Structural Characterization, Technofunctional and Rheological Properties of Sesame Proteins Treated by High-Intensity Ultrasound

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Gül O., Sarıcaoğlu F. T., Atalar İ., Gül L. B., Törnük F., Şimşek Ş.

FOODS, sa.12, ss.1791, 2023 (SCI-Expanded, Scopus)

  • Yayın Türü: Makale / Tam Makale
  • Basım Tarihi: 2023
  • Doi Numarası: 10.3390/foods12091791
  • Dergi Adı: FOODS
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Agricultural & Environmental Science Database, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database, Directory of Open Access Journals
  • Sayfa Sayıları: ss.1791
  • Açık Arşiv Koleksiyonu: AVESİS Açık Erişim Koleksiyonu
  • Eskişehir Osmangazi Üniversitesi Adresli: Evet

Özet

Plant-derived proteins, such as those from sesame seeds, have the potential to be used

as versatile food ingredients. End-use functionality can be further improved by high-intensity

ultrasound treatments. The effects of high-intensity ultrasound on the properties of sesame protein

isolates from cold-pressed sesame cake were evaluated. The SDS-PAGE demonstrated no significant

changes in the molecular weight of proteins. Ultrasound treatments resulted in decreased particle size

with a more uniform distribution, resulting in the exposure of hydrophobicity and free 􀀀SH groups

and increased zeta potential. Although FTIR spectra of proteins were similar after ultrasonication,

a partial increase in the intensity of the amide A band was observed. The ultrasound significantly

(p < 0.05) affected the secondary structure of proteins. While optical micrographics revealed a

dispersed structure with smaller particles after treatments, microstructural observations indicated

more rough and irregular surfaces. Water solubility was improved to 80.73% in the sample subjected

to 6 min of ultrasonication. Sesame protein solutions treated for 4 and 6 min exhibited viscoelastic

structure (storage modulus (G0) > loss modulus (G0 0)). In addition, the gelation temperature of

proteins decreased to about 60–65 C with increasing treatment time. Overall, ultrasound is a useful

technique for the modification of sesame protein isolates.