Publicação
Safflower Protein Hydrolysates: Physicochemical, Functional Properties and Antioxidant Activities
| datacite.subject.sdg | 02:Erradicar a Fome | |
| dc.contributor.author | Korkmaz, Fatma | |
| dc.contributor.author | Mutlu, Ceren | |
| dc.date.accessioned | 2025-11-11T15:01:45Z | |
| dc.date.available | 2025-11-11T15:01:45Z | |
| dc.date.issued | 2025 | |
| dc.description.abstract | This study aimed to investigate the effect of enzymatic hydrolysis on the physicochemical, functional, and antioxidant properties of safflower protein isolate and hydrolysates. Isolated safflower protein was hydrolyzed by both Alcalase and Flavourzyme at the degree of hydrolysis of 2%, 4%, 6%, 8%, and 10%. Safflower protein hydrolysates exhibited a lighter color (3.74%–8.79%) and reduced redness (69.11%–102.85%) with lower cohesiveness (15.29%–21.76%) and better flowability (25.91%–40.27%) compared to the protein isolate. Moreover, the surface hydrophobicity of safflower protein isolate decreased up to 73.18% with hydrolysis, while solubility increased up to 54.42% at pH 4–7. Safflower proteins hydrolyzed with Alcalase had higher oil binding, foaming, and emulsion capacities than samples hydrolyzed with Flavourzyme, while their water holding capacities were lower. Furthermore, safflower proteins hydrolyzed with Alcalase at an 8% degree of hydrolysis displayed the highest foaming capacity (up to 3.89 times) and emulsion capacity (up to 1.23 times) in all samples. However, it had poor foam (up to 67.06%) and emulsion stability (up to 74.35%). Additionally, safflower protein hydrolysates demonstrated higher ABTS<jats:sup>•+</jats:sup> and DPPH radical scavenging activity. Overall, safflower protein hydrolysates showed better physicochemical, functional, and antioxidant properties than protein isolates, depending on enzyme types and degree of hydrolysis. | eng |
| dc.description.sponsorship | The Turkish Scientific and Technological Research Council (T\u00DCB\u0130TAK) is acknowledged for supporting this research (project no. 222O238). | |
| dc.identifier.citation | Korkmaz, Fatma; Mutlu, Ceren (2025). Safflower Protein Hydrolysates: Physicochemical, Functional Properties and Antioxidant Activities. Food Science and Nutrition. ISSN 2048-7177. 13:5, p. 1-13 | |
| dc.identifier.doi | 10.1002/fsn3.70258 | |
| dc.identifier.issn | 2048-7177 | |
| dc.identifier.uri | http://hdl.handle.net/10198/35037 | |
| dc.language.iso | eng | |
| dc.peerreviewed | yes | |
| dc.publisher | John Wiley and Sons | |
| dc.relation.ispartof | Food Science & Nutrition | |
| dc.relation.ispartofseries | Food Science & Nutrition | |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | |
| dc.subject | Degree of hydrolysis | |
| dc.subject | Enzymatic hydrolysis | |
| dc.subject | Flavourzyme | |
| dc.subject | Safflower protein | |
| dc.title | Safflower Protein Hydrolysates: Physicochemical, Functional Properties and Antioxidant Activities | |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| oaire.citation.endPage | 13 | |
| oaire.citation.issue | 5 | |
| oaire.citation.startPage | 1 | |
| oaire.citation.title | Food Science and Nutrition | |
| oaire.citation.volume | 13 | |
| oaire.version | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |
| person.identifier.ciencia-id | D513-E843-08D9 | |
| person.identifier.orcid | 0000-0003-4943-2798 | |
| relation.isAuthorOfPublication | 78a515e1-c1d7-4608-a3ed-a6d43f19e201 | |
| relation.isAuthorOfPublication.latestForDiscovery | 78a515e1-c1d7-4608-a3ed-a6d43f19e201 |