Publication:
Effect of High Pressure Homogenization (HPH) on Functional and Rheological Properties of Hazelnut Meal Proteins Obtained from Hazelnut Oil Industry By-Products

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dc.authorscopusid55992996500
dc.authorscopusid55444242100
dc.authorscopusid57196081318
dc.authorscopusid56486128000
dc.contributor.authorSarıcaoğlu, F.T.
dc.contributor.authorGül, O.
dc.contributor.authorBeşir Özgeçen, A.
dc.contributor.authorAtalar, I.
dc.date.accessioned2020-06-21T13:07:26Z
dc.date.available2020-06-21T13:07:26Z
dc.date.issued2018
dc.departmentOndokuz Mayıs Üniversitesien_US
dc.department-temp[Sarıcaoğlu] Furkan Turker, Food Engineering Department, Ondokuz Mayis Üniversitesi, Samsun, Turkey; [Gül] Osman, Program of Food Technology, Ondokuz Mayis Üniversitesi, Samsun, Turkey; [Beşir Özgeçen] Ayşegül, Food Engineering Department, Ondokuz Mayis Üniversitesi, Samsun, Turkey; [Atalar] İlyas, Food Engineering Department, Ondokuz Mayis Üniversitesi, Samsun, Turkeyen_US
dc.description.abstractThe effect of high pressure homogenization (HPH) on functional and rheological properties of hazelnut meal proteins was investigated. Hazelnut meal proteins were extracted from hazelnut oil industry by-products. Protein patterns remained unchanged up to 75 MPa, and band intensity decreased when pressure reached 100 MPa. HPH treatment decreased particle size, produced higher zeta potential and hence, improved water solubility, which resulted in higher emulsifying and foaming properties. Hazelnut meal protein suspensions displayed shear thinning behavior and higher G′ than Gʹ' which means suspensions had soft-gel network. For better understanding of internal structure, elastic and viscous behavior, creep and recovery tests were explained by Burgers and exponential decay models. Final percentage recovery increased after 100 MPa due to strengthened solid-like structure of protein suspensions. As a result, functional and rheological properties of proteins can be successfully improved by HPH treatment, and thus hazelnut oil industry by-products have added value once processed by HPH. © 2018 Elsevier Ltden_US
dc.identifier.doi10.1016/j.jfoodeng.2018.04.003
dc.identifier.endpage108en_US
dc.identifier.issn0260-8774
dc.identifier.scopus2-s2.0-85047479961
dc.identifier.scopusqualityQ1
dc.identifier.startpage98en_US
dc.identifier.urihttps://doi.org/10.1016/j.jfoodeng.2018.04.003
dc.identifier.volume233en_US
dc.identifier.wosWOS:000431938400012
dc.identifier.wosqualityQ1
dc.language.isoenen_US
dc.publisherElsevier Ltden_US
dc.relation.ispartofJournal of Food Engineeringen_US
dc.relation.journalJournal of Food Engineeringen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCreep-Recovery Behavioren_US
dc.subjectFunctional Propertiesen_US
dc.subjectHazelnut Proteinen_US
dc.subjectHigh Pressure Homogenizationen_US
dc.subjectOil Industry By-Productsen_US
dc.subjectRheological Propertiesen_US
dc.titleEffect of High Pressure Homogenization (HPH) on Functional and Rheological Properties of Hazelnut Meal Proteins Obtained from Hazelnut Oil Industry By-Productsen_US
dc.typeArticleen_US
dspace.entity.typePublication

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