Scopus
🔓 Açık Erişim YÖKSİS Eşleşti
Maillard reaction-based conjugation of hazelnut protein isolate with sodium alginate: structural and functional insights
Food Research International · Aralık 2025
YÖKSİS Kayıtları
Maillard reaction-based conjugation of hazelnut protein isolate with sodium alginate: structural and functional insights
Food Reseach International · 2025 SCI-Expanded
DOÇENT ABDULLAH KURT →
Makale Bilgileri
DergiFood Research International
Yayın TarihiAralık 2025
Cilt / Sayfa221
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
Metrikler
2
Atıf
7
Yazar
5
Anahtar Kelime