Influence of pH and ionic strength on the bulk and interfacial rheology and technofunctional properties of hazelnut meal protein isolate

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dc.authorid0000-0003-1173-5793
dc.authorid0000-0002-4732-7727
dc.authorid0000-0003-1620-4246
dc.authorid0000-0003-0665-8041
dc.contributor.authorGul, Osman
dc.contributor.authorGul, Latife Betul
dc.contributor.authorBaskinci, Tugba
dc.contributor.authorParlak, Mahmut Ekrem
dc.contributor.authorSaricaoglu, Furkan Turker
dc.date.accessioned2026-02-12T21:04:56Z
dc.date.available2026-02-12T21:04:56Z
dc.date.issued2023
dc.departmentBursa Teknik Üniversitesi
dc.description.abstractThe 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.
dc.description.sponsorshipKastamonu University Scientific Research Projects Coordination Department [KU-BAP01/2020-14]
dc.description.sponsorshipThe authors acknowledge the financial support provided by Kastamonu University Scientific Research Projects Coordination Department (Project Number: KU-BAP01/2020-14) .
dc.identifier.doi10.1016/j.foodres.2023.112906
dc.identifier.issn0963-9969
dc.identifier.issn1873-7145
dc.identifier.pmid37254341
dc.identifier.scopus2-s2.0-85158004191
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.foodres.2023.112906
dc.identifier.urihttps://hdl.handle.net/20.500.12885/6731
dc.identifier.volume169
dc.identifier.wosWOS:001004514800001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofFood Research International
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20260212
dc.subjectHazelnut protein
dc.subjectpH
dc.subjectIonic strength
dc.subjectRheology
dc.subjectFunctional properties
dc.subjectInterfacial shear rheology
dc.titleInfluence of pH and ionic strength on the bulk and interfacial rheology and technofunctional properties of hazelnut meal protein isolate
dc.typeArticle

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