The effect of di̇fferent extraction methods and pre—treatmentapplications on the functional properties of apricot seed protein

Plant-based proteins are considered promising alternatives to animal-derived proteins due to their sustainability and minimal environmental impact. However, their application in the food industry is limited by inherently poor foaming and emulsifying properties. In this study, various extraction and modification techniques were investigated to improve the functional properties of apricot seed protein (ASP). ASP was extracted using three methods: conventional alkaline extraction, microwave-assisted alkaline extraction, and ultrasound-assisted alkaline extraction. The extraction yield and functional properties of ASP obtained by each method were evaluated. Subsequently, the extracted proteins were modified using conventional heating, microwave heating, and ultraviolet radiation to determine optimal modification conditions.The potential effects of each modification method on the protein's structural bonds were examined via Fourier-transform infrared spectroscopy (FTIR). Functional properties such as oil holding capacity, foaming ability, and emulsifying behavior significantly improved after modification, with microwave heating (MH) yielding the most enhanced characteristics.Furthermore, ASP was incorporated into hydrogel systems. Natural hydrogels were produced using pectin as a biopolymer. The resulting ASP–pectin hydrogels demonstrated excellent water retention and swelling capacity, while hydrogels produced without pectin exhibited inferior functional properties. The three-dimensional network structures of the hydrogels were confirmed through scanning electron microscopy (SEM). In addition, a strong correlation was observed between the hydrogels' functional performance and their textural attributes, including hardness, elasticity, cohesiveness, and chewiness. These findings demonstrate that ASP can be functionally enhanced through appropriate extraction and modification techniques and successfully utilized in the production of bio-based hydrogels in combination with pectin. This study offers a valuable contribution to the development of sustainable biomaterials and the design of novel functional ingedients for the food industry.