---
_id: '12254'
abstract:
- lang: eng
  text: Depending on the oil production technology, at least 60% of the oilseeds input
    such as sunflower, pumpkin or canola remain as by-product, which is usually denoted
    as press cake (PC) and contains a significant amount of fiber and protein. Its
    further valorization in food requires knowledge on the technofunctional properties
    of the press cake and on possibilities for improving its value. Aim of the current
    study was to evaluate the effect of two separation techniques, namely targeted
    sieving and air classification, on composition, and physical as well as technofunctional
    properties of fractions of sunflower press cake previously milled to <1.0 mm or
    <2.0 mm. It is evident for both separation techniques that fines fractions obtained
    by using smaller sieves or lower air volume flow showed an increased protein content,
    with a protein enrichment factor of up to 1.47. Using PC < 2.0 mm as raw material,
    protein separation efficiency, a combined measure for protein content and yield,
    was higher after separation by air classification. Whereas protein solubility
    was not affected by the particle size distribution of the separated fractions,
    emulsion activity and emulsion stability were improved especially for the small
    particle fractions separated from PC < 2.0 mm.
article_number: '117148'
author:
- first_name: Sophie Morejón
  full_name: Caraballo, Sophie Morejón
  last_name: Caraballo
- first_name: Stephanie
  full_name: Trültzsch, Stephanie
  last_name: Trültzsch
- first_name: Susanne
  full_name: Struck, Susanne
  id: '85030'
  last_name: Struck
  orcid: https://orcid.org/0000-0002-1281-5966
- first_name: Harald
  full_name: Rohm, Harald
  last_name: Rohm
citation:
  ama: 'Caraballo SM, Trültzsch S, Struck S, Rohm H. Dry fractionation of sunflower
    press cake as tool to improve its technofunctional properties. <i>  LWT - food
    science and technology : an official journal of the Swiss Society of Food Science
    and Technology (SGLWT/SOSSTA) and the International Union of Food Science and
    Technology (IUFoST)</i>. 2024;214. doi:<a href="https://doi.org/10.1016/j.lwt.2024.117148">10.1016/j.lwt.2024.117148</a>'
  apa: 'Caraballo, S. M., Trültzsch, S., Struck, S., &#38; Rohm, H. (2024). Dry fractionation
    of sunflower press cake as tool to improve its technofunctional properties. <i> 
    LWT - Food Science and Technology : An Official Journal of the Swiss Society of
    Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food
    Science and Technology (IUFoST)</i>, <i>214</i>, Article 117148. <a href="https://doi.org/10.1016/j.lwt.2024.117148">https://doi.org/10.1016/j.lwt.2024.117148</a>'
  bjps: '<b>Caraballo SM <i>et al.</i></b> (2024) Dry Fractionation of Sunflower Press
    Cake as Tool to Improve Its Technofunctional Properties. <i>  LWT - food science
    and technology : an official journal of the Swiss Society of Food Science and
    Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology
    (IUFoST)</i> <b>214</b>.'
  chicago: 'Caraballo, Sophie Morejón, Stephanie Trültzsch, Susanne Struck, and Harald
    Rohm. “Dry Fractionation of Sunflower Press Cake as Tool to Improve Its Technofunctional
    Properties.” <i>  LWT - Food Science and Technology : An Official Journal of the
    Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International
    Union of Food Science and Technology (IUFoST)</i> 214 (2024). <a href="https://doi.org/10.1016/j.lwt.2024.117148">https://doi.org/10.1016/j.lwt.2024.117148</a>.'
  chicago-de: 'Caraballo, Sophie Morejón, Stephanie Trültzsch, Susanne Struck und
    Harald Rohm. 2024. Dry fractionation of sunflower press cake as tool to improve
    its technofunctional properties. <i>  LWT - food science and technology : an official
    journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and
    the International Union of Food Science and Technology (IUFoST)</i> 214. doi:<a
    href="https://doi.org/10.1016/j.lwt.2024.117148">10.1016/j.lwt.2024.117148</a>,
    .'
  din1505-2-1: '<span style="font-variant:small-caps;">Caraballo, Sophie Morejón</span>
    ; <span style="font-variant:small-caps;">Trültzsch, Stephanie</span> ; <span style="font-variant:small-caps;">Struck,
    Susanne</span> ; <span style="font-variant:small-caps;">Rohm, Harald</span>: Dry
    fractionation of sunflower press cake as tool to improve its technofunctional
    properties. In: <i>  LWT - food science and technology : an official journal of
    the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International
    Union of Food Science and Technology (IUFoST)</i> Bd. 214. Amsterdam, Elsevier
    BV (2024)'
  havard: 'S.M. Caraballo, S. Trültzsch, S. Struck, H. Rohm, Dry fractionation of
    sunflower press cake as tool to improve its technofunctional properties,   LWT
    - Food Science and Technology : An Official Journal of the Swiss Society of Food
    Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science
    and Technology (IUFoST). 214 (2024).'
  ieee: 'S. M. Caraballo, S. Trültzsch, S. Struck, and H. Rohm, “Dry fractionation
    of sunflower press cake as tool to improve its technofunctional properties,” <i> 
    LWT - food science and technology : an official journal of the Swiss Society of
    Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food
    Science and Technology (IUFoST)</i>, vol. 214, Art. no. 117148, 2024, doi: <a
    href="https://doi.org/10.1016/j.lwt.2024.117148">10.1016/j.lwt.2024.117148</a>.'
  mla: 'Caraballo, Sophie Morejón, et al. “Dry Fractionation of Sunflower Press Cake
    as Tool to Improve Its Technofunctional Properties.” <i>  LWT - Food Science and
    Technology : An Official Journal of the Swiss Society of Food Science and Technology
    (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST)</i>,
    vol. 214, 117148, 2024, <a href="https://doi.org/10.1016/j.lwt.2024.117148">https://doi.org/10.1016/j.lwt.2024.117148</a>.'
  short: 'S.M. Caraballo, S. Trültzsch, S. Struck, H. Rohm,   LWT - Food Science and
    Technology : An Official Journal of the Swiss Society of Food Science and Technology
    (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST)
    214 (2024).'
  ufg: '<b>Caraballo, Sophie Morejón u. a.</b>: Dry fractionation of sunflower press
    cake as tool to improve its technofunctional properties, in: <i>  LWT - food science
    and technology : an official journal of the Swiss Society of Food Science and
    Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology
    (IUFoST)</i> 214 (2024).'
  van: 'Caraballo SM, Trültzsch S, Struck S, Rohm H. Dry fractionation of sunflower
    press cake as tool to improve its technofunctional properties.   LWT - food science
    and technology : an official journal of the Swiss Society of Food Science and
    Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology
    (IUFoST). 2024;214.'
date_created: 2024-12-10T11:15:15Z
date_updated: 2024-12-11T08:25:27Z
department:
- _id: DEP4028
- _id: DEP4029
doi: 10.1016/j.lwt.2024.117148
intvolume: '       214'
keyword:
- Sieving
- Air classification
- Particle size
- Water binding
- Foaming
- Emulsification
language:
- iso: eng
place: Amsterdam
publication: '  LWT - food science and technology : an official journal of the Swiss
  Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union
  of Food Science and Technology (IUFoST)'
publication_identifier:
  eissn:
  - 1096-1127
  issn:
  - 0023-6438
publication_status: published
publisher: Elsevier BV
status: public
title: Dry fractionation of sunflower press cake as tool to improve its technofunctional
  properties
type: scientific_journal_article
user_id: '83781'
volume: 214
year: '2024'
...