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Modulating the Structural, Thermal and Techno-Functional Properties of Sesame Protein Isolate Using Nonthermal

Osman Gul1, Melike Seyda Sahin1, Abdullah Akgun2

  • 1Department of Food Engineering Faculty of Engineering and Architecture, Kastamonu University Kastamonu Turkey.

Food Science & Nutrition
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Summary
This summary is machine-generated.

High-pressure homogenization (HPH) significantly improves sesame protein isolate

Keywords:
nonthermal techniquesphysical modificationsesame protein isolatetechno‐functional properties

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Area of Science:

  • Food Science
  • Protein Chemistry
  • Sustainable Food Sources

Background:

  • Sesame protein isolate is a sustainable, nutritious plant-based protein.
  • Its use in food is limited by poor functional characteristics.
  • Sesame cake, a by-product, is a potential source of protein isolate.

Purpose of the Study:

  • To investigate the impact of nonthermal processing techniques on sesame protein isolate.
  • To enhance the structure and techno-functional properties of sesame protein isolate.
  • To compare the efficacy of high-pressure homogenization (HPH), ultrasound (US), and high hydrostatic pressure (HHP).

Main Methods:

  • Sesame protein isolate was treated using HPH (100 MPa), US (20 kHz, 6 min), and HHP (400 MPa, 5 min).
  • Structural changes (particle size, zeta potential, secondary structure) were analyzed.
  • Techno-functional properties including solubility, emulsifying capacity (EAI), and oil holding capacity (OHC) were evaluated.

Main Results:

  • All nonthermal treatments converted insoluble protein suspensions into stable dispersions.
  • Particle size decreased, zeta potential increased, and molecular structure unfolded across all treatments.
  • High-pressure homogenization (HPH) yielded the most significant improvements in protein solubility, EAI, ESI, and OHC.

Conclusions:

  • Nonthermal processing effectively enhances the techno-functional properties of sesame protein isolate.
  • HPH is a superior technique compared to US and HHP for improving sesame protein isolate functionality.
  • This research supports the use of HPH for upgrading sesame by-products into value-added food ingredients.