Enhancing Rheological and Textural Properties of Gelatin-Based Composite Gels through Incorporation of Sesame Seed Oleosome-Protein Fillers
In this study, the protein and oleosomes of sesame seeds were extracted individually and used to prepare a gel composed of gelatin, protein, and oleosomes. Mixtures of gelatin and sesame seeds protein were prepared, and oleosomes with different percentages (0, 10, 20 and 30% of their weight) were us...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-09-01
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| Series: | Gels |
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| Online Access: | https://www.mdpi.com/2310-2861/9/10/774 |
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| author | Fatemeh Sheikh Maryam Hasani Hossein Kiani Mohammad Javad Asadollahzadeh Farzaneh Sabbagh |
| author_facet | Fatemeh Sheikh Maryam Hasani Hossein Kiani Mohammad Javad Asadollahzadeh Farzaneh Sabbagh |
| author_sort | Fatemeh Sheikh |
| collection | DOAJ |
| description | In this study, the protein and oleosomes of sesame seeds were extracted individually and used to prepare a gel composed of gelatin, protein, and oleosomes. Mixtures of gelatin and sesame seeds protein were prepared, and oleosomes with different percentages (0, 10, 20 and 30% of their weight) were used. Different amounts of oleosomes in the composite gel samples were examined for their morphological, rheological, and textural properties. The results of the viscoelastic properties of different composite gel samples indicated that a higher percentage of oleosomes would increase the storage modulus (G′), loss modulus (G″), and complex viscosity (η*). The storage modulus of all gel samples was greater than the loss modulus, suggesting a solid behavior. So, in the sample with 30% oleosome, the storage modulus and the loss modulus reached 143,440 Pascals and 44,530 Pascals. The hardness and breaking force in samples containing 30% oleosome reached 1.29 ± 0.02 and 0.17 ± 0.02, respectively. In general, it can be said that composite gels based on gelatin-sesame seed protein modified with oleosome can be used as a part of food components in various dairy products, gelatin desserts, lean meat products and the production of useful products. |
| first_indexed | 2024-03-10T21:13:45Z |
| format | Article |
| id | doaj.art-62d17c739e2e4d019ca627ed7ef4c702 |
| institution | Directory Open Access Journal |
| issn | 2310-2861 |
| language | English |
| last_indexed | 2024-03-10T21:13:45Z |
| publishDate | 2023-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Gels |
| spelling | doaj.art-62d17c739e2e4d019ca627ed7ef4c7022023-11-19T16:35:09ZengMDPI AGGels2310-28612023-09-0191077410.3390/gels9100774Enhancing Rheological and Textural Properties of Gelatin-Based Composite Gels through Incorporation of Sesame Seed Oleosome-Protein FillersFatemeh Sheikh0Maryam Hasani1Hossein Kiani2Mohammad Javad Asadollahzadeh3Farzaneh Sabbagh4Department of Food Science and Technology, Shahrood Branch, Islamic Azad University, Shahrood 3619943189, IranDepartment of Food Science and Technology, Shahrood Branch, Islamic Azad University, Shahrood 3619943189, IranBioprocessing and Biodetection Lab (BBL), Department of Food Science and Technology, College of Agriculture and Natural Resources, University of Tehran, Karaj 31587-77871, IranDepartment of Chemical Engineering, Shahrood Branch, Islamic Azad University, Shahrood 3619943189, IranDepartment of Botany and Plant Science, Faculty of Biological Science, Alzahra University, Tehran 1993891176, IranIn this study, the protein and oleosomes of sesame seeds were extracted individually and used to prepare a gel composed of gelatin, protein, and oleosomes. Mixtures of gelatin and sesame seeds protein were prepared, and oleosomes with different percentages (0, 10, 20 and 30% of their weight) were used. Different amounts of oleosomes in the composite gel samples were examined for their morphological, rheological, and textural properties. The results of the viscoelastic properties of different composite gel samples indicated that a higher percentage of oleosomes would increase the storage modulus (G′), loss modulus (G″), and complex viscosity (η*). The storage modulus of all gel samples was greater than the loss modulus, suggesting a solid behavior. So, in the sample with 30% oleosome, the storage modulus and the loss modulus reached 143,440 Pascals and 44,530 Pascals. The hardness and breaking force in samples containing 30% oleosome reached 1.29 ± 0.02 and 0.17 ± 0.02, respectively. In general, it can be said that composite gels based on gelatin-sesame seed protein modified with oleosome can be used as a part of food components in various dairy products, gelatin desserts, lean meat products and the production of useful products.https://www.mdpi.com/2310-2861/9/10/774sesameoleosomecomposite gelviscoelastic properties |
| spellingShingle | Fatemeh Sheikh Maryam Hasani Hossein Kiani Mohammad Javad Asadollahzadeh Farzaneh Sabbagh Enhancing Rheological and Textural Properties of Gelatin-Based Composite Gels through Incorporation of Sesame Seed Oleosome-Protein Fillers Gels sesame oleosome composite gel viscoelastic properties |
| title | Enhancing Rheological and Textural Properties of Gelatin-Based Composite Gels through Incorporation of Sesame Seed Oleosome-Protein Fillers |
| title_full | Enhancing Rheological and Textural Properties of Gelatin-Based Composite Gels through Incorporation of Sesame Seed Oleosome-Protein Fillers |
| title_fullStr | Enhancing Rheological and Textural Properties of Gelatin-Based Composite Gels through Incorporation of Sesame Seed Oleosome-Protein Fillers |
| title_full_unstemmed | Enhancing Rheological and Textural Properties of Gelatin-Based Composite Gels through Incorporation of Sesame Seed Oleosome-Protein Fillers |
| title_short | Enhancing Rheological and Textural Properties of Gelatin-Based Composite Gels through Incorporation of Sesame Seed Oleosome-Protein Fillers |
| title_sort | enhancing rheological and textural properties of gelatin based composite gels through incorporation of sesame seed oleosome protein fillers |
| topic | sesame oleosome composite gel viscoelastic properties |
| url | https://www.mdpi.com/2310-2861/9/10/774 |
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