The effects of heating and acidulation on the properties and stability of plant seed protein emulsion gels

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dc.authoridYılmaz, Emin / 0000-0003-1527-5042
dc.authoridKeskin Uslu, Eda / 0000-0002-8266-7137
dc.contributor.authorYılmaz, Emin
dc.contributor.authorKeskin Uslu, Eda
dc.date.accessioned2025-01-27T20:51:54Z
dc.date.available2025-01-27T20:51:54Z
dc.date.issued2024
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThis study aimed to prepare water-in-oil-type gelled protein emulsions. Sorghum, chickpea, and barley proteins were extracted from the seed flours with an alkaline procedure, and 2% protein solutions were used as an aqueous phase with Span 20 emulsifier to create sunflower oil emulsion gels. Prepared gels were analysed for main physicochemical properties, polymorphism, and rheology. Results showed that stable emulsion gels were creamy-greenish in colour and had mechanical stability. They included beta and beta 0 type fat crystals. Rheological analyses indicated that they were soft-gel-like preparates, having certain levels of structural recovery ability after shear. These emulsion gels could be spreadable-fat-like products or shortening alternatives in processed foods. They might provide an extra advantage due to plant protein content. Food application studies are anticipated in future studies.
dc.description.sponsorshipScientific and Technological Research Council of Turkiye (TUBITAK) [217O094]
dc.description.sponsorshipThe authors would like to extend special thanks to The Scientific and Technological Research Council of Turkiye (TUBITAK) for financial support to this study (TOVAG 1001 Program, Project Number: 217O094)
dc.identifier.doi10.1556/066.2024.00002
dc.identifier.endpage246
dc.identifier.issn0139-3006
dc.identifier.issn1588-2535
dc.identifier.issue2
dc.identifier.scopus2-s2.0-85189989982
dc.identifier.scopusqualityQ3
dc.identifier.startpage237
dc.identifier.urihttps://doi.org/10.1556/066.2024.00002
dc.identifier.urihttps://hdl.handle.net/20.500.12428/25569
dc.identifier.volume53
dc.identifier.wosWOS:001258223500006
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherAkademiai Kiado Zrt
dc.relation.ispartofActa Alimentaria
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectplant protein
dc.subjectsun fl ower oil
dc.subjectemulsion
dc.subjectgel
dc.subjectrheology
dc.subjectpolymorphism
dc.titleThe effects of heating and acidulation on the properties and stability of plant seed protein emulsion gels
dc.typeArticle

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