Mechanism for Improving Acid-Induced Hazelnut Protein Gels Through High-Pressure Homogenization: Effect on Structural, Rheological and Gelling Properties

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dc.authorid0000-0003-0665-8041
dc.authorid0000-0002-1125-6955
dc.authorid0000-0003-1620-4246
dc.authorid0000-0003-1173-5793
dc.authorid0000-0003-0238-5947
dc.contributor.authorGul, Osman
dc.contributor.authorAkgun, Abdullah
dc.contributor.authorMaribao, Iannie P.
dc.contributor.authorParlak, Mahmut Ekrem
dc.contributor.authorSaricaoglu, Furkan Turker
dc.contributor.authorSimsek, Senay
dc.date.accessioned2026-02-08T15:15:56Z
dc.date.available2026-02-08T15:15:56Z
dc.date.issued2025
dc.departmentBursa Teknik Üniversitesi
dc.description.abstractThis 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.
dc.description.sponsorshipFund of Scientific Research Projects of Trakya University [2023/140]; Fund of Scientific Research Projects of Trakya University (TUBAP)
dc.description.sponsorshipThis research was supported by the Fund of Scientific Research Projects of Trakya University (TUBAP; Grant No: 2023/140).
dc.identifier.doi10.3390/foods14183273
dc.identifier.issn2304-8158
dc.identifier.issue18
dc.identifier.pmid41008246
dc.identifier.scopus2-s2.0-105017326410
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.3390/foods14183273
dc.identifier.urihttps://hdl.handle.net/20.500.12885/6054
dc.identifier.volume14
dc.identifier.wosWOS:001581055600001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherMdpi
dc.relation.ispartofFoods
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzWOS_KA_20260207
dc.subjecthazelnut protein
dc.subjecthigh-pressure homogenization
dc.subjectacid-induced gelation
dc.subjectrheology
dc.subjectintermolecular forces
dc.subjectstructure
dc.titleMechanism for Improving Acid-Induced Hazelnut Protein Gels Through High-Pressure Homogenization: Effect on Structural, Rheological and Gelling Properties
dc.typeArticle

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