Impact of drying techniques on the physicochemical, structural, thermal, techno-functional, rheological properties, and in vitro digestibility of sesame protein isolate

OpenAlex · English

Sesame protein isolate (SPI) is emerging as a valuable plant-based protein with promising nutritional and functional properties. This study examined the influence of three drying techniques—hot air drying (OD), spray drying (SD), and freeze-drying (FD)—on the physicochemical, structural, thermal, techno-functional, rheological properties, and in vitro digestibility of SPI. While proximate composition remained unchanged, notable variations were observed in particle size, zeta potential, FTIR spectra, free sulfhydryl (–SH) groups, and surface hydrophobicity (H₀), reflecting conformational modifications. OD-PI exhibited the highest denaturation temperature (81.83 °C) and lowest enthalpy (28.86 J/g). SD-PI demonstrated superior functional traits, including emulsion capacity (29.91 %), stability (64.83 min), foaming capacity (127.78 %), stability (47.78 %), water-holding capacity (1.81 %), and rheology, attributed to its small particle size (4.51 μm) and high solubility (72.62 %). FD-PI showed the greatest –SH and H₀ values. Importantly, SD-PI displayed enhanced digestibility, establishing spray drying as the most effective method for producing high-quality SPI for food applications. • Sesame protein isolate (SPI) was evaluated after hot air, spray, and freeze-drying techniques. • Drying methods significantly affected SPI structure, functionality, and digestibility. • Spray-dried SPI showed superior techno-functional and rheological properties. • Freeze-dried SPI had the highest surface hydrophobicity and free –SH group content. • Spray drying produced the most digestible protein, suitable for food applications.