| Yazarlar (6) |
Prof. Dr. Osman GÜL
Kastamonu Üniversitesi, Türkiye |
Furkan Türker Sarıcaoğlu
Bursa Teknik Üniversitesi, Türkiye |
|
İlyas Atalar
Eskişehir Osmangazi Üniversitesi, Türkiye |
|
Latife Betül Gül
Giresun Üniversitesi, Türkiye |
|
Fatih Törnük
Yıldız Teknik Üniversitesi, Türkiye |
|
Şenay Şimşek
Purdue University, Amerika Birleşik Devletleri |
| Özet |
| Plant-derived proteins, such as those from sesame seeds, have the potential to be used as versatile food ingredients. End-use functionality can be further improved by high-intensity ultrasound treatments. The effects of high-intensity ultrasound on the properties of sesame protein isolates from cold-pressed sesame cake were evaluated. The SDS-PAGE demonstrated no significant changes in the molecular weight of proteins. Ultrasound treatments resulted in decreased particle size with a more uniform distribution, resulting in the exposure of hydrophobicity and free −SH groups and increased zeta potential. Although FTIR spectra of proteins were similar after ultrasonication, a partial increase in the intensity of the amide A band was observed. The ultrasound significantly (p < 0.05) affected the secondary structure of proteins. While optical micrographics revealed a dispersed structure with smaller particles after treatments, microstructural observations indicated more rough and irregular surfaces. Water solubility was improved to 80.73% in the sample subjected to 6 min of ultrasonication. Sesame protein solutions treated for 4 and 6 min exhibited viscoelastic structure (storage modulus (G′) > loss modulus (G′′)). In addition, the gelation temperature of proteins decreased to about 60–65 °C with increasing treatment time. Overall, ultrasound is a useful technique for the modification of sesame protein isolates. |
| Anahtar Kelimeler |
| high-intensity ultrasound | rheological properties | sesame protein | structural properties | technofunctional properties |
| Makale Türü | Özgün Makale |
| Makale Alt Türü | SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale |
| Dergi Adı | Foods |
| Dergi ISSN | 2304-8158 Wos Dergi Scopus Dergi |
| Dergi Tarandığı Indeksler | SCI-Expanded |
| Dergi Grubu | Q1 |
| Makale Dili | Türkçe |
| Basım Tarihi | 04-2023 |
| Cilt No | 12 |
| Sayı | 9 |
| Doi Numarası | 10.3390/foods12091791 |
| Makale Linki | http://dx.doi.org/10.3390/foods12091791 |
| Atıf Sayıları | |
| SCOPUS | 35 |
| Google Scholar | 36 |
