| Yazarlar (6) |
Prof. Dr. Osman GÜL
Kastamonu Üniversitesi, Türkiye |
Abdullah Akgün
Trakya Üniversitesi, Türkiye |
|
Safa Karaman
Niğde Ömer Halisdemir University, Türkiye |
|
Mahmut Ekrem Parlak
Bursa Teknik Üniversitesi, Türkiye |
|
Furkan Turker Sarıcaoğlu
Bursa Teknik Üniversitesi, Türkiye |
|
Senay Simsek
Purdue University, Amerika Birleşik Devletleri |
| Özet |
| Sesame protein isolate (SPI) is emerging as a valuable plant-based protein with promising nutritional and functional properties. This study examined the influence of three drying techniques—hot air drying (OD), spray drying (SD), and freeze-drying (FD)—on the physicochemical, structural, thermal, techno-functional, rheological properties, and in vitro digestibility of SPI. While proximate composition remained unchanged, notable variations were observed in particle size, zeta potential, FTIR spectra, free sulfhydryl (–SH) groups, and surface hydrophobicity (H₀), reflecting conformational modifications. OD-PI exhibited the highest denaturation temperature (81.83 °C) and lowest enthalpy (28.86 J/g). SD-PI demonstrated superior functional traits, including emulsion capacity (29.91 %), stability (64.83 min), foaming capacity (127.78 %), stability (47.78 %), water-holding capacity (1.81 %), and rheology, attributed to its small particle size (4.51 μm) and high solubility (72.62 %). FD-PI showed the greatest –SH and H₀ values. Importantly, SD-PI displayed enhanced digestibility, establishing spray drying as the most effective method for producing high-quality SPI for food applications. |
| Anahtar Kelimeler |
| Digestibility | Drying techniques | Physicochemical property | Protein functionality | Sesame protein | Structure-function property |
| Makale Türü |
Özgün Makale
|
| Makale Alt Türü | SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale |
| Dergi Adı | Food Chemistry X |
| Dergi ISSN | 2590-1575 Wos Dergi Scopus Dergi |
| Dergi Grubu | Q1 |
| Makale Dili | İngilizce |
| Basım Tarihi | 12-2025 |
| Cilt No | 32 |
| Sayı | 1 |
| Doi Numarası | 10.1016/j.fochx.2025.103229 |
| Atıf Sayıları |
