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Asian Journal of Biochemistry
Year: 2007  |  Volume: 2  |  Issue: 5  |  Page No.: 289 - 301

Sesame Protein 11: Functional Properties of Sesame (Sesamum indicum L.) Protein Isolate as Influenced by pH, Temperature, Time and Ratio of Flour to Water During its Production

Philip John Kanu, Zhu Kerui, Zhou Hui Ming, Qian Haifeng, Jestina Baby Kanu and Zhu Kexue    

Abstract: The functional properties of sesame (Sesamum indicum L.) protein isolate were studied. The Sesame Protein Isolate (SPI) was produced by varying four parameters (pH, temperature, time and ratio of flour to water). The aim of the study was to compare the SPI with a commercial soya protein isolate to see if the production had some negative effects to the SPI. According to the results, the functional performances of SPI compared to the commercial soya protein isolate were not significantly different (p<0.05). Both of them showed very similar solubility curves when subjected to the same pH treatment. But the commercial soya protein showed very low protein solubility between pH 4-5.5 (5-10%) for that product but the solubility of SPI was higher (15-19%). For fat absorption and water holding capacity SPI was observed to show low (129 g) and high (302 g), respectively, for the bulk density the SPI was also low (0.169 g mL-1). We observed similar performance for the viscosity at both low and high temperatures (40 and 60°C) and it exhibited good foaming capacity below and above its pI. Similar dispersibility characteristics for both of them and good whipping properties but the SPI exhibited when whipped, a higher foam expansion of 79%, as against 76% for the commercial soya protein isolate. SPI displayed good functional properties which could provide the food industry with new high protein food ingredients to be used as protein supplementation in different food formulations.

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