The effect of brine and drying temperature on the functional properties of protein isolates extracted from sesame meal
2022
Maryam Rezaei | Leila Nouri | Mohammad Daneshi | Abdoreza Mohammadi-Nafchi | fariborz nahidi
As the demand for new protein sources increases, research is needed to extract and develop protein isolates with desirable functional properties. Sesame protein can be used as a new plant protein source due to its high amino acid content. In this study, the effect of sodium chloride salt concentration (0, 18 and 22% w / v) and drying temperature (25, 45 and 180 °C) as two important parameters affecting the functional properties of protein isolates extracted from sesame were investigated. Protein solubility tests at pH 4, 5, 7, 9 and 11, foam stability and emulsion stability at pH 11 and water holding capacity (WHC) and oil holding capacity (OHC) were performed. The lowest protein solubility was observed at pH 5 and with increasing pH, protein solubility increased. With increasing temperature from 45 to 180 °C at constant salt concentration, protein solubility and foam and emulsion stability increased and WHC and OHC decreased. An increasing in salt concentration from 18 to 22 % at constant temperature caused to increase in protein solubility and decrease in WHC and OHC. Foam and emulsion stability was lowest at 18% of salt concentration. In general, drying temperature of 45 degrees Celsius and salt concentration of 18% for preparation of protein isolate with maximum water and oil holding capacity and drying temperature of 180 °C and salt concentration of 22% for production of sesame protein isolate with maximum solubility, Emulsion stability and foam stability are recommended.
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Эту запись предоставил Tarbiat Modares University
