Dephenolization Methods, Quality Characteristics, Applications, and Advancements of Dephenolized Cottonseed Protein: Review
文献类型： 外文期刊
作者： Huang, Xuegang 1 ; Hu, Yumeng 1 ; Li, Zhenyuan 1 ; Jiao, Bo 1 ; Ma, Xiaojie 1 ; Guo, Qin 1 ; Wang, Qiang 1 ;
作者机构： 1.Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr, Beijing 100193, Peoples R China
关键词： cottonseed meal; cottonseed protein; dephenolization; preparation methods; quality characteristics; applications
期刊名称：FOODS （ 影响因子：5.1； 五年影响因子：5.6 ）
ISSN：
年卷期： 2025 年 14 卷 4 期
页码：
收录情况： SCI
摘要： Dephenolized cottonseed protein is a high-protein product obtained through the further dephenolization of cottonseed meal or by removing the lint and shell of cottonseed, extracting the oil at a low temperature, and subsequently eliminating toxic substances (gossypol). This paper presents a review of the latest advancements in the dephenolization methods, quality characteristics, and application domains of dephenolized cottonseed protein. It focuses on enhanced dephenolization methods, and summarizes the composition, structural characteristics, functional properties, and recent research developments. Additionally, it identifies challenges, opportunities, and new directions for future research on dephenolized cottonseed protein, which will contribute to advancing the field of dephenolized cottonseed protein research.
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