Effects of high hydrostatic pressure treatment on structural, techno-functional and rheological properties of sesame protein isolate

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dc.authorid0000-0001-8560-0010
dc.authorid0000-0003-1620-4246
dc.authorid0000-0003-0665-8041
dc.contributor.authorGul, Osman
dc.contributor.authorGul, Latife Betul
dc.contributor.authorParlak, Mahmut Ekrem
dc.contributor.authorSaricaoglu, Furkan Turker
dc.contributor.authorAtalar, Ilyas
dc.contributor.authorTornuk, Fatih
dc.date.accessioned2026-02-08T15:15:17Z
dc.date.available2026-02-08T15:15:17Z
dc.date.issued2025
dc.departmentBursa Teknik Üniversitesi
dc.description.abstractIn 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.
dc.description.sponsorshipTurkish Scientific and Technical Research Council (TUBITAK) [TOVAG 120O773]
dc.description.sponsorshipThis research was supported by the Turkish Scientific and Technical Research Council (TUBITAK) with a project number of TOVAG 120O773.
dc.identifier.doi10.1016/j.foodhyd.2025.111549
dc.identifier.issn0268-005X
dc.identifier.issn1873-7137
dc.identifier.scopus2-s2.0-105005503081
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.foodhyd.2025.111549
dc.identifier.urihttps://hdl.handle.net/20.500.12885/5680
dc.identifier.volume168
dc.identifier.wosWOS:001501432000006
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofFood Hydrocolloids
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzWOS_KA_20260207
dc.subjectSesame protein
dc.subjectProtein modification
dc.subjectHigh hydrostatic pressure treatment
dc.subjectProtein structure
dc.subjectTechno-functional properties
dc.titleEffects of high hydrostatic pressure treatment on structural, techno-functional and rheological properties of sesame protein isolate
dc.typeArticle

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