Effect of sesame protein isolate modified by high-pressure homogenization, high-intensity ultrasound, and high-pressure processing on the colloidal stability of sesame paste: Determination of physicochemical, rheological, microstructural properties and storage stability

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dc.authorid0000-0003-1173-5793
dc.authorid0000-0001-8560-0010
dc.authorid0000-0003-1620-4246
dc.contributor.authorGul, Osman
dc.contributor.authorSahin, Melike Seyda
dc.contributor.authorSaricaoglu, Furkan Turker
dc.contributor.authorAtalar, Ilyas
dc.date.accessioned2026-02-08T15:15:18Z
dc.date.available2026-02-08T15:15:18Z
dc.date.issued2024
dc.departmentBursa Teknik Üniversitesi
dc.description.abstractIn this study, sesame protein isolate modified with different emerging technologies, including high-pressure homogenization, high-intensity ultrasonication, and high-hydrostatic pressure, was applied to improve the stability of sesame paste. Sesame protein addition reduced the phase separation by up to 48% in sesame paste compared to the sample (control) without protein addition, and also significantly enhanced the firmness and spreadability. With the addition of sesame protein isolate, the sesame paste samples formed a denser and more compact appearance. The flow characteristics of samples were better fitted by the Herschel-Bulkley equation, and modifying the added protein also played an essential role in improving the flow properties of sesame paste samples. Phase separation and oxidative stability of sesame paste were significantly improved by the addition of modified protein. Overall, the results indicated that sesame protein modified with HPH technology has a significant potential to improve the quality of sesame paste and prevent phase separation.
dc.description.sponsorshipTurkish Scientific and Technical Research Council (TUBITAK) [TOVAG 120O773]
dc.description.sponsorshipPart of this study was derived from Melike Seyda Sahin's master thesis and supported by the Turkish Scientific and Technical Research Council (TUBITAK) with a project number of TOVAG 120O773.
dc.identifier.doi10.1016/j.ifset.2024.103786
dc.identifier.issn1466-8564
dc.identifier.issn1878-5522
dc.identifier.scopus2-s2.0-85201730766
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.ifset.2024.103786
dc.identifier.urihttps://hdl.handle.net/20.500.12885/5686
dc.identifier.volume96
dc.identifier.wosWOS:001301100600001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofInnovative Food Science & Emerging Technologies
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzWOS_KA_20260207
dc.subjectSesame paste
dc.subjectSesame protein isolate
dc.subjectEmerging technology
dc.subjectProtein modification
dc.subjectColloidal stability
dc.titleEffect of sesame protein isolate modified by high-pressure homogenization, high-intensity ultrasound, and high-pressure processing on the colloidal stability of sesame paste: Determination of physicochemical, rheological, microstructural properties and storage stability
dc.typeArticle

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