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91.
Sesame seeds were dehulled mechanically and in 10% sodium chloride solution before oil extraction and drying to obtain the
flour. The effect of these dehulling methods on the proximate composition, oil and water absorption, emulsification, and foaming
properties of the flour was investigated. The effect of desolventizing temperatures (80, 90, and 100°C) on these properties
was also investigated. Protein contents of seeds, dehulled mechanically (MDSF) and in 10% NaCl solution (SDSF), were 58.5
and 52.1%, respectively. Carbohydrate and ash contents of both flours also varied. The oil and water absorption capacities
of the flours were 268 and 252% for MDSF and 370 and 410% for SDSF, respectively. The emulsion capacity of the MDSF sample
was slightly lower (20.0 mL oil/g sample) but more stable than the SDSF sample, whose value was 20.4 mL oil/g sample. The
foam capacity of MDSF was, however, higher (48.5%) but less stable than SDSF (33.7%). An increase in desolventizing temperatures
of the meal led to increases in oil and water absorption capacities of the flours. Foam and emulsion capacities, on the other
hand, decreased with increase in temperature. Desolventizing temperatures had no effect on the stability of the formed emulsion
but had a decreasing effect on the stability of the foam. 相似文献
92.
Certain functional properties of sesame seed flour were obtained after oil extraction from dehulled seed meal was investigated.
The protein content in the flour was 69.7% and the least gelation concentration was 6.0%. Water and oil absorption capacities
at room temperature (31 ± 2°C) were 2.3 g H2O/g sample and 3.0 g oil/g sample, respectively. The values were higher at 100°C. The emulsification capacity, which was more
stable at alkaline conditions, ranged from 25.0 mL oil/g sample at pH 4 to 66.0 mL oil/g sample at pH 10. The foaming capacity
was more stable at pH 4 but lower (205.0%). The highest foaming capacity (315.0%) was at pH 2 whereas at pH 10 it was 310.0%.
Protein solubility, which was least at pH 4, ranged from 7.9% at pH 2 to 14.2% at pH 10. The viscosity of the flour dispersion
ranged from 2.5 cps at 1% concentration to 7.0 cps at 10% concentration. The findings show that sesame flour could impart
desirable characteristics when incorporated into products such as ice cream, frozen dessert, sausages, baked food and confections. 相似文献
93.
Arnoldo Lopez‐Hernandez Cristina Otero Estela Hernández‐Martín Hugo S. Garcia Charles G. Hill Jr. 《European Journal of Lipid Science and Technology》2007,109(12):1147-1159
Lipase‐mediated interesterification of sesame oil and a fully hydrogenated soybean oil was studied at 70 °C in both a batch reactor (BR) and a continuous‐flow packed‐bed reactor (PBR) using four different initial weight ratios of substrates (90 : 10, 80 : 20, 70 : 30 and 60 : 40) with Lipozyme TL IM (Thermomyces lanuginosa) as the biocatalyst. Reaction rates were determined by following the dependence of the profile of the product triacylglycerols (TAG) on the reaction time (BR) or the space time (PBR) via RP‐HPLC‐ELSD. Product TAG identities were confirmed by HPLC‐APCI‐MS. Primary differences between the performances of the two reactors were the maximum level of net hydrolysis (ca. 3 and 10 wt‐% lower acylglycerols at equilibrium for the PBR and BR, respectively), the time or space time required to approach quasi‐equilibrium conditions, and less migration of acyl groups in the PBR trials. For the BR trials, quasi‐equilibrium conditions were approached in 4–6 h, while for the PBR trials short space times (15 min to 2 h) were sufficient to produce effluent compositions similar to equilibrium BR compositions. The predominant TAG families formed by interesterification were LLS, PSO, PSL, SSL, and SSO (L = linoleic; S = stearic; P = palmitic; O = oleic). Oxidative stabilities, melting profiles and solid fat contents were determined for selected reaction products. 相似文献
94.
分别以芝麻混合油和芝麻饼为原料制备芝麻木脂素,并研究木脂素对[DPPH.]自由基的清除能力.结果表明,芝麻混合油木脂素和芝麻饼木脂素清除[DPPH.]自由基的IC50值分别为0.74、0.13,说明芝麻混合油木脂素对[DPPH.]自由基的清除能力比芝麻饼木脂素的能力弱.另外,采用Rancimat法测定芝麻木脂素对大豆油的抗氧化性,结果显示芝麻木脂素具有良好的抗氧化性,并与VE具有协同作用. 相似文献
95.
采用三波长分光光度法测定芝麻饼中木脂素的含量,在单因素试验基础上,选择乙醇体积分数、液料比、时间、温度为自变量,芝麻木脂素得率为响应值,利用Box-Benhnken中心组合试验原理和响应面分析法,研究自变量交互作用及对芝麻木脂素得率的影响,模拟得到二次多项式回归方程,并确定芝麻木脂素的最佳提取工艺为:液料比(mL/g)为8∶1、提取温度为51℃、提取时间为6 h、乙醇体积分数为89%.在此条件下,芝麻饼中芝麻木脂素得率理论值为0.296%,实际值为0.298%. 相似文献
96.
Xiaoming Lu Dennis Schmitt Shangwu Chen 《International Journal of Food Science & Technology》2010,45(7):1368-1377
Soft cheeses were manufactured from bovine milk with the addition of 0–12% sesame protein isolate (SPI) were utilised to investigate rheology, texture and microstructure at different stages of cheese making. SPI addition reduced the speed of milk fermentation, kappa‐casein proteolysis of rennet and elongated the time of cheese curd formation. Renneted milk storage modulus G′60min was decreased and coagulation time increased with increasing SPI content. Low SPI supplements (4% and 8%) enhanced the hardness, cohesiveness, adhesiveness and gumminess of the soft cheese, while high SPI addition (12%) deteriorated the texture. In the cheese curd gel matrix, SPI distributed as specific SPI‐gel clusters on the surface of curd fractures, stacked or fused with ball‐shaped casein micelles and wrapped up to casein gel strands. In summary, SPI actively interacted with casein colloid throughout the cheese making process. 相似文献
97.
98.
《Food Control》2017
Sesame oil is one of the most valuable oil due to its bioactive properties, unique taste, odor, and flavor. Therefore, consumers tend to consume and willing to pay a higher price for sesame oil due to increasing awareness of consuming healthier and better food. However, sesame oil is subjected to adulteration risks with lower price vegetable oils which impairs consumer rights and human health. In this study, we purposed an ATR-FTIR based method for the rapid detection of food adulteration in sesame oil. For this purpose, sesame oil was adulterated with hazelnut, canola, and sun flower oils in different concentrations ranged from 1 to 50%. Cluster analysis of FTIR spectra was performed for differentiation and classification of pure sesame oil from adultured vegetable oil samples. In addition, a calibration curve was obtained to determine relationship between actual adulterant concentration and FTIR predicted concentrations using partial least square (PLS) method for each oil samples. According to these results, it could be concluded that ATR-FTIR technique has a potential for adulteration of sesame oil as a non-destructive, rapid, and effective alternative method. 相似文献
99.
The functional characteristics which include protein solubility at different pH, emulsifying and foaming properties, degree of hydrolysis, molecular weight distribution, antioxidant and ACE inhibitory activity of sesame protein hydrolysates prepared with pepsin, papain and alcalase enzymes were evaluated. The rate of degree of hydrolysis was found to reach maximum (25–30%) within the first time fragment i.e 10 min but 80% of hydrolysis was obtained in 120 min with alcalase. SDS-PAGE of hydrolysates with papain, pepsin and alcalase evinced bands of low molecular weight protein of 14.3 kDa and even lower for alcalase treatment of 120 min. Hydrolysates so formed were of improved functional properties as evident from emulsifying and foaming property. Hydrolysis with different proteases enhanced the protein solubility significantly at pH 7.0. Antioxidative assay revealed radical scavenging activity of the hydrolysates with papain hydrolysates showing maximum antioxidative efficacy. The ultra-filtered peptide fractions which showed comparable ACE inhibitory activity were sequenced by MALDI-TOF and matched to that of previously identified ACE inhibitory peptides. The results corroborate the ACE inhibitory effect of the peptides. Hence, these highly bioactive protein hydrolysates produced from waste sesame meals can be successfully employed in various functional food formulations. 相似文献
100.