Solubility and functional properties of sesame seed proteins as influenced by pH and/or salt concentration |
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| Affiliation: | 1. National Research Institute, Khartoum, Sudan;2. University of Khartoum, Faculty of Agriculture, Department of Food Science and Technology, Shambat, Sudan;1. College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, PR China;2. Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, PR China;3. Hangzhou Hengmei Food Technology Co., Ltd., Hangzhou 311113, PR China;4. Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China;1. Universidad Nacional de Rosario, Facultad de Ciencias Bioquímicas y Farmacéuticas, Departamento de Química Física, Área Fisicoquímica - CONICET, Suipacha 531, Rosario, Argentina;2. Universidad Nacional de Rosario, Facultad de Ciencias Veterinarias, Ovidio Lagos y Ruta 33, Casilda, Argentina;3. Universidad Nacional de Rosario, Facultad de Ciencias Bioquímicas y Farmacéuticas, Departamento de Tecnología, Área Tecnología de los Alimentos, Suipacha 531, Rosario, Argentina;4. Universidad Nacional de Quilmes, Departamento de Ciencia y Tecnología - CONICET, Roque Sáenz Peña 352, B1876BXD, Bernal, Buenos Aires, Argentina;5. Pontificia Universidad Católica Argentina, Facultad de Química e Ingeniería del Rosario, Pellegrini 3314, Rosario, Argentina;1. School of Food Science, Box 646376, Washington State University, Pullman WA 99164-6376, USA;2. School of Food Science, 875 Perimeter Dr MS 2312, University of Idaho, Moscow, ID 83844-2312, USA;1. School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China;2. College of Grain Engineering, Food&Drug, Jiangsu Vocational College of Finance &Economics, 8 Meicheng East Road, Huaian, Jiangsu 223001, China;3. Institute of Food Physical Processing , Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China;4. Institute of Applied Chemistry and Biological Engineering, Weifang Engineering Vocational College, 8979 Yunmenshan South Road, Qingzhou, Shandong 262500, China;5. Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, P.O. Box 13736, Moshtohor, Qaluobia, Egypt |
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| Abstract: | The 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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