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

作者：Xuegang Huang, Yumeng Hu, Zhenyuan Li, Bo Jiao, Xiaojie Ma, Qin Guo, Qiang Wang · 发表于：Foods · 年份：2025 · DOI：10.3390/foods14040628 · 被引用次数：14 · 研究领域：GABA and Rice Research、Proteins in Food Systems、Protein Hydrolysis and Bioactive Peptides

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.