| Yazarlar (6) |
Prof. Dr. Osman GÜL
Kastamonu Üniversitesi, Türkiye |
Latife Betül Gül
Ondokuz Mayis Üniversitesi, Turkey |
|
Mahmut Ekrem Parlak
Bursa Teknik Üniversitesi, Turkey |
|
Furkan Türker Sarıcaoğlu
Bursa Teknik Üniversitesi, Turkey |
|
İlyas Atalar
Eskişehir Osmangazi Üniversitesi, Turkey |
|
Fatih Törnük
Cumhuriyet Üniversitesi, 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 highest free-SH group (8.21 μmol/g) and surface hydrophobicity (41.14) were recorded for the protein samples treated at 400 MPa (P < 0.05). Similarly, the maximum WHC and OHC, foam capacity and ESI index of sesame protein were obtained by applying 400 MPa pressure. The samples treated with 0.1 MPa and 600 MPa pressure exhibited shear-thinning behavior, while the others exhibited Newtonian-type behavior. The highest viscosity was determined in the samples subjected to 200 MPa pressure. HHP treated samples were more elastic than control sample and gel formation temperature decreased with increasing pressure. Overall, HHP could constitute an important technological approach for improving the techno-functional properties of sesame protein as a functional ingredient in food system. |
| Anahtar Kelimeler |
| High hydrostatic pressure treatment | Protein modification | Protein structure | Sesame protein | Techno-functional properties |
| Makale Türü | Özgün Makale |
| Makale Alt Türü | SSCI, AHCI, SCI, SCI-Exp dergilerinde yayımlanan tam makale |
| Dergi Adı | Food Hydrocolloids |
| Dergi ISSN | 0268-005X Wos Dergi Scopus Dergi |
| Dergi Grubu | Q1 |
| Makale Dili | İngilizce |
| Basım Tarihi | 12-2025 |
| Cilt No | 168 |
| Sayı | 1 |
| Doi Numarası | 10.1016/j.foodhyd.2025.111549 |
| Atıf Sayıları |
