Modulating the Structural, Thermal and Techno‐Functional Properties of Sesame Protein Isolate Using Nonthermal Techniques
Yazarlar (4)
Prof. Dr. Osman GÜL Kastamonu Üniversitesi, Türkiye
Melike Şeyda Şahin
Kastamonu Üniversitesi, Türkiye
Kastamonu Üniversitesi, Türkiye
Abdullah Akgün Trakya Üniversitesi, Türkiye
Dr. Öğr. Üyesi Latife Betül Gül Ondokuz Mayıs Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
(SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale)
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| Dergi Adı | Food Science and Nutrition (Q2) | ||
| Dergi ISSN | 2048-7177 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | Türkçe | Basım Tarihi | 04-2025 |
| Cilt / Sayı / Sayfa | 13 / 4 / – | DOI | 10.1002/fsn3.70144 |
| Makale Linki | https://doi.org/10.1002/fsn3.70144 | ||
| Özet |
| Sesame protein isolate is a promising sustainable plant‐based protein due to its high nutritional value and unique flavor. However, due to several challenges related to its functional characteristics, sesame protein can only be used sparingly in food applications. Therefore, the main objective of this study was to investigate the effects of nonthermal techniques including high‐pressure homogenization (HPH, 100 MPa), high‐intensity ultrasound (US, at a frequency of 20 kHz for 6 min), and high hydrostatic pressure (HHP, 400 MPa for 5 min) on the structure and functional properties of sesame protein isolate from sesame cake as a by‐product. The results indicated that all nonthermal treatments encouraged the sesame protein insoluble suspension to change into a consistent protein dispersion, increasing the stability of the protein while reducing particle size (from 65.73 to 1.48 μm), increasing zeta potential … |
| Anahtar Kelimeler |
| nonthermal techniques | physical modification | sesame protein isolate | techno-functional properties |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Scopus | 5 |
| Google Scholar | 6 |