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

• 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

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...