrasonic testing ultrasonic treatment γ Radiation protein modification plant protein By-product sunflower protein sustainability protein functionality
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Abstract	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.
AbstractList	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.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. 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.
Author	Gültekin Subaşı, Büşra Vahapoğlu, Beyza Mohammadifar, Mohammad Amin Capanoglu, Esra
Author_xml	– sequence: 1 givenname: Büşra surname: Gültekin Subaşı fullname: Gültekin Subaşı, Büşra organization: Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark – sequence: 2 givenname: Beyza surname: Vahapoğlu fullname: Vahapoğlu, Beyza organization: Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University – sequence: 3 givenname: Esra surname: Capanoglu fullname: Capanoglu, Esra organization: Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University – sequence: 4 givenname: Mohammad Amin surname: Mohammadifar fullname: Mohammadifar, Mohammad Amin organization: Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark
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Snippet	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...
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SubjectTerms	By-product cakes food science Gamma irradiation gamma radiation Helianthus industrial byproducts Irradiation Phenolic compounds Phenols plant protein Plant-based foods protein functionality protein modification protein sources Proteins sunflower cake sunflower protein sunflower seed protein Sunflowers sustainability Ultrasonic processing Ultrasonic testing ultrasonic treatment γ Radiation
Title	A review on protein extracts from sunflower cake: techno-functional properties and promising modification methods
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