The influence of pectinase treatments on the characteristics of pre‐treated and lyophilised sunflower meal‐whey blends

• Published in: International journal of food science & technology 2024-07, Vol.59 (7), p.4562-4571
• Main Authors: Güneş, Zeynep Saliha, Raak, Norbert, Corredig, Milena, Gülseren, İbrahim
• Format: Article
• Language: English
• Subjects: Carbohydrates; cheeses; Denaturation; Emulsification; emulsifying; Enzymatic activity; enzyme activity; Foaming; food science; freeze drying; Helianthus; Helianthus annuus; Meals; Mixtures; Pectinase; polygalacturonase; protein sources; Proteins; sunflower meal; Sunflowers; temperature; ultrasonic treatment; ultrasonication; valorisation; value added; vegetable oil; Vegetable oils; Whey; Whey protein; whey protein concentrate
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.17180

Summary 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. The impact of pectinase treatments on the characteristics of dried (lyophilised) blends of whey protein concentrate and sunflower meal, subjected to heating, ultrasonication, or a combination of both (referred to as thermosonication).