ArticleFood science & nutrition2025
Impact of pH on the Physicochemical, Structural, and Techno-Functional Properties of Sesame Protein Isolate.
Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed.
- Osborne fractionation of pomegranate seed protein: Structural characteristics, processing properties, proteomic profiles and nutritional value.Food chemistry: X · 2026Article
- Strategic Modification of Scallop Mantle Protein Isolates via Alkaline Extraction: Resource Utilization of Biological Waste.Foods (Basel, Switzerland) · 2026Article
- Physicochemical and Structural Characterization of Composite Gels of Commercial Hemp Seed Protein Concentrate and Hemp Seed Protein Hydrolysate.Gels (Basel, Switzerland) · 2026Article
- Enhancing the techno-functional properties of Quinoa protein isolate through cold plasma treatment: a comprehensive study on pH effects.Scientific reports · 2026Article
- Effect of pH shift and high pressure homogenization on the structure and techno-functional properties of protein extracts from substandard peas.Current research in food science · 2026Article
- Molecular Interplay Between Plant Proteins and Polyphenols: pH as a Switch for Structural and Functional Assembly.Foods (Basel, Switzerland) · 2025Article
- Cold Plasma-Treated Chickpea Protein Isolate: Effects on Rheological Behavior and Quality Characteristics of Allergen-Free Rice Muffins.Foods (Basel, Switzerland) · 2025Article
- Fortification of fermented soy milk using whey protein isolate/gelatin microhydrogels-loaded with sesame bioactive peptides.Food chemistry: X · 2025Article
- Dietary Plant-Based Protein Supplements: Sources, Processing, Nutritional Value, and Health Benefits.Foods (Basel, Switzerland) · 2025Review
- Evaluation of Protein Solubility, Lipid Oxidative Stability and Physical Properties of Hemp Seed-Based Foods and By-Products.Food science & nutrition · 2025Article
- Assessing the Functional and Structural Properties of Peanut Meals Modified by Transglutaminase-Coupled Glycation.Foods (Basel, Switzerland) · 2025Article
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Authors and funding
4 authors.
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Abstract
Sesame protein isolate (SPI) is a highly nutritious plant protein distinguished by its essential amino acid profile. This study investigates the influence of pH on SPI's physicochemical, structural, and techno-functional properties, highlighting its potential as a sustainable protein source for various food applications. Our findings revealed that SPI had a protein content of 90.60% and a protein extraction yield of 77.2%. The density is measured at 0.72 g/mL, with a critical compressibility index of 19.22, indicating excellent flowability for weaning foods. Notably, the ζ-potential shifts from +39 mV at pH 3.0 to 0 at the isoelectric point (pI, 5-5.5) and becomes negative at higher pH levels. We observed a direct correlation between solubility, fluorescence intensity, and functional characteristics of SPI, with peak solubility and functional properties at acidic and alkaline pH levels and lowest values at the pI. Structural analyses confirmed the relationship between electrical charge, hydrophobicity, and functional attributes, with the highest surface hydrophobicity observed at pH 2.0. In conclusion, our findings underscore the critical role of pH in modulating the physicochemical properties of sesame protein isolate, enhancing its applicability in food formulations. SPI demonstrates significant potential as a versatile ingredient in the functional food product development.
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