Effects of high hydrostatic pressure treatment on structural, techno-functional and rheological properties of sesame protein isolate
Yazarlar (6)
Prof. Dr. Osman GÜL Kastamonu Üniversitesi, Türkiye
Dr. Öğr. Üyesi Latife Betül Gül Ondokuz Mayıs Üniversitesi, Türkiye
Arş. Gör. Mahmut Ekrem Parlak Bursa Teknik Üniversitesi, Türkiye
Furkan Türker Sarıcaoğlu Bursa Teknik Üniversitesi, Türkiye
Doç. Dr. İlyas Atalar Eskişehir Osmangazi Üniversitesi, Türkiye
Prof. Dr. Fatih Törnük Cumhuriyet 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 | 01-2025 |
| Cilt / Sayı / Sayfa | 168 / 1 / 14–0 | DOI | 10.1016/j.foodhyd.2025.111549 |
| Makale Linki | https://doi.org/10.1016/j.foodhyd.2025.111549 | ||
| 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 |
| High hydrostatic pressure treatment | Protein modification | Protein structure | Sesame protein | Techno-functional properties |
Science Direct
Effects of high hydrostatic pressure treatment on structural, techno-functional and rheological properties of sesame protein isolate
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Scopus | 9 |
| Google Scholar | 10 |