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    Effect of sesame protein/PVA nanofibers on oil separation and rheological properties in sesame paste
    (Wiley, 2024) Yuzer, Mustafa Onur; Genccelep, Huseyin
    This study aimed to prevent or minimize the oil phase separation that occurs during storage (0-90 days) of sesame paste at room temperature. In order to determine the changes during storage in the sesame paste samples, the zeta potential, rheological properties, and the separated oil ratio were determined. Significant (p < 0.01) effects of applied storage time and additives on the amount of oil separated in sesame pastes were determined. The oil separated in sesame paste samples varied between 3.83% and 16.29%. While the rate of separated oil increased three times in the control group over time, it showed an insignificant (p > 0.05) increase especially in the samples where 2% nanofiber was added. It was determined that the separation of the oil phase from the structure could be prevented up to 24.73% with the addition of SPI and up to 63.02% with addition of SPINL (nanofiber containing protein isolate) compared to the control.Practical applicationsDuring storage, the particles in the sesame paste tend to precipitate, causing oil separation and residue cake, thus negatively affecting the acceptability of consumers. Additives were added in order to prevent or minimize oil phase separation, which occurs in sesame paste stored at room temperature and is not desired by consumers. As additives, nanofibers containing sesame proteins produced by the electrospinning method and sesame protein isolates (SPIs) were added. Added additives acted by preventing the separation of the oil phase from the structure. It has been determined that the addition of SPI to sesame pastes does not completely prevent the problem of oil separation in sesame paste, but is effective in delaying and reducing it. Since the oil decomposition can be reduced, the amount of oil separated and therefore the part that can sink to the bottom will decrease, so sesame paste will be consumed more appropriately and will contribute to the country's economy.
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    Sesame seed protein: Amino acid, functional, and physicochemical profiles
    (Kemerovo State Univ, 2023) Yuzer, Mustafa O.; Genccelep, Huseyin
    Sesame (Sesamum indicum L.) is an erect herbaceous annual plant with flat seeds. It is one of the oldest cultivated oilseed plants in the world, especially popular in Africa and Asia. The present research objective was to describe a sesame protein isolate, i.e., its amino acid profile, functional and physicochemical properties, zeta potential, and hydrodynamic diameter. The surface charge and hydrodynamic diameter in aqueous solutions were obtained for standard sesame seeds, defatted sesame seeds, and the sesame protein isolate. Defatted sesame seeds yielded the following optimal parameters: salt concentration - 0.6 M, pH - 7, iso-electric point (pI) - 4. The sesame protein isolate was rich in methionine content, which is rare in other plant proteins, but its lysine content was lower than in other isolates. The sesame protein isolate displayed almost identical zeta potential profiles with its pH. The decreasing pH increased the zeta values gradually from the lowest negative value to the highest positive value. The zeta potentials of standard and defatted sesame seeds at pH 7 were -23.53 and -17.30, respectively. The hydrodynamic diameter of the sesame protein isolate (0.33 mu m) was smaller than that of sesame seeds (2.64 mu m) and defatted sesame seeds (3.02 mu m). The sesame protein isolate had a water holding capacity of 1.26 g/g and an oil holding capacity of 3.40 g/g. Its emulsifying properties looked as follows: emulsion capacity - 51.32%, emulsion stability - 49.50%, emulsion activity index - 12.86 m2/g, and emulsion stability index - 44.96 min, respectively. These values are suitable for the sesame protein isolate and are consistent with the literature. The sesame protein isolate was a good source of protein (88.98%). Using sesame proteins as functional components can be an important basis for better knowledge of the relationship between electrical charge interactions in food matrices and the structure, stability, shelf life, texture, structural and functional properties of food. Research prospects include the effects of sesame protein isolates on various food