Impact of drying techniques on the physicochemical, structural, thermal, techno-functional, rheological properties, and in vitro digestibility of sesame protein isolate

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dc.authorid0000-0002-1125-6955
dc.contributor.authorGul, Osman
dc.contributor.authorAkgun, Abdullah
dc.contributor.authorKaraman, Safa
dc.contributor.authorParlak, Mahmut Ekrem
dc.contributor.authorSaricaoglu, Furkan Turker
dc.contributor.authorSimsek, Senay
dc.date.accessioned2026-02-08T15:15:14Z
dc.date.available2026-02-08T15:15:14Z
dc.date.issued2025
dc.departmentBursa Teknik Üniversitesi
dc.description.abstractSesame protein isolate (SPI) is emerging as a valuable plant-based protein with promising nutritional and functional properties. This study examined the influence of three drying techniques-hot air drying (OD), spray drying (SD), and freeze-drying (FD)-on the physicochemical, structural, thermal, techno-functional, rheological properties, and in vitro digestibility of SPI. While proximate composition remained unchanged, notable variations were observed in particle size, zeta potential, FTIR spectra, free sulfhydryl (-SH) groups, and surface hydrophobicity (H0), reflecting conformational modifications. OD-PI exhibited the highest denaturation temperature (81.83 degrees C) and lowest enthalpy (28.86 J/g). SD-PI demonstrated superior functional traits, including emulsion capacity (29.91 %), stability (64.83 min), foaming capacity (127.78 %), stability (47.78 %), waterholding capacity (1.81 %), and rheology, attributed to its small particle size (4.51 mu m) and high solubility (72.62 %). FD-PI showed the greatest -SH and H0 values. Importantly, SD-PI displayed enhanced digestibility, establishing spray drying as the most effective method for producing high-quality SPI for food applications.
dc.identifier.doi10.1016/j.fochx.2025.103229
dc.identifier.issn2590-1575
dc.identifier.pmid41282319
dc.identifier.scopus2-s2.0-105020788812
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.fochx.2025.103229
dc.identifier.urihttps://hdl.handle.net/20.500.12885/5675
dc.identifier.volume32
dc.identifier.wosWOS:001616613400002
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofFood Chemistry-X
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzWOS_KA_20260207
dc.subjectSesame protein
dc.subjectDrying techniques
dc.subjectPhysicochemical property
dc.subjectStructure-function property
dc.subjectProtein functionality
dc.subjectDigestibility
dc.titleImpact of drying techniques on the physicochemical, structural, thermal, techno-functional, rheological properties, and in vitro digestibility of sesame protein isolate
dc.typeArticle

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