Kalaycı, Cennet Asuhan
Pea proteins as plant-based proteins have attracted much interest and are preferred in the food industry due to their low allergenicity, high availability, high nutritional value, and low price in recent years. Thus, they are considered a good replacer for commonly used animal-based protein ingredients; however, better functional properties are required for the industry. The aim of this work was to investigate the influences of high hydrostatic pressure (HHP) on the functional properties of pea protein isolate (PPI). For this purpose, PPI was exposed to a pressure range of 300, 400 and 500 MPa at 25 and 50°C for 5 min. The concentration of samples was kept constant at 45% (w/v) PPI in solutions at desired pH. This process was carried out at different pH levels 3, 5 and 7 to understand the impacts of change in pH with HHP on the pea protein functionalities. WHC (water holding capacity), solubility by Lowry method, emulsion activity, viscosity, change in secondary structure analysis by Fourier transform infrared (FTIR) spectroscopy and hydration behavior by NMR Relaxometry experiments were performed on pressurized and control samples. This study showed that HHP treatments enhanced the solubility of pea protein isolate (PPI) approximately 60% at neutral pH compared to other pH values and control (p<0.05). WHC of PPI significantly was reduced by HHP treatment at pH 3 compared to control and other pHs (p<0.05) and 500 MPa-50°C-pH 5 processing condition improved WHC of PPI significantly (p<0.05). Moreover, FTIR results showed that pressure treatments caused changes in the secondary structure of native PPI due to irreversible unfolding. In addition, significantly lower hydrated PPI at pH 3 was found under HHP treatment, especially at 300 MPa, compared to the control (p<0.05), and other processing factors affected hydration behavior of PPI insignificantly (p>0.05). Also, at pH 3, HHP treatments resulted in higher emulsion capability compared to control samples. Furthermore, HHP treatments caused a reduction in viscosity of PPI for all processing conditions (p<0.05). Therefore, HHP could be an excellent alternative to improve the functional properties of pea protein through conformational, structural, and surface change modifications, and this study can help develop new products, including pea proteins.


Effect of high hydrostatic pressure on the functional properties of soy protein isolate
Zengin, Kübra; Alpas, Hami; Department of Food Engineering (2022-2-11)
Soy protein is a low-cost additive with high biological value, unique functional properties, and beneficial effects on health, and it is widely used in the food industry as an important ingredient. When the health and functional properties of soy protein are considered altogether, there are several benefits for consuming and using it in foods. High hydrostatic pressure (HHP) is a non-thermal novel processing technology that has been generally used to destroys vegetative cells, microorganisms and enzymes. Ad...
Effect of high hydrostatic pressure on physicochemical and biochemical properties of milk
Altuner, Ergin Murat; Alpas, Hami; Erdem, Yasar Kemal; Bozoglu, Faruk (Springer Science and Business Media LLC, 2005-10-6)
Interest in high hydrostatic pressure (HHP) applications on milk and dairy products has recently increased as HHP offers a new technology for food preservation to the food industry. Although HHP-induced microbial destruction, rennet or acid coagulation of milk and increase in cheese yield has been reported, the actual effect of HHP application on milk constituents still remains to be unexplained. Therefore, we have analyzed the effect of HHP on physicochemical and biochemical properties such as turbidity, p...
Effects of batters containing different protein types on the quality of deep-fat-fried chicken nuggets
Dogan, SF; Şahin, Serpil; Şümnü, Servet Gülüm (Springer Science and Business Media LLC, 2005-05-01)
The effects of soy protein isolate (SPI), whey protein isolate (WPI) and egg albumen ( EA) on the quality of deep-fat-fried chicken nuggets were studied. Batter without protein addition was used as a control. Batter pickup and moisture content, oil content, texture, porosity and colour of the nuggets were determined for 3, 6, 9 and 12 min of frying at 180 degrees C. Additionally, the rheological properties of batters were studied. SPI (3%) provided the highest apparent viscosity and coating pickup. All the ...
Effect of high hydrostatic pressure and heat treatment on antimicrobial protein stability, shelf-life, and rheological characteristics of donkey milk
Köker, Alperen; Alpas, Hami; Öztürkoğlu-Budak, Şebnem; Department of Food Engineering (2021-11)
Donkey milk has been gaining popularity due to its beneficial properties and similarity to human milk, however, since heat treatment lead to phase seperation and nutritional losses, it is consumed raw, which may cause health risks and limit its shelf life. High hydrostatic pressure (HHP) is a non-thermal food processing technique in which microbial inactivation can be obtained with minimum effects on fresh like properties of food product. This study aimed to investigate the effects of HHP, and heat treatmen...
Effects of legume flours on batter rheology and cake physical quality
Aydoğdu, Ayça; ÖZKAHRAMAN, Canan; Şümnü, Servet Gülüm; Şahin, Serpil (2016-08-25)
Legumes are good sources of proteins, carbohydrates, dietary fibers and minerals. Therefore, legume flours can be a good choice to obtain functional foods. The aim of this study is to examine the effect of legume flours (lentil, chickpea and pea) on rheological properties of cake batter and quality of legume cakes. Wheat flour was replaced partially (20 and 30%) by lentil, chickpea and pea flour to develop legume cake formulations. As quality parameters, weight loss, specific volume, hardness and color were...
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