Publication: Structural Characterization, Technofunctional and Rheological Properties of Sesame Proteins Treated by High-Intensity Ultrasound.
dc.contributor.author | Gul, Osman, Saricaoglu, Furkan Turker, Atalar, Ilyas, Gul, Latife Betul, Tornuk, Fatih, Simsek, Senay | |
dc.contributor.author | Gul, O, Saricaoglu, FT, Atalar, I, Gul, LB, Tornuk, F, Simsek, S | |
dc.date.accessioned | 2023-06-17T23:52:52Z | |
dc.date.available | 2023-06-17T23:52:52Z | |
dc.date.issued | 2023-04-26T00:00:00Z | |
dc.date.issued | 2023.01.01 | |
dc.description.abstract | Plant-derived proteins, such as those from sesame seeds, have the potential to be used as versatile food ingredients. End-use functionality can be further improved by high-intensity ultrasound treatments. The effects of high-intensity ultrasound on the properties of sesame protein isolates from cold-pressed sesame cake were evaluated. The SDS-PAGE demonstrated no significant changes in the molecular weight of proteins. Ultrasound treatments resulted in decreased particle size with a more uniform distribution, resulting in the exposure of hydrophobicity and free -SH groups and increased zeta potential. Although FTIR spectra of proteins were similar after ultrasonication, a partial increase in the intensity of the amide A band was observed. The ultrasound significantly ( < 0.05) affected the secondary structure of proteins. While optical micrographics revealed a dispersed structure with smaller particles after treatments, microstructural observations indicated more rough and irregular surfaces. Water solubility was improved to 80.73% in the sample subjected to 6 min of ultrasonication. Sesame protein solutions treated for 4 and 6 min exhibited viscoelastic structure (storage modulus (G') > loss modulus (G'')). In addition, the gelation temperature of proteins decreased to about 60-65 °C with increasing treatment time. Overall, ultrasound is a useful technique for the modification of sesame protein isolates. | |
dc.identifier.doi | 10.3390/foods12091791 | |
dc.identifier.eissn | 2304-8158 | |
dc.identifier.pubmed | 37174329 | |
dc.identifier.scopus | 2-s2.0-85159223844 | |
dc.identifier.uri | https://hdl.handle.net/20.500.12597/15873 | |
dc.identifier.volume | 12 | |
dc.identifier.wos | WOS:000986679700001 | |
dc.relation.ispartof | Foods | |
dc.relation.ispartof | FOODS | |
dc.rights | true | |
dc.subject | high-intensity ultrasound | |
dc.title | Structural Characterization, Technofunctional and Rheological Properties of Sesame Proteins Treated by High-Intensity Ultrasound. | |
dc.title | Structural Characterization, Technofunctional and Rheological Properties of Sesame Proteins Treated by High-Intensity Ultrasound | |
dc.type | Journal Article | |
dspace.entity.type | Publication | |
oaire.citation.issue | 9 | |
oaire.citation.volume | 12 | |
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