Modification of Protein Products from Sesame Seeds by the Complex Action of Thermodenaturation and Extremely Low Frequency Electromagnetic Fields for Optimizing Functional Properties
- DOI
- 10.2991/assehr.k.200113.204How to use a DOI?
- Keywords
- protein products from sesame seeds, full-fat flour, thermodenaturation, extremely low frequency electromagnetic fields
- Abstract
The aim of the study is the modification of sesame seed proteins on the basis of the complex use of physical methods (treatment with electromagnetic fields of extremely low frequency (EMF ELF) with subsequent thermodenaturation). In the course of the studies, the functional properties of protein products from sesame seeds were determined: fat-holding and fat-emulsifying abilities. The data obtained were analyzed using the MathCAD and Statistica tools. It is established that, in comparison with the traditional technology for the production of protein products from sesame seeds (full-fat flour, protein concentrate, protein isolate), the complex effect, including the processing of EMF ELF at parameters: processing time T The aim of the study is the modification of sesame seed proteins on the basis of the complex use of physical methods (treatment with electromagnetic fields of extremely low frequency (EMF ELF) with subsequent thermodenaturation). In the course of the studies, the functional properties of protein products from sesame seeds were determined: fat-holding and fat-emulsifying abilities. The data obtained were analyzed using the MathCAD and Statistica tools. It is established that, in comparison with the traditional technology for the production of protein products from sesame seeds (full-fat flour, protein concentrate, protein isolate), the complex effect, including the processing of EMF ELF at parameters: processing time T = 30 min, frequency ω The aim of the study is the modification of sesame seed proteins on the basis of the complex use of physical methods (treatment with electromagnetic fields of extremely low frequency (EMF ELF) with subsequent thermodenaturation). In the course of the studies, the functional properties of protein products from sesame seeds were determined: fat-holding and fat-emulsifying abilities. The data obtained were analyzed using the MathCAD and Statistica tools. It is established that, in comparison with the traditional technology for the production of protein products from sesame seeds (full-fat flour, protein concentrate, protein isolate), the complex effect, including the processing of EMF ELF at parameters: processing time T = 30 min, frequency ω = 40 Hz, current I The aim of the study is the modification of sesame seed proteins on the basis of the complex use of physical methods (treatment with electromagnetic fields of extremely low frequency (EMF ELF) with subsequent thermodenaturation). In the course of the studies, the functional properties of protein products from sesame seeds were determined: fat-holding and fat-emulsifying abilities. The data obtained were analyzed using the MathCAD and Statistica tools. It is established that, in comparison with the traditional technology for the production of protein products from sesame seeds (full-fat flour, protein concentrate, protein isolate), the complex effect, including the processing of EMF ELF at parameters: processing time T = 30 min, frequency ω = 40 Hz, current I = 30 A, followed by heating, increases the fat-holding ability of full-fat flour.
- Copyright
- © 2020, the Authors. Published by Atlantis Press.
- Open Access
- This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).
Cite this article
TY - CONF AU - Natalia Bugayets AU - Anastasia Kaloeva AU - Sergey Usatikov AU - Igor Tereshchenko PY - 2020 DA - 2020/01/29 TI - Modification of Protein Products from Sesame Seeds by the Complex Action of Thermodenaturation and Extremely Low Frequency Electromagnetic Fields for Optimizing Functional Properties BT - Proceedings of the International Scientific Conference The Fifth Technological Order: Prospects for the Development and Modernization of the Russian Agro-Industrial Sector (TFTS 2019) PB - Atlantis Press SP - 366 EP - 370 SN - 2352-5398 UR - https://doi.org/10.2991/assehr.k.200113.204 DO - 10.2991/assehr.k.200113.204 ID - Bugayets2020 ER -