Extraction and Functional Properties of Proteins from Pre-roasted and Enzyme Treated Poppyseed (Papaver somniferum L.) Press Cakes

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dc.authoridYılmaz, Emin/0000-0003-1527-5042
dc.contributor.authorYılmaz, Emin
dc.contributor.authorEmir, Dilek Dundar
dc.date.accessioned2025-01-27T20:41:05Z
dc.date.available2025-01-27T20:41:05Z
dc.date.issued2016
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractIn this study, proteins of the defatted meals obtained from cold-pressed poppyseed previously treated (pre-roasting and enzyme against control) were extracted and their compositional and functional properties were determined. Saline-alkaline extraction (pH 11-12, and 0.2-0.6 M NaCI) and isoelectric point (pH 4.0-5.5) precipitation technique showed that seed pre-roasting enhances protein yield while enzyme treatment reduces it. There were 7 bands on SDS-PAGE, and enzyme treated samples were weaker than control. While enzyme treatment decreased denaturation temperatures (T-d), roasting enhanced the enthalpy change (Delta D) values. Pre-treatments caused a decrease in protein least gelling concentration (LGC) values. Water and oil holding capacities (WHC and OHC) were found lower in enzyme treated and higher in pre-roasted samples. Similar effects were also determined for emulsifying activity (EA) and emulsion stability (ES) values. While foaming capacity (FC) in treated samples decreased, foam stability (FS) increased oppositely. In conclusion, poppyseed meals can be nutritionally good source for diet protein, and a limited pre-roasting can be very beneficial for enhanced protein extraction yield and desirable functional properties.
dc.description.sponsorshipTUBITAK (The Scientific and Technological Research Council of Turkey) [1130547]
dc.description.sponsorshipThis study was funded by the TUBITAK (The Scientific and Technological Research Council of Turkey), Project No: 1130547. The authors thank for the fund.
dc.identifier.doi10.5650/jos.ess15228
dc.identifier.endpage329
dc.identifier.issn1345-8957
dc.identifier.issn1347-3352
dc.identifier.issue4
dc.identifier.pmid26972462
dc.identifier.scopus2-s2.0-84962449651
dc.identifier.scopusqualityQ3
dc.identifier.startpage319
dc.identifier.urihttps://doi.org/10.5650/jos.ess15228
dc.identifier.urihttps://hdl.handle.net/20.500.12428/24005
dc.identifier.volume65
dc.identifier.wosWOS:000373250100007
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherJapan Oil Chemists Soc
dc.relation.ispartofJournal of Oleo Science
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectpoppyseed
dc.subjectprotein
dc.subjectextraction
dc.subjectfunctional property
dc.subjectthermal property
dc.titleExtraction and Functional Properties of Proteins from Pre-roasted and Enzyme Treated Poppyseed (Papaver somniferum L.) Press Cakes
dc.typeArticle

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