Effect of high pressure homogenization (HPH) on functional and rheological properties of hazelnut meal proteins obtained from hazelnut oil industry by-products
Yazarlar (4)
Furkan Türker Sarıcaoğlu Bayburt Üniversitesi, Türkiye
Prof. Dr. Osman GÜL Ondokuz Mayıs Üniversitesi, Türkiye
Arş. Gör. Ayşegül Beşir Özgeçen Ondokuz Mayıs Üniversitesi, Türkiye
Doç. Dr. İlyas Atalar Ondokuz Mayıs Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Journal of Food Engineering (Q1) | ||
| Dergi ISSN | 0260-8774 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI | ||
| Makale Dili | İngilizce | Basım Tarihi | 10-2018 |
| Kabul Tarihi | – | Yayınlanma Tarihi | 01-09-2018 |
| Cilt / Sayı / Sayfa | 233 / 1 / 98–108 | DOI | 10.1016/j.jfoodeng.2018.04.003 |
| Makale Linki | https://www.sciencedirect.com/science/article/pii/S026087741830150X | ||
| Özet |
| The effect of high pressure homogenization (HPH) on functional and rheological properties of hazelnut meal proteins was investigated. Hazelnut meal proteins were extracted from hazelnut oil industry by-products. Protein patterns remained unchanged up to 75 MPa, and band intensity decreased when pressure reached 100 MPa. HPH treatment decreased particle size, produced higher zeta potential and hence, improved water solubility, which resulted in higher emulsifying and foaming properties. Hazelnut meal protein suspensions displayed shear thinning behavior and higher G′ than Gʹ' which means suspensions had soft-gel network. For better understanding of internal structure, elastic and viscous behavior, creep and recovery tests were explained by Burgers and exponential decay models. Final percentage recovery increased after 100 MPa due to strengthened solid-like structure of protein … |
| Anahtar Kelimeler |
| Creep-recovery behavior | Functional properties | Hazelnut protein | High pressure homogenization | Oil industry by-products | Rheological properties |
Science Direct
Effect of high pressure homogenization (HPH) on functional and rheological properties of hazelnut meal proteins obtained from hazelnut oil industry by-products
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Scopus | 125 |
| Google Scholar | 148 |