Effect of high-pressure homogenization pretreatment on gelation behavior and physicochemical, rheological and structural properties of sesame protein isolate with glucono-δ-lactone
Yazarlar (2)
Iannıe Marıbao
Mindanao State University Tawi-Tawi College Of Technology And Oceanography, Filipinler
Mindanao State University Tawi-Tawi College Of Technology And Oceanography, Filipinler
Prof. Dr. Osman GÜL Kastamonu Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Food Hydrocolloids (Q1) | ||
| Dergi ISSN | 0268-005X Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | Türkçe | Basım Tarihi | 10-2024 |
| Cilt / Sayı / Sayfa | 155 / 1 / – | DOI | 10.1016/j.foodhyd.2024.110240 |
| Makale Linki | http://dx.doi.org/10.1016/j.foodhyd.2024.110240 | ||
| Özet |
| This study investigated the gelation of sesame protein isolate induced by high-pressure homogenization (HPH) with glucono-δ-lactone (GDL) acidification, focusing on the effect of pressures on gelation behavior and physicochemical, rheological and microstructural properties of the resulting gels. The HPH significantly affected the acidification kinetic parameters such as Vmax, Tmax, T5, and T4.5. The maximum Vmax (0.062 pH units/min) value was determined in the sample treated with 100 MPa, and T4.5 was decreased by 30 min with HPH at 50 and 100 MPa pressures. The particle size of sesame protein decreased with the homogenization pressure increased, and this played a role in the formation of lower particle size aggregates after gelation. The highest water holding capacity (69.02%) and gel strength (7.9 g) were reached with a pressure at 100 and 150 MPa, respectively. While a significant increase in the … |
| Anahtar Kelimeler |
| Acidification kinetics | Glucono-δ-lactone | High-pressure homogenization (HPH) | Intermolecular forces | Rheological properties | Sesame protein |