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Structural Characterization, Technofunctional and Rheological Properties of Sesame Proteins Treated by High-Intensity
Osman Gul1, Furkan Turker Saricaoglu2, Ilyas Atalar3
1Department of Food Engineering, Faculty of Engineering and Architecture, Kastamonu University, 37150 Kastamonu, Turkey.
High-intensity ultrasound improves sesame protein isolate functionality. Treatments reduced particle size, increased solubility to 80.73%, and enhanced viscoelastic properties, making it a versatile food ingredient.
Area of Science:
- Food Science
- Protein Chemistry
- Materials Science
Background:
- Plant-derived proteins are valuable food ingredients.
- Sesame protein isolates (SPI) offer versatile applications.
- Ultrasound treatment can modify protein functionality.
Purpose of the Study:
- To evaluate the effects of high-intensity ultrasound on SPI properties.
- To assess ultrasound's impact on SPI solubility, structure, and gelation.
- To determine optimal ultrasound treatment parameters for SPI modification.
Main Methods:
- SDS-PAGE to analyze protein molecular weight.
- Particle size analysis and zeta potential measurements.
- FTIR spectroscopy and optical micrographics for structural analysis.
- Solubility, viscoelasticity (G', G''), and gelation temperature measurements.
Main Results:
- Ultrasound treatment decreased SPI particle size and increased zeta potential.
- Significant changes in protein secondary structure were observed.
- Water solubility increased to 80.73% with 6 min of sonication.
- Viscoelastic properties and decreased gelation temperatures (60-65 °C) were achieved.
Conclusions:
- High-intensity ultrasound is an effective method for modifying SPI.
- Ultrasound enhances SPI solubility, structural properties, and gelation behavior.
- Modified SPI shows potential as an improved food ingredient.
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