| Yazarlar |
Prof. Dr. Osman GÜL
Kastamonu Üniversitesi, Türkiye |
Melike Şeyda Şahin
|
|
Furkan Türker Sarıcaoğlu
Türkiye |
|
İlyas Atalar
Türkiye |
| Özet |
| In this study, sesame protein isolate modified with different emerging technologies, including high-pressure homogenization, high-intensity ultrasonication, and high-hydrostatic pressure, was applied to improve the stability of sesame paste. Sesame protein addition reduced the phase separation by up to 48% in sesame paste compared to the sample (control) without protein addition, and also significantly enhanced the firmness and spreadability. With the addition of sesame protein isolate, the sesame paste samples formed a denser and more compact appearance. The flow characteristics of samples were better fitted by the Herschel-Bulkley equation, and modifying the added protein also played an essential role in improving the flow properties of sesame paste samples. Phase separation and oxidative stability of sesame paste were significantly improved by the addition of modified protein. Overall, the results indicated that sesame protein modified with HPH technology has a significant potential to improve the quality of sesame paste and prevent phase separation. |
| Anahtar Kelimeler |
| Colloidal stability | Emerging technology | Protein modification | Sesame paste | Sesame protein isolate |
| Makale Türü | Özgün Makale |
| Makale Alt Türü | SSCI, AHCI, SCI, SCI-Exp dergilerinde yayımlanan tam makale |
| Dergi Adı | Innovative Food Science & Emerging Technologies |
| Dergi ISSN | 1466-8564 |
| Dergi Tarandığı Indeksler | SCI-Expanded |
| Dergi Grubu | Q1 |
| Makale Dili | Türkçe |
| Basım Tarihi | 08-2024 |
| Cilt No | 96 |
| Sayı | 1 |
| Doi Numarası | 10.1016/j.ifset.2024.103786 |
| Makale Linki | http://dx.doi.org/10.1016/j.ifset.2024.103786 |
| Atıf Sayıları |
