Mechanism for Improving Acid-Induced Hazelnut Protein Gels Through High-Pressure Homogenization: Effect on Structural, Rheological and Gelling Properties
Yazarlar (6)
Prof. Dr. Osman GÜL Kastamonu Üniversitesi, Türkiye
Abdullah Akgün Trakya Üniversitesi, Türkiye
Iannie Marıbao Mindanao State University Tawi-Tawi College Of Technology And Oceanography, Filipinler
Arş. Gör. Mahmut Ekrem Parlak Bursa Teknik Üniversitesi, Türkiye
Furkan Türker Sarıcaoğlu Bursa Teknik Üniversitesi, Türkiye
Şenay Şimşek College Of Agriculture, Amerika Birleşik Devletleri
| Makale Türü |
Özgün Makale
(SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale)
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| Dergi Adı | Foods (Q1) | ||
| Dergi ISSN | 2304-8158 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | Türkçe | Basım Tarihi | 09-2025 |
| Cilt / Sayı / Sayfa | 14 / 18 / – | DOI | 10.3390/foods14183273 |
| Makale Linki | https://doi.org/10.3390/foods14183273 | ||
| Özet |
| This study aimed to investigate the effects of high-pressure homogenization (HPH) (0, 25, 50, 100, and 150 MPa) pretreatment on the structural, rheological, and gelling properties of alkaline-extracted hazelnut protein isolate gels induced by glucono-δ-lactone (GDL). Homogenization pretreatment shortened the time required to obtain the maximum G′ value (12.65 Pa) from 32 to 28 min in the control sample. The particle size of protein isolates decreased with increasing pressure, resulting in lower particle size aggregates after gelation and in a denser gel structure with increasing gel hardness (from 1.52 g to 2.06 g) and WHC (from 31.95% to 48.36%). FT-IR spectroscopy revealed that HPH pretreatment and gelling time changed the secondary structure of the protein, promoting the formation of hazelnut protein gels. Hazelnut gel pretreated at 150 MPa exhibited the highest apparent viscosity and G′ value, indicating a more elastic and stronger gel network structure. The gel intermolecular force results showed that the contribution of hydrophobic interactions to gel formation was significant, and the chemical bond content of the gels increased with the increase in pressure up to 100 MPa. The physical stability of the gels was also improved by HPH pretreatment. Although the best WHC and physical stability were observed in the 100 MPa-pretreated gel sample, the hazelnut protein isolate pretreated at 150 MPa exhibited the best gel performance. Overall, HPH pretreatment has the potential to enhance hazelnut protein gel properties for industrial food applications. |
| Anahtar Kelimeler |
| acid-induced gelation | hazelnut protein | high-pressure homogenization | intermolecular forces | rheology | structure |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Scopus | 2 |
| Google Scholar | 3 |