|
October 20, 2025 - GTU Office of Press and Public Relations A research project led by Assoc. Prof. Müge İşleten-Hoşoğlu from the Institute of Biotechnology at Gebze Technical University (GTU), carried out within the scope of the 2023 YÖK-ADEP program, makes significant scientific contribution to the diversifying of protein sources and developing sustainable food systems. The project is conducted in collaboration with the Departments of Food Engineering at Uşak University and Çanakkale Onsekiz Mart University, as well as industry partners MAYSA Gıda A.Ş. and Sigma Mühendislik Makina San. ve Tic. A.Ş.
In the study, protein concentrates were produced from legumes, food industry by-products (e.g., sunflower meal, cold-pressed hazelnut cake), and microalgae biomass, and were systematically compared. The research directly evaluated the yield, purity, solubility, and functional properties of proteins derived from different sources. While legumes provided the highest protein content and purity, industrial by-products such as sunflower meal and hazelnut cake were also found to have high potential. The study demonstrated that these proteins could be used either individually or as components in mixed formulations in food applications.
The project aims to contribute to the strengthening of sustainable production chains in the food and bio-based industries. Furthermore, it presents a scientific approach directly aligned with the United Nations Sustainable Development Goals (SDG 2: Zero Hunger, SDG 3: Good Health and Well-Being, SDG 12: Responsible Consumption and Production).
As a tangible outcome of GTU’s scientific and industrial collaborations in biotechnology and sustainable food systems, the study seeks to enhance the university’s international visibility.
Paper Title: Screening of Various Raw Materials and Their Protein Concentrates: Focus on Alkaline Extraction Yields and Physicochemical Characterizations
Authors: Bilgen Özsoy, Cansu Yay, Alper Yellice, Buse Bıyıklı, Onur Karaalioğlu, Onur Güneşer, Yonca Yüceer, Umut Çiftçi & Müge İşleten-Hoşoğlu Journal: European Food Research and Technology |
