The influence of pectinase treatments on the characteristics of pre-treated and lyophilised sunflower meal-whey blends
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The influence of pectinase treatments on the characteristics of pre-treated and lyophilised sunflower meal-whey blends. / Güneş, Zeynep Saliha; Raak, Norbert; Corredig, Milena; Gülseren, İbrahim.
In: International Journal of Food Science and Technology, Vol. 59, 07.2024, p. 4562-4571.Research output: Contribution to journal › Journal article › Research › peer-review
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T1 - The influence of pectinase treatments on the characteristics of pre-treated and lyophilised sunflower meal-whey blends
AU - Güneş, Zeynep Saliha
AU - Raak, Norbert
AU - Corredig, Milena
AU - Gülseren, İbrahim
N1 - Publisher Copyright: © 2024 Institute of Food Science & Technology (IFST).
PY - 2024/7
Y1 - 2024/7
N2 - Whey and sunflower meals are primary by-products of dairy cheese and vegetable oil production, respectively. Due to their widespread abundance, their valorisation could enable the generation of various value-added food ingredients or products. In this study, an effort was made to utilise enzymatic pectinolysis along with other pre-treatments to generate mixtures from whey and sunflower meal (SFM). The increasing presence of SFM increased the critical denaturation temperature of the mixtures and induced less protein structural changes. In addition, the presence of complex carbohydrates in SFM enhanced water and oil holding capacities. In general, pectinase and ultrasonication led to enhanced foaming of the mixtures, although the foams were relatively short-lived. SFM inclusion limited foaming and emulsification capacities of the blends. In most cases, increasing the ratio of SFM to protein resulted in lower total reducing sugars (TRS), suggesting a more limited enzymatic activity. On the other hand, heating temperature or ultrasonication improved the extent of pectinolysis. Pre-treatments and pectinolysis improved the functional properties of SFM and whey protein concentrate blends and are promising as an alternative protein source in new product applications.
AB - Whey and sunflower meals are primary by-products of dairy cheese and vegetable oil production, respectively. Due to their widespread abundance, their valorisation could enable the generation of various value-added food ingredients or products. In this study, an effort was made to utilise enzymatic pectinolysis along with other pre-treatments to generate mixtures from whey and sunflower meal (SFM). The increasing presence of SFM increased the critical denaturation temperature of the mixtures and induced less protein structural changes. In addition, the presence of complex carbohydrates in SFM enhanced water and oil holding capacities. In general, pectinase and ultrasonication led to enhanced foaming of the mixtures, although the foams were relatively short-lived. SFM inclusion limited foaming and emulsification capacities of the blends. In most cases, increasing the ratio of SFM to protein resulted in lower total reducing sugars (TRS), suggesting a more limited enzymatic activity. On the other hand, heating temperature or ultrasonication improved the extent of pectinolysis. Pre-treatments and pectinolysis improved the functional properties of SFM and whey protein concentrate blends and are promising as an alternative protein source in new product applications.
KW - Pectinase
KW - sunflower meal
KW - ultrasonication
KW - valorisation
KW - whey
U2 - 10.1111/ijfs.17180
DO - 10.1111/ijfs.17180
M3 - Journal article
AN - SCOPUS:85192694555
VL - 59
SP - 4562
EP - 4571
JO - International Journal of Food Science and Technology
JF - International Journal of Food Science and Technology
SN - 1365-2621
ER -
ID: 393275858