数字农科院2.0

Dephenolization Methods, Quality Characteristics, Applications, and Advancements of Dephenolized Cottonseed Protein: Review

文献类型： 外文期刊

作者： Xuegang Huang;Yumeng Hu;Zhenyuan Li;Bo Jiao;Xiaojie Ma;Qin Guo;Qiang Wang

作者机构：

关键词： applications;cottonseed meal;cottonseed protein;dephenolization;preparation methods;quality characteristics

期刊名称： Foods

ISSN： 2304-8158

年卷期： 2025 年 14 卷 4 期

页码：

收录情况： SCIE（2025版）

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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