Physicochemical and functional properties of safflower protein isolate: Effect of drying methods and spray drying temperatures

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dc.authoridTuncel, Necati Barış / 0000-0001-9885-5063
dc.contributor.authorKorkmaz, Fatma
dc.contributor.authorTuncel, Necati Barış
dc.date.accessioned2025-05-29T02:58:02Z
dc.date.available2025-05-29T02:58:02Z
dc.date.issued2025
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractIn this study, the effects of the drying method and spray drying inlet air temperature on the color, surface morphology, hydrophobicity, powder and functional properties of safflower protein isolate were investigated. Safflower protein was extracted using the alkaline extraction and isoelectric precipitation method and then dried using freeze-drying and spray-drying at 140, 150, 160, 170, and 180 degrees C inlet air temperatures. When compared to the spray-dried samples, freeze-dried safflower protein isolate had lower cohesiveness (1.18) and better flowability (15.12%) with higher bulk density (0.31 g/cm3) and lower tapped bulk density (0.37 g/cm3). Additionally, its wetting time (9.00 s) was also found to be lower. On the other hand, spray-dried samples exhibited lighter color, higher foaming capacity (30.00-38.75%) and stability (87.50-89.17%), and emulsion activity (51.25-54.50%) and stability (85.76-87.51%) than the freeze-dried sample. Moreover, it was found that the foaming capacity and emulsion activity of safflower protein spray-dried at 140 degrees C were higher than those of other spray-dried samples. Overall, freeze-dried safflower protein showed better powder properties, while spray-dried samples had better functional properties. Consequently, it was shown that the choice of drying method and spray drying inlet air temperature were critical for the powder and functional properties of safflower protein.
dc.description.sponsorshipScientific and Technological Research Council of Turkiye (TUBITAK); Scientific and Technological Research Council (TUBITAK) [222O238]
dc.description.sponsorshipOpen access funding provided by the Scientific and Technological Research Council of Turkiye (TUBITAK). This research is funded by Scientific and Technological Research Council (TUBITAK) (Project No: 222O238).
dc.identifier.doi10.1007/s13399-025-06876-z
dc.identifier.issn2190-6815
dc.identifier.issn2190-6823
dc.identifier.scopus2-s2.0-105003220543
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1007/s13399-025-06876-z
dc.identifier.urihttps://hdl.handle.net/20.500.12428/30253
dc.identifier.wosWOS:001472815600001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer Heidelberg
dc.relation.ispartofBiomass Conversion and Biorefinery
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250529
dc.subjectScanning electron microscopy
dc.subjectSurface hydrophobicity
dc.subjectProtein solubility
dc.subjectFoaming and emulsion properties
dc.subjectLeast gelatinization concentration
dc.titlePhysicochemical and functional properties of safflower protein isolate: Effect of drying methods and spray drying temperatures
dc.typeArticle

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