Solubility and functional properties of sesame seed proteins as influenced by pH and/or salt concentration
2003; Elsevier BV; Volume: 82; Issue: 3 Linguagem: Inglês
10.1016/s0308-8146(02)00555-1
ISSN1873-7072
AutoresElza Khalid, Elfadıl E. Babiker, Abdullahi H. El Tinay,
Tópico(s)Polysaccharides Composition and Applications
ResumoThe protein content, solubility and functional properties of a total protein isolate prepared from sesame seeds (Kenana 1 cultivar) as a function of pH and/or NaCl concentration were investigated. The protein content of the seed was found to be 47.70%. The minimum protein solubility was at pH 5 and the maximum was at pH 3. The emulsifying capacity, activity and emulsion stability as well as foaming capacity and foam stability were greatly affected by pH levels and salt concentrations. Lower values were observed at acidic pH and high salt concentration. The protein isolate was highly viscous and dispersable at pH 9 with water holding capacity of 2.10 ml H2O/g protein, oil holding capacity of 1.50 ml oil/g protein and bulk density of 0.71 gm/ml.
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