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Scopus 🔓 Açık Erişim YÖKSİS ISSN Eşleşti SJR Q1

Maillard reaction-based conjugation of hazelnut protein isolate with sodium alginate: structural and functional insights

Food Research International · Aralık 2025

YÖKSİS ISSN Eşleşmesi

Bu dergide (ISSN eşleşmesi) kurumun 12 kaydı bulundu.

YÖKSİS Kayıtları — ISSN Eşleşmesi
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2005 ISSN: 09639969 SCI-Expanded
Prof. Dr. MERYEM KARA →
Estimation of in vitro neuroprotective properties and quantification of rutin and fatty acids in buckwheat (Fagopyrum esculentum Moench) cultivated in Turkey
2012 ISSN: 0963-9969 SCI-Expanded Q1
Dr. Öğr. Üyesi SADİYE AYŞE ÇELİK →
Pharmacological and polyphenolic profiles of Phyllanthus phillyreifolius var. commersonii Müll. Arg: An unexplored endemic species from Mauritius
2019 ISSN: 0963-9969 SCI-Expanded
Prof. Dr. GÖKHAN ZENGİN →
New insights into the chemical profiling, cytotoxicity and bioactivity of four Bunium species
2019 ISSN: 0963-9969 SCI
Prof. Dr. GÖKHAN ZENGİN →
Metabolomics profiling and biological properties of root extracts from two Asphodelus species: A. albus and A. aestivus
2020 ISSN: 0963-9969 SCI-Expanded
Prof. Dr. GÖKHAN ZENGİN →
Chemical characterization, antioxidant, enzyme inhibitory and cytotoxic properties of two geophytes: Crocus pallasii and Cyclamen cilicium
2020 ISSN: 0963-9969 SCI-Expanded
Prof. Dr. EVREN YILDIZTUGAY →
Comprehensive bioactivity and chemical characterization of the endemic plant Scorzonera hieraciifolia Hayek extracts: A promising source of bioactive compounds
2020 ISSN: 0963-9969 SCI-Expanded
Prof. Dr. EVREN YILDIZTUGAY →
A comprehensive evaluation of the chemical profiles and biological properties of six geophytes from Turkey: Sources of bioactive compounds for novel nutraceuticals
2021 ISSN: 0963-9969 SCI-Expanded Q1
Prof. Dr. EVREN YILDIZTUGAY →
Metabolomics profiling and biological properties of root extracts from two Asphodelus species: A. albus and A. aestivus
2020 ISSN: 0963-9969 SCI-Expanded
Prof. Dr. ABDURRAHMAN AKTÜMSEK →
UHPLC-QTOF-MS based metabolomics and biological activities of different parts of Eriobotrya japonica
2021 ISSN: 0963-9969 SCI-Expanded Q1
Prof. Dr. GÖKHAN ZENGİN →
A novel material for the microbiological, oxidative, and color stability of salmon and chicken meat samples: Nanofibers obtained from sesame oil
2023 ISSN: 0963-9969 SCI-Expanded Q1
Dr. Öğr. Üyesi NAZİK MEZİYET DİLEK →
A novel material for the microbiological, oxidative, and color stability of salmon and chicken meat samples: Nanofibers obtained from sesame oil
2023 ISSN: 0963-9969 SCI-Expanded Q1
Doç. Dr. ALİ SAMET BABAOĞLU →

Makale Bilgileri

Dergi Food Research International
ISSN09639969
Yayın TarihiAralık 2025
Cilt / Sayfa221
DOI10.1016/j.foodres.2025.117508
Scopus ID2-s2.0-105016092001
Erişim🔓 Açık Erişim
Özet This study aimed to enhance the techno-functional properties of hazelnut protein isolates (HPI) derived from cold-pressed meal by conjugating them with sodium alginate (SA) using a wet-heating method. Temperature, heating time, and protein ratio were evaluated as independent variables, and optimal conditions of 65 °C, 5 h, and 35 % protein content were identified by targeting maximum glycation degree, solubility, and emulsion capacity while minimizing hydroxymethylfurfural (HMF) content. Under optimal conditions, conjugation significantly improved solubility and emulsifying properties compared to native protein isolate (p < 0.05). Structural analysis revealed increases in β-sheet content, free [sbnd]SH groups, zeta potential, and surface hydrophobicity, alongside reductions in α-helix content. Rheological evaluation showed reduced viscosity and consistency coefficient in the conjugates, indicating weaker pseudoplastic behavior, while oscillatory tests confirmed an elastic structure (G′ > G″). Temperature sweep revealed a viscous-to-elastic transition of the conjugates at lower temperatures, potentially beneficial in moderate-temperature food processing. This study demonstrates that controlled glycation can effectively enhance the functionality of hazelnut protein isolates, supporting their potential application in diverse food formulations.

Yazarlar (7)

1
Ilyas Atalar
2
Tuba Sari
3
Hatice Elen
4
Abdullah Kurt
ORCID: 0000-0003-1452-3278
5
Serpil Pekdogan Goztok
6
Aysegul Besir Ozgecen
7
Nevzat Konar

Anahtar Kelimeler

Functionality Glycation modification Hazelnut protein isolate Sodium alginate Structure

Kurumlar

Ankara Üniversitesi
Ankara Turkey
Eskişehir Osmangazi Üniversitesi
Eskisehir Turkey
Ondokuz Mayis Üniversitesi
Samsun Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Siirt Üniversitesi
Siirt Turkey
Scimago Dergi (ISSN Eşleşmesi)
Food Research International
Q1
SJR Skoru1,666
H-Index253
YayıncıElsevier Ltd
ÜlkeUnited Kingdom
Food Science (Q1)
Dergi sayfasına git

Metrikler

8
Atıf
7
Yazar
5
Anahtar Kelime

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