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dc.contributor.authorCoşkun, Ö.
dc.contributor.authorGülseren, İ.
dc.description.abstractPurpose: Oil processing generates an increasing extent of deoiled seed meals globally, which are rich in plant proteins. Based on simple aqueous extraction techniques, a variety of technically and biologically active plant protein products can be generated from deoiled meals. Methods: Pumpkin, pomegranate, and grape seed protein concentrates were prepared using aqueous protein extraction techniques (alkali extraction-isoelectric precipitation (AE-IP), salt extraction (SE), and micellar precipitation (MP)). Protein concentration was determined using a Kjeldahl method. SDS-PAGE was utilized to determine the molecular weight distribution of proteins. Functional characteristics of the isolated proteins were investigated based on solubility, water and oil holding capacities (WHC and OHC), foaming and emulsion forming capacities, drop shape tensiometry, and thermal gelation characteristics. Results: Protein concentration in the samples was widely distributed between 20 and 86%. Protein contents of AE-IP-treated pumpkin, pomegranate, and grape seed protein concentrates were 82.9, 45.8, and 30.1%, respectively. Although the foam formation and water holding capacities of these protein concentrates were relatively weak, oil holding characteristics were comparable or better than a commercial soy protein isolate. All proteins demonstrated considerable surface activity at the air-water interface. Pumpkin and pomegranate protein concentrates formed weak gels upon heating, whereas the heating of grape seed protein concentrates did not yield thermally induced gels. Conclusion: Extraction techniques had a clear bearing on both protein concentration and functionality of the current concentrates. While further processing could enhance their functionality, current samples demonstrated considerable functionality after simple extraction techniques that are conveniently adaptable to industrial settings. © 2020, Springer Nature Switzerland AG.en_US
dc.description.sponsorship115O569; Türkiye Bilimsel ve Teknolojik Araştirma Kurumu, TÜBITAKen_US
dc.description.sponsorshipThe authors would like to also express their gratitude to Neva Foods Ltd. (?stanbul, Turkey) for the donation of all of the deoiled plant meals. Anton Paar, Turkey is also acknowledged for their support in rheological analysis.en_US
dc.description.sponsorshipThis study was funded by a grant from TÜBİTAK 3501 Programme (Grant No. 115O569; The Scientific and Technological Research Council of Turkey).en_US
dc.publisherSpringer Natureen_US
dc.subjectCold press mealsen_US
dc.subjectGrape seeden_US
dc.subjectPomegranate seeden_US
dc.subjectProtein functionalityen_US
dc.subjectPumpkin seeden_US
dc.subjectThermally induced gelsen_US
dc.titleAqueous extraction and functionality of protein concentrates manufactured from cold press meals of pumpkin, pomegranate, and grape seedsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.department-tempCoşkun, Ö., Department of Food Engineering, İstanbul Sabahattin Zaim University (İZÜ), Halkalı Campus, 34303, Küçükçekmece, İstanbul, Turkey, Department of Food Science, Aarhus University, Agro Food Park 48, Aarhus N, 8200, Denmark; Gülseren, İ., Department of Food Engineering, İstanbul Sabahattin Zaim University (İZÜ), Halkalı Campus, 34303, Küçükçekmece, İstanbul, Turkeyen_US

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