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Öğe Application of multi pass high pressure homogenization to improve stability, physical and bioactive properties of rosehip (Rosa canina L.) nectar(Elsevier Sci Ltd, 2019) Sarıcaoğlu, Furkan Türker; Atalar, Ilyas; Yilmaz, Volkan A.; Odabas, Halil I.; Gul, OsmanThe effect of high pressure homogenization (HPH) on physical and bioactive properties of rosehip nectar was investigated. Rosehip nectar has a sedimentation problem while waiting on the market shelf during the sale, for solving this problem, nectars were passed 1, 2 and 3 times through 75, 100 and 125 MPa pressures. Mean particle size decreased as pressure and pass number increased (p < 0.05), whereas zeta potential did not change (p > 0.05). Microstructural images revealed that HPH treatment disrupted the cells and caused to release of cell materials to serum. HPH treatment increased the.E values (from 2.48 to 6.03). HPH treated samples showed no sedimentation during storage for 15 days. All samples showed shear thinning behavior and were characterized as weak gel network (G' > G ''). Total phenolic content and ascorbic acid results were decreased by HPH treatments due to increasing outlet temperatures of product, however, antioxidant capacity of nectars increased after treatment due to increasing total carotenoid content. This study indicated that HPH treatment could solve the sedimentation problem during shelf life with minimally affecting bioactive and physical properties of rosehip nectar.Öğe Application of TOPSIS methodology to determine optimum hazelnut cake concentration and high pressure homogenization condition for hazelnut milk production based on physicochemical, structural and sensory properties(Springer, 2018) Gul, Osman; Atalar, Ilyas; Mortas, Mustafa; Sarıcaoğlu, Furkan Türker; Yazici, FehmiVegetable milks containing antioxidants, fatty acids and vitamins can be recommended as an alternative to animal milks cause some health problems like lactose intolerance and milk protein allergy. Hazelnut oil cake which is a waste from hazelnut oil production cannot be used for human nutrition. Cold press hazelnut cake must be evaluation as food materials. The aim of this study was to evaluate the effect of cold pressed hazelnut cake concentration (5, 10, 15% w/v) and high pressure homogenization (HPH) (up to 100MPa) on the physicochemical, structural and sensory properties of hazelnut milk and also determined the best conditions for hazelnut milk production by TOPSIS approach. Hazelnut milks produced from 15% hazelnut cake had the best physicochemical properties and physical stability, but the sensory properties of the milks were not acceptable due to viscoelastic behaviors. Physicochemical properties, physical stability and sensory characteristics of hazelnut milks were significantly affected by homogenization pressure (P<0.05). Colloidal stability and sensory properties of hazelnut milks were improved by increasing homogenization pressure. The viscosity values of hazelnut milks with 10 and 15% hazelnut cakes were significantly decreased by increasing the homogenization pressure. TOPSIS approach showed that 10% hazelnut cake concentration and 100MPa homogenization pressure was the best condition for an acceptable hazelnut milk production.Öğe Effect of sesame protein isolate modified by high-pressure homogenization, high-intensity ultrasound, and high-pressure processing on the colloidal stability of sesame paste: Determination of physicochemical, rheological, microstructural properties and storage stability(Elsevier Sci Ltd, 2024) Gul, Osman; Sahin, Melike Seyda; Saricaoglu, Furkan Turker; Atalar, IlyasIn this study, sesame protein isolate modified with different emerging technologies, including high-pressure homogenization, high-intensity ultrasonication, and high-hydrostatic pressure, was applied to improve the stability of sesame paste. Sesame protein addition reduced the phase separation by up to 48% in sesame paste compared to the sample (control) without protein addition, and also significantly enhanced the firmness and spreadability. With the addition of sesame protein isolate, the sesame paste samples formed a denser and more compact appearance. The flow characteristics of samples were better fitted by the Herschel-Bulkley equation, and modifying the added protein also played an essential role in improving the flow properties of sesame paste samples. Phase separation and oxidative stability of sesame paste were significantly improved by the addition of modified protein. Overall, the results indicated that sesame protein modified with HPH technology has a significant potential to improve the quality of sesame paste and prevent phase separation.Öğe Effect of ultrasonication treatment on structural, physicochemical and bioactive properties of pasteurized rosehip (Rosa canina L.) nectar(Elsevier, 2020) Atalar, Ilyas; Sarıcaoğlu, Furkan Türker; Odabas, Halil I.; Yilmaz, Volkan A.; Gul, OsmanThe effect of ultrasonication process (US) on the physical and bioactive properties of pasteurized rosehip nectar was investigated. In order to solve sedimentation problem, two amplitude levels (50 and 100%) and different treatment times (5, 10, 15 and 30 min) were applied to rosehip nectars. Mean particle size decreased as amplitude and treatment time increased. US treatment caused to increase in redness and yellowness values of nectars and also color change was found noticeable as 1.9-2.6 at 100% amplitudes. US treated samples showed no sedimentation during storage for 15 days while control sample displayed 74% colloidal stability. All samples showed shear-thinning behavior and were characterized as weak gel network. Total phenolic and carotenoid contents and antioxidant activity was increased by US treatment, however, ascorbic acid content decreased. US treatment can be an alternative technology preventing sedimentation problems during shelf life with minimally affecting bioactive and physical properties of rosehip nectar.Öğe Effects of high hydrostatic pressure treatment on structural, techno-functional and rheological properties of sesame protein isolate(Elsevier Sci Ltd, 2025) Gul, Osman; Gul, Latife Betul; Parlak, Mahmut Ekrem; Saricaoglu, Furkan Turker; Atalar, Ilyas; Tornuk, FatihIn this study, the modification of sesame protein isolate extracted from sesame cake with high hydrostatic pressure (HHP) was carried out. For this purpose, protein dispersions (4 %) were subjected to HHP treatment (up to 600 MPa) and the structural, techno-functional and rheological properties of the sesame protein were determined. Considering the control sample, it was determined that the HHP caused changes in the SDS-PAGE band intensities. The solubility of sesame proteins increased from 54.28 % to 80.12 % with HHP treatment up to 400 MPa and obtained a minimum (11.06 mu m) and maximum (36.96 mV) values in particle size and absolute zeta potential, respectively. The FTIR results indicated that HHP treatment increased beta-sheets, reduced alpha-helix and beta-turn structure. The free-SH group and surface hydrophobicity (H-0) for control were determined as 4.15 mu mol/g protein and 25.47, respectively, and the highest free-SH group (8.21 mu mol/g) and surface hydrophobicity (41.14) were recorded for the protein samples treated at 400 MPa (P < 0.05). Similarly, the maximum WHC and OHC, foam capacity and ESI index of sesame protein were obtained by applying 400 MPa pressure. The samples treated with 0.1 MPa and 600 MPa pressure exhibited shear-thinning behavior, while the others exhibited Newtonian-type behavior. The highest viscosity was determined in the samples subjected to 200 MPa pressure. HHP treated samples were more elastic than control sample and gel formation temperature decreased with increasing pressure. Overall, HHP could constitute an important technological approach for improving the techno-functional properties of sesame protein as a functional ingredient in food system.Öğe Explainable AI unlocks temperature-driven oscillatory viscoelastic transitions in sesame protein isolate during integrated heating-cooling cycles(Elsevier Sci Ltd, 2025) Yilmaz, Mustafa Tahsin; Alkabaa, Abdulaziz S.; Saricaoglu, Furkan Turker; Milyani, Ahmad H.; Gul, Osman; Parlak, Mahmut Ekrem; Hassanein, Wael S.The temperature-dependent viscoelastic behavior of sesame protein isolate (SePI) gels was investigated across integrated heating-cooling cycles (25-95 degrees C) under oscillatory rheometry (10 % strain, 0.1 Hz). Experiments were performed across a range of treatment conditions, including pressure levels of 0, 50, and 100 MPa and ionic concentrations (IC) of 0-200 mM. Empirical results showed that storage modulus (G ') consistently exceeded loss modulus (G ''), particularly during cooling, indicating elastic-dominant gelation. Application of pressure and ionic concentration (IC) treatments enhanced viscoelastic recovery, yet condition-specific nonlinear trends in G ' and G '' responses-particularly across temperature cycles-and associated hysteresis effects remained difficult to isolate from aggregated empirical trends alone. To address these limitations, stacking ensemble mimicry models were developed and explainable AI (XAI) methods, including SHAP values, partial dependence plots (PDPs), and variance-based sensitivity indices (VBSIs), were employed. The XGBMeta-Stacker and LGBMMeta-Stacker models predicted G ' and G '' with high accuracy, achieving R2 values above 0.94 for both training and testing sets. Despite variability and outliers in the temperature sweep dataset, both ensemble models showed strong predictive alignment with actual values, highlighting the robustness of the stacking strategy in complex rheological modeling. XAI analyses uncovered temperature-driven oscillatory viscoelastic transitions-repeated patterns unlikely to be captured when heating and cooling cycles are examined separately, particularly between 25 and 75 degrees C-highlighting the necessity of integrated cycle analysis to reveal such behavior and enabling quantitative ranking of temperature, pressure, and IC influences across the domain. Temperature emerged as the dominant driver of G ' and G '' transitions, while pressure exerted stronger effects on viscous behavior under high-intensity conditions. Integrated interpretation of SHAP, PDP, and VBSI analyses revealed condition-dependent feature dynamics and interaction effects, offering mechanistic insights inaccessible through traditional methods alone.Öğe Explainable AI-driven evaluation of plant protein rheology using tree-based and Gaussian process machine learning models(Elsevier, 2025) Yilmaz, Mustafa Tahsin; Badurayq, Salman; Polat, Kemal; Milyani, Ahmad H.; Alkabaa, Abdulaziz S.; Gul, Osman; Saricaoglu, Furkan TurkerIn this study, we conducted a comparative analysis of the explainability of Decision Tree Regressor (DTR) and Gaussian Process Regressor (GPR) models in predicting the shear stress and viscosity of sesame protein isolate (SPI) systems, employing explainable machine learning (EML) techniques to elucidate complex, nonlinear relationships among processing parameters. SPI samples were processed across pressure levels ranging from 0 to 100 MPa and ion concentration (IC) values from 0 to 200 mM. DTR model accurately predicted shear stress (R2 = 0.999), while a GPR model achieved high performance for viscosity prediction (R2 = 0.9925). Formally, the modeling task is framed as learning a predicting mapping function f : Rp -> R, where x is an element of Rp denotes the vector of predictors (pressure, IC, shear rate) and y is an element of R is the target variable (shear stress or viscosity), by minimizing a loss function such as mean squared error. Interpretation of model predictions using SHapley Additive exPlanations (SHAP), permutation importance, and partial dependence analysis revealed that pressure and IC are the most influential factors affecting shear stress and viscosity, with pressure inducing protein conformational changes that impact rheological properties. The shear rate exhibited a lesser direct impact within the systems examined. Partial Dependence Plots (PDPs) from the DTR model revealed strong, nearly linear positive relationships between pressure and shear stress, while the GPR model depicted more nuanced responses, highlighting the models' differing sensitivities. Variance-Based Sensitivity Indices (VBSIs) further quantified these influences, with pressure and IC showing higher sensitivity scores in the DTR model compared to the GPR model. Permutation importance and SHAP interaction analyses corroborated these results, emphasizing the dominant role of pressure and IC, both independently and interactively, in determining shear stress. In contrast, viscosity predictions were influenced by more distributed and subtle interactions among all features. Employing explainable machine learning techniques enables a comprehensive understanding of feature relevance in complex, nonlinear rheological systems, facilitating the elucidation of viscosity development in sesame protein systems through rheological indices. This approach ensures no bias toward formulation composition and applied pressure, offering valuable insights for optimizing formulation and processing conditions in food applications to enhance the functional properties of SPI-based products.Öğe High pressure homogenization of mechanically deboned chicken meat protein suspensions to improve mechanical and barrier properties of edible films(Elsevier Sci Ltd, 2018) Sarıcaoğlu, Furkan Türker; Tural, Serpil; Gul, Osman; Turhan, SadettinThe effect of high pressure homogenization (HPH) on edible films obtained from mechanically deboned chicken meat proteins (MDCM-P), a by-product of poultry industry, was investigated. Film forming suspensions (FFS) were prepared at 4% protein concentration and homogenized up to 150 MPa. FFSs were characterized in terms of particle size and steady shear rheology, whereas optical, barrier, mechanical and microstructural properties of resulting films were determined. Particle size of suspensions decreased as homogenization pressure increased, and suspensions treated up to 50 MPa showed shear thinning behavior with higher yield stress, while higher HPH treatment caused Newtonian flow. Shear stress-shear rate data were fitted to Herschel-Bulkley model. HPH treatment improved film appearance, and all films displayed good barrier properties against UV light which induces lipid oxidations in foods. The decreasing particle size of HPH treated MDCM-P suspensions up to 100 MPa caused lower water vapour permeability (WVP) and higher tensile strength (TS), and these results were also confirmed by film micrographs which had homogeneous, non-porous and un-cracked surface images. However, porous cross sectional images were observed from 150 MPa HPH treated films. FTIR spectra of films showed similar backbone structure, and the secondary structure of films was analyzed from the area of the deconvoluted Amide I peak, which changed significantly. ss-sheet and ss-turn contents of films showed high correlation coefficients with TS and EAB values. It can be concluded from this study that HPH applications up to 100 MPa can enhance the mechanical and barrier properties of films.Öğe Impact of drying techniques on the physicochemical, structural, thermal, techno-functional, rheological properties, and in vitro digestibility of sesame protein isolate(Elsevier, 2025) Gul, Osman; Akgun, Abdullah; Karaman, Safa; Parlak, Mahmut Ekrem; Saricaoglu, Furkan Turker; Simsek, SenaySesame 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 degrees 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 %), waterholding capacity (1.81 %), and rheology, attributed to its small particle size (4.51 mu m) 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.Öğe Influence of pH and ionic strength on the bulk and interfacial rheology and technofunctional properties of hazelnut meal protein isolate(Elsevier, 2023) Gul, Osman; Gul, Latife Betul; Baskinci, Tugba; Parlak, Mahmut Ekrem; Saricaoglu, Furkan TurkerThe functional, bulk, and interfacial shear rheological properties of hazelnut protein isolate were studied at different pH values between 3.0 and 8.0 and ionic strength levels between 0.0 and 1.0 M. The results showed that pH significantly affected protein solubility, emulsion properties, water and oil holding capacities, foam stability, surface hydrophobicity, and free-SH groups. The highest surface hydrophobicity, free-SH groups, and better functional properties were observed at pH 8.0. Protein solubility also increased with increasing ionic strength up to 0.6 M. The emulsion and foam stability of hazelnut protein isolate showed similar changes with protein solubility. The flow behavior of hazelnut protein suspensions was found to be shear thinning with the highest consistency index at pH 3.0 and the lowest at pH 6.0, however, the ionic strength did not significantly affect the consistency coefficient but did cause a significant change in the flow behavior index, with the lowest value observed at 0.6 M. The best gel structure in hazelnut proteins was observed at pH 3.0 and 4.0. The addition of ions at 0.4 and 0.6 M concentrations resulted in an improved viscoelastic character. The hazelnut protein isolate was also found to form solid-like viscoelastic layers at both air-water and oil-water interfaces, with the interfacial adsorption behavior affected by both pH and ionic strength. Overall, these results suggest that pH and ionic strength have significant effects on the functional and rheological properties of hazelnut protein isolate, which may have the potential as an auxiliary substance in food systems.Öğe Influence of thermosonication (TS) process on the quality parameters of high pressure homogenized hazelnut milk from hazelnut oil by-products(Springer India, 2019) Atalar, Ilyas; Gul, Osman; Sarıcaoğlu, Furkan Türker; Besir, Aysegul; Gul, Latife Betul; Yazici, FehmiHazelnut, an important source of nutrition, is reasonably expensive for hazelnut milk production. Hazelnut cake, a by-product from hazelnut oil production by cold press extraction technique, does not contain any chemical residue and can be used for hazelnut beverage production. This study investigates the effects of thermosonication process on the quality parameters of hazelnut milks and also compares the observed results with the conventional thermal process. Different thermosonication conditions at different amplitude levels (40 and 60% amplitudes for 5, 10, 15, 20 and 25 min and 80% amplitude for 3, 5, 10 and 15 min) were studied for physicochemical and rheological properties, as well as microbial inactivation and bioactive compounds of hazelnut milk produced from the cold pressed hazelnut cake as byproduct of oil production. In general, sonication process significantly improved the total phenolic compounds, antioxidant activity, appearance and structural properties like syneresis, sedimentation, viscosity and consistency of samples. The application of thermosonication at 60% amplitude for 25 min and 80% amplitude for 15 min achieved complete inactivation of microorganisms (total aerobic mesophilic bacteria and yeast-mould). Complete inactivation of microorganisms was also achieved by conventional pasteurization at 85 degrees C, but this treatment caused some undesirable changes such as loses of bioactive compounds and deterioration of structural properties. The findings of the present study indicate that thermosonication can be successfully utilized for commercial processing of hazelnut milk with improved quality. This technique allows the production of hazelnut milks in safety and quality standards with highly nutritious then the conventional product.Öğe Mechanism for Improving Acid-Induced Hazelnut Protein Gels Through High-Pressure Homogenization: Effect on Structural, Rheological and Gelling Properties(Mdpi, 2025) Gul, Osman; Akgun, Abdullah; Maribao, Iannie P.; Parlak, Mahmut Ekrem; Saricaoglu, Furkan Turker; Simsek, SenayThis study aimed to investigate the effects of high-pressure homogenization (HPH) (0, 25, 50, 100, and 150 MPa) pretreatment on the structural, rheological, and gelling properties of alkaline-extracted hazelnut protein isolate gels induced by glucono-delta-lactone (GDL). Homogenization pretreatment shortened the time required to obtain the maximum G ' value (12.65 Pa) from 32 to 28 min in the control sample. The particle size of protein isolates decreased with increasing pressure, resulting in lower particle size aggregates after gelation and in a denser gel structure with increasing gel hardness (from 1.52 g to 2.06 g) and WHC (from 31.95% to 48.36%). FT-IR spectroscopy revealed that HPH pretreatment and gelling time changed the secondary structure of the protein, promoting the formation of hazelnut protein gels. Hazelnut gel pretreated at 150 MPa exhibited the highest apparent viscosity and G ' value, indicating a more elastic and stronger gel network structure. The gel intermolecular force results showed that the contribution of hydrophobic interactions to gel formation was significant, and the chemical bond content of the gels increased with the increase in pressure up to 100 MPa. The physical stability of the gels was also improved by HPH pretreatment. Although the best WHC and physical stability were observed in the 100 MPa-pretreated gel sample, the hazelnut protein isolate pretreated at 150 MPa exhibited the best gel performance. Overall, HPH pretreatment has the potential to enhance hazelnut protein gel properties for industrial food applications.Öğe Potential Use of High Pressure Homogenized Hazelnut Beverage for a Functional Yoghurt-Like Product(Acad Brasileira De Ciencias, 2022) Gul, Osman; Atalar, Ilyas; Mortas, Mustafa; Saricaoglu, Furkan Turker; Besir, Aysegul; Gul, Latife Betul; Yazici, FehmiHazelnut beverage is a plant-based beverage produced from hazelnut cake as a by-product obtained after cold press extraction. It has high nutritional value and a significant percentage of consumers show interest in it due to its health benefits. In this study, hazelnut beverage manufactured from by-products of hazelnut oil industry was incorporated into functional yoghurt production. Five formulations (ratio of 1/0, 3/1, 2/1, 1/1, 0/1, v/v, cow milk/hazelnut beverage) of yoghurt-like products were prepared to indicate the storage period of the samples and the analysis performed. For yoghurt production, hazelnut beverage and cows' milk were standardized to 14.5 g 100 g(-1) with skimmed milk powder. The use of hazelnut beverage in yoghurt production negatively affected L. bulgaricus counts. Water holding capacity and viscosity values were improved by using hazelnut beverage. Increasing hazelnut beverage concentration led to an increase in the total phenolic compounds and antioxidant activity, malic acid levels and also unsaturated fatty acids, especially oleic and linoleic acid. Using the ratio of 3/1 was found the best in view of appearance, flavor and overall acceptability. Based on the structural, rheological and sensorial properties, this study could guide the dairy industry to use hazelnut beverage obtained from hazelnut cake.Öğe Structural Characterization, Technofunctional and Rheological Properties of Sesame Proteins Treated by High-Intensity Ultrasound(Mdpi, 2023) Gul, Osman; Saricaoglu, Furkan Turker; Atalar, Ilyas; Gul, Latife Betul; Tornuk, Fatih; Simsek, SenayPlant-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 (p < 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 degrees C with increasing treatment time. Overall, ultrasound is a useful technique for the modification of sesame protein isolates.Öğe Tahinin Faz Ayrımı ve Depolama Stabilitesi Üzerine Farklı Yöntemlerle Modifiye Edilen Susam Posası Proteinlerinin Etkisi(2023) Gul, Osman; Atalar, İlyas; Saricaoglu, Furkan Turker; Tornuk, Fatih; Şahin, Melike Şeyda; Baskıncı, TuğbaTahin depolanması sırasında katı partiküllerin dibe çökelmesi ve yağ fazının ayrılması ve meydana gelen oksidasyon tahinin kalitesini olumsuz etkileyen kalite kusuru olarak dikkat çekmektedir. Bu bağlamda mevcut projede susam posasından izole edilen proteinlerin ultrasonikasyon (US), yüksek basınç homojenizasyon (YBH) ve yüksek hidrostatik basınç (YHB) gibi ısıl olmayan teknolojilerle modifiye edilmesi ve bu modifiye proteinlerin tahinde faz ayrımını önlemesi ve depolama stabilitesini geliştirmesi amaçlanmıştır. Soğuk pres tekniği ile yağı uzaklaştırılan susam tohumlarından proteinler izole edilmiştir. Elde edilen proteinler %95 genlikte 2, 4 ve 6 dakika US işlemi ile modifiye edilmiştir. YBH yöntemi ile modifikasyon amacıyla proteinler 0, 50, 100 ve 150 MPa basınçlardan 1 kez geçirilmiş ve kurutularak modifiye protein tozları üretilmiştir. YHB işlemi ise protein tozlarına 1, 200, 400 ve 600 MPa?da 5 dakika süreyle uygulanmıştır. Elde edilen susam protein izolatları %90.33 protein içeriğine sahip olmuştur. Protein süspansiyonlarının US, YBH ve YHB ile modifiye edilmesi proteinlerin mikro yapılarında ve morfolojilerinde önemli değişimlere neden olmuş ve uygulanan modifikasyon süresi ve/veya basıncının artması proteinlerin kısmen kümeleşmesine yol açmıştır. Modifikasyon işlemleri neticesinde partikül boyutu 15 µm?nin altına düşürülmüştür. Susam proteinlerinin modifiye edilmesi zeta potansiyelini önemli ölçüde azaltmış ve bu durum proteinlerin modifikasyondan sonra fonksiyonel özelliklerinin gelişmesine önemli katkılar sağlamıştır. Proteinlerin serbest ve toplam ?SH grupları ile yüzey hidrofobisiteleri modifikasyon işlemlerinden önemli düzeyde etkilenmiş ve bu durum özellikle emülsiyon ve köpük oluşturma özellikleri başta olmak üzere su ve yağ bağlama özelliklerini de etkilemiştir. Proteinlerin akış davranış ve dinamik reolojik özellikleri de modifikasyon işlemlerinden olumlu etkilenmiştir. Genel olarak modifiye edilmiş ve edilmemiş proteinler oldukça benzer kimyasal bağ yapılarına sahip olmuş, ancak proteinlere özgü olan bantların detaylı incelenmesi ile önemli farklılıkların oluştuğu dikkat çekmiştir. Proteinlerde gerçekleştirilen in-vitro sindirilebilirlik analizleri, modifikasyon işlemlerinin proteinlerin sindirim sisteminde erişilebilirliğini iyileştirdiğini göstermiştir. Bu analizler ve elde edilen bulgular ışığında 6 dakika US, 100 MPa YBH ve 400 MPa YHB uygulanmış proteinler tahinde faz ayrımını önlemek amacıyla seçilmiş ve %2 oranında tahine ilave edilerek depolama süresince yağ ayrılması, peroksit sayısı, renk, mikro-yapı, zeta potansiyeli, tekstür, reoloji ve duyusal özellikler yönünden incelenmiştir. Tahine susam proteini ilavesi yağ ayrılmasını önemli ölçüde azaltmıştır. Bununla birlikte protein ilavesiyle serbest yağ asidi ve peroksit değerlerinde artma gözlenmiştir. Susam proteinlerinin tahine ilave edilmesi ve modifikasyon işlemi önemli renk farklılığı elde edilmesine neden olmuştur. Protein ilavesi ve modifikasyon çeşidi tahinin zeta potansiyelini önemli düzeyde azaltmış ve bu durum yağ ayrılmasının iyileşmesi ile ilişkilendirilmiştir. Tahinde daha sıkı ve daha az sürülebilir bir yapı elde edilmiş ve bu durum mikro-yapısal özellikler ile uyum içerisinde olmuştur. Tahinin viskoelastik yapısı protein ilavesi ile gelişmiştir. Duyusal yönden tahine protein ilavesi ve protein modifikasyonu önemli bir değişime neden olmamıştır. Farklı sıcaklıklarda (4, 25 ve 40 °C) 180 gün boyunca depolanan örneklerin depolama stabilitesi ilave edilen modifiye protein ile önemli düzeyde iyileşmiştir. Bununla birlikte özellikte YBH ile modifiye edilen proteinin tahine ilavesi faz ayrımın önlenmesinde önemli potansiyel oluşturduğu belirlenmiştir.
