Effect of sesame protein isolate modified by high-pressure homogenization, high-intensity ultrasound, and high-pressure processing on the colloidal stability of sesame paste: Determination of physicochemical, rheological, microstructural properties and storage stability

• Published in: Innovative food science & emerging technologies Vol. 96; p. 103786
• Main Authors: Gul, Osman, Sahin, Melike Seyda, Saricaoglu, Furkan Turker, Atalar, Ilyas
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.08.2024
• Subjects: Colloidal stability; Emerging technology; Protein modification; Sesame paste; Sesame protein isolate; Sesame protein isolate; Emerging technology; Colloidal stability; Sesame paste; Protein modification
• ISSN: 1466-8564
• DOI: 10.1016/j.ifset.2024.103786

In this study, sesame protein isolate modified with different emerging technologies, including high-pressure homogenization, high-intensity ultrasonication, and high-hydrostatic pressure, was applied to improve the stability of sesame paste. Sesame protein addition reduced the phase separation by up to 48% in sesame paste compared to the sample (control) without protein addition, and also significantly enhanced the firmness and spreadability. With the addition of sesame protein isolate, the sesame paste samples formed a denser and more compact appearance. The flow characteristics of samples were better fitted by the Herschel-Bulkley equation, and modifying the added protein also played an essential role in improving the flow properties of sesame paste samples. Phase separation and oxidative stability of sesame paste were significantly improved by the addition of modified protein. Overall, the results indicated that sesame protein modified with HPH technology has a significant potential to improve the quality of sesame paste and prevent phase separation. [Display omitted] •Modified sesame proteins were used to preserve the phase separation of sesame paste.•Modified sesame protein prevented oil separation in sesame paste by up to 48%.•Viscoelastic character of sesame paste was improved with modified sesame protein.•The addition of modified protein resulted in higher storage stability of sesame paste.•Modified sesame protein by HPH technology created significant potential.