Work

Ohmic heating as a novel approach for enhancing the techno-functional properties of sesame protein isolate

Year: 2024

Type: article

Abstract: Plant proteins are gaining significant attention for their environmental benefits and role in food diversification, yet their lower bioavailability and performance highlight the need for innovative enhancement methods. This study evaluates how ohmic heating (OH) and varying electric field intensities improve the physicochemical, functional, and structural properties of sesame protein isolate (SesPI) compared to conventional heating (Cov). The results demonstrated that both thermal methods significantly affected the physicochemical properties of SesPI. Conventional heating (Cov) led to notable changes, including an 89.5% reduction in average particle size and increased solubility due to heightened sensitivity to pH conditions. Cov also improved surface hydrophobicity, water and oil holding capacities, foaming properties, and emulsion activity. In contrast, ohmic heating (OH) achieved a higher zeta potential, enhanced emulsion stability, and increased disulfide bonds at an electric field intensity (EFI) of 10 V/cm, with a lower polydispersity index (PDI) at EFI of 6 V/cm. FTIR spectroscopy revealed a more organized structure of SesPI under OH treatment. Overall, OH proved more effective in enhancing SesPI’s techno-functional properties, highlighting its potential for advancing vegetable proteins.

Source: LWT

DOI: 10.1016/j.lwt.2024.117151

Authors: Shaghayegh Samadi Saeedabad, Hoda Shahiri Tabarestani, Mohammad Ghorbani, Aman Mohammad Ziaiifar

Institution: Gorgan University of Agricultural Sciences and Natural Resources

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $2,570