Influence of pH and ionic strength on the bulk and interfacial rheology and technofunctional properties of hazelnut meal protein isolate
Yazarlar (5)
Prof. Dr. Osman GÜL Kastamonu Üniversitesi, Türkiye
Latife Betul Gul Giresun Üniversitesi, Türkiye
Tugba Baskıncı Kastamonu Üniversitesi, Türkiye
Mahmut Ekrem Parlak Bursa Teknik Üniversitesi, Türkiye
Furkan Turker Saricaoglu Bursa Teknik Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Food Research International (Q1) | ||
| Dergi ISSN | 0963-9969 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | Türkçe | Basım Tarihi | 07-2023 |
| Kabul Tarihi | – | Yayınlanma Tarihi | 01-07-2023 |
| Cilt / Sayı / Sayfa | 169 / 1 / – | DOI | 10.1016/j.foodres.2023.112906 |
| Makale Linki | http://dx.doi.org/10.1016/j.foodres.2023.112906 | ||
| Özet |
| The functional, bulk, and interfacial shear rheological properties of hazelnut protein isolate were studied at different pH values between 3.0 and 8.0 and ionic strength levels between 0.0 and 1.0 M. The results showed that pH significantly affected protein solubility, emulsion properties, water and oil holding capacities, foam stability, surface hydrophobicity, and free -SH groups. The highest surface hydrophobicity, free -SH groups, and better functional properties were observed at pH 8.0. Protein solubility also increased with increasing ionic strength up to 0.6 M. The emulsion and foam stability of hazelnut protein isolate showed similar changes with protein solubility. The flow behavior of hazelnut protein suspensions was found to be shear thinning with the highest consistency index at pH 3.0 and the lowest at pH 6.0, however, the ionic strength did not significantly affect the consistency coefficient but did cause a … |
| Anahtar Kelimeler |
| Functional properties | Hazelnut protein | Interfacial shear rheology | Ionic strength | pH | Rheology |
Science Direct
Influence of pH and ionic strength on the bulk and interfacial rheology and technofunctional properties of hazelnut meal protein isolate
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Scopus | 38 |
| Google Scholar | 44 |