| Yazarlar (5) |
Latife Betül Gül
Türkiye |
Prof. Dr. Osman GÜL
Kastamonu Üniversitesi, Türkiye |
|
Furkan Türker Sarıcaoğlu
Türkiye |
|
İlyas Atalar
Türkiye |
|
Fatih Törnük
Türkiye |
| Özet |
| In this study, the modification of sesame protein isolate extracted from sesame cake with high hydrostatic pressure (HHP) was carried out. For this purpose, protein dispersions (4%) were subjected to HHP treatment (up to 600 MPa) and the structural, techno-functional and rheological properties of the sesame protein were determined. Considering the control sample, it was determined that the HHP caused changes in the SDS-PAGE band intensities. The solubility of sesame proteins increased from 54.28% to 80.12% with HHP treatment up to 400 MPa and obtained a minimum (11.06 μm) and maximum (36.96 mV) values in particle size and absolute zeta potential, respectively. The FTIR results indicated that HHP treatment increased β-sheets, reduced α-helix and β-turn structure. The free-SH group and surface hydrophobicity (H0) for control were determined as 4.15 μmol/g protein and 25.47, respectively, and the … |
| Anahtar Kelimeler |
| Bildiri Türü | Tebliğ/Bildiri |
| Bildiri Alt Türü | Özet Metin Olarak Yayınlanan Tebliğ (Uluslararası Kongre/Sempozyum) |
| Bildiri Niteliği | Alanında Hakemli Uluslararası Kongre/Sempozyum |
| Bildiri Dili | İngilizce |
| Kongre Adı | 19th Food Colloids Conference |
| Kongre Tarihi | 14-04-2024 / 18-04-2024 |
| Basıldığı Ülke | Yunanistan |
| Basıldığı Şehir | Selanik |
