Impact of drying techniques on the physicochemical, structural, thermal, techno-functional, rheological properties, and in vitro digestibility of sesame protein isolate
Yazarlar (6)
Prof. Dr. Osman GÜL Kastamonu Üniversitesi, Türkiye
Abdullah Akgün Trakya Üniversitesi, Türkiye
Safa Karaman Niğde Ömer Halisdemir University, Türkiye
Arş. Gör. Mahmut Ekrem Parlak Bursa Teknik Üniversitesi, Türkiye
Furkan Türker Sarıcaoğlu Bursa Teknik Üniversitesi, Türkiye
Şenay Şimşek
Purdue University, Amerika Birleşik Devletleri
Purdue University, Amerika Birleşik Devletleri
| Makale Türü |
Özgün Makale
(SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale)
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| Dergi Adı | Food Chemistry X (Q1) | ||
| Dergi ISSN | 2590-1575 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | Türkçe | Basım Tarihi | 12-2025 |
| Cilt / Sayı / Sayfa | 32 / 1 / – | DOI | 10.1016/j.fochx.2025.103229 |
| Makale Linki | https://doi.org/10.1016/j.fochx.2025.103229 | ||
| 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 … |
| Anahtar Kelimeler |
| Digestibility | Drying techniques | Physicochemical property | Protein functionality | Sesame protein | Structure-function property |
Science Direct
Impact of drying techniques on the physicochemical, structural, thermal, techno-functional, rheological properties, and in vitro digestibility of sesame protein isolate
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Scopus | 1 |
| Google Scholar | 2 |