Application of high-pressure homogenization (HPH) to modify functional, structural and rheological properties of lentil (Lens culinaris) proteins

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dc.authorid0000-0003-1173-5793en_US
dc.contributor.authorSarıcaoğlu, Furkan Türker
dc.date.accessioned2021-03-20T20:12:19Z
dc.date.available2021-03-20T20:12:19Z
dc.date.issued2020
dc.departmentBTÜ, Mühendislik ve Doğa Bilimleri Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractThe ability of high-pressure homogenization (HPH) to modify the functional, structural and rheological properties of lentil protein isolate (LPI) suspensions were investigated. Protein patterns remained unchanged with HPH treatment. Particle size significantly decreased up to 100 MPa treatment and size distribution was mono-modal after 50 MPa. Microstructural images revealed that increasing pressure from 50 to 150 MPa caused further unfolding of protein particles, which well supported to water solubility, emulsifying, foaming and particle size results. LPI suspensions had shear thinning behavior and results were well fitted to Ostwald de-Waele model (R-2 >= 0.989). Apparent viscosity and homogenization pressure were modeled with exponential and sigmoidal functions (R-2 >= 0.983). However, weak gel-like structure was observed from all samples due to G' > G", and higher homogenization pressures than 50 MPa caused more pronounced gelation after 51.78 degrees C. These results stated that HPH treatment has a good potential to modify the functional, structural and rheological properties of LPI suspensions. (C) 2019 Elsevier B.V. All rights reserved.en_US
dc.identifier.doi10.1016/j.ijbiomac.2019.11.034en_US
dc.identifier.endpage769en_US
dc.identifier.issn0141-8130
dc.identifier.issn1879-0003
dc.identifier.pmid31760001en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage760en_US
dc.identifier.urihttp://doi.org/10.1016/j.ijbiomac.2019.11.034
dc.identifier.urihttps://hdl.handle.net/20.500.12885/481
dc.identifier.volume144en_US
dc.identifier.wosWOS:000515200700080en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorSarıcaoğlu, Furkan Türker
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofInternational Journal Of Biological Macromoleculesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectHigh-pressure homogenizationen_US
dc.subjectLentil protein isolateen_US
dc.subjectRheologyen_US
dc.titleApplication of high-pressure homogenization (HPH) to modify functional, structural and rheological properties of lentil (Lens culinaris) proteinsen_US
dc.typeArticleen_US

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