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

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies Pub Date : 2024-08-01 DOI:10.1016/j.ifset.2024.103786

Osman Gul , Melike Seyda Sahin , Furkan Turker Saricaoglu , Ilyas Atalar

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Abstract

In 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.

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高压均质、高强度超声和高压加工改性芝麻蛋白分离物对芝麻酱胶体稳定性的影响理化、流变、微结构特性和储存稳定性的测定

本研究采用高压均质、高强度超声波和高静水压等不同的新兴技术对芝麻蛋白分离物进行改性，以提高芝麻酱的稳定性。与未添加芝麻蛋白的样品（对照组）相比，添加芝麻蛋白可使芝麻糊的相分离减少 48%，同时还能显著提高芝麻糊的紧实度和延展性。添加芝麻蛋白分离物后，芝麻糊样品的密度更高，外观更紧凑。样品的流动特性更符合赫歇尔-布克雷方程，添加蛋白质对改善芝麻酱样品的流动特性也起到了至关重要的作用。添加改性蛋白质后，芝麻酱的相分离和氧化稳定性明显改善。总之，研究结果表明，采用 HPH 技术改性的芝麻蛋白在提高芝麻酱质量和防止相分离方面具有很大的潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Innovative Food Science & Emerging Technologies 工程技术-食品科技

CiteScore

12.00

自引率

6.10%

发文量

259

审稿时长

25 days

期刊介绍： Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.