Structural Characterization, Technofunctional and Rheological Properties of Sesame Proteins Treated by High-Intensity Ultrasound

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dc.authorid0000-0003-1173-5793
dc.authorid0000-0003-0238-5947
dc.authorid0000-0001-8560-0010
dc.authorid0000-0002-7313-0207
dc.authorid0000-0003-1620-4246
dc.authorid0000-0002-4732-7727
dc.contributor.authorGul, Osman
dc.contributor.authorSaricaoglu, Furkan Turker
dc.contributor.authorAtalar, Ilyas
dc.contributor.authorGul, Latife Betul
dc.contributor.authorTornuk, Fatih
dc.contributor.authorSimsek, Senay
dc.date.accessioned2026-02-12T21:05:12Z
dc.date.available2026-02-12T21:05:12Z
dc.date.issued2023
dc.departmentBursa Teknik Üniversitesi
dc.description.abstractPlant-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.
dc.description.sponsorshipTurkish Scientific and Technical Research Council (TUBITAK) [TOVAG 120O773]
dc.description.sponsorshipThis research was funded by the Turkish Scientific and Technical Research Council (TUBITAK) for the project (Project Number: TOVAG 120O773).
dc.identifier.doi10.3390/foods12091791
dc.identifier.issn2304-8158
dc.identifier.issue9
dc.identifier.pmid37174329
dc.identifier.scopus2-s2.0-85159223844
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.3390/foods12091791
dc.identifier.urihttps://hdl.handle.net/20.500.12885/6848
dc.identifier.volume12
dc.identifier.wosWOS:000986679700001
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.snmzKA_WoS_20260212
dc.subjectsesame protein
dc.subjecthigh-intensity ultrasound
dc.subjecttechnofunctional properties
dc.subjectstructural properties
dc.subjectrheological properties
dc.titleStructural Characterization, Technofunctional and Rheological Properties of Sesame Proteins Treated by High-Intensity Ultrasound
dc.typeArticle

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