Optimization of Functional Properties of Sesame Seed Protein Products by Thermal Denaturation

DOI

10.2991/assehr.k.200113.203How to use a DOI?

Keywords

protein concentrate, thermal denaturation, sesame seed protein, water-holding capacity and fat-holding capacity, fat-emulsifying capacity

Abstract

The aim of the study is the optimization of the functional properties of sesame seed protein. In the course of studies, functional properties (water- and fat-holding capacities, fat emulsifying capacity) of a sesame seed protein product – the protein concentrate - were determined. The obtained data was analyzed using the MathCAD and Statistica software’s; the optimal thermal denaturation parameters were established in order to regulate functional properties of protein products. When the protein concentrate is heated for 20 minutes at a temperature of 60 °C we established a value increasing of water-holding and fat-holding capacities; the maximum value of fat emulsifying capacity is observed at a temperature of 35.5 °C.

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/).

Download article (PDF)

TY  - CONF
AU  - Natalia Bugayets
AU  - Anastasia Kaloeva
AU  - Sergey Usatikov
AU  - Igor Tereshchenko
PY  - 2020
DA  - 2020/01/29
TI  - Optimization of Functional Properties of Sesame Seed Protein Products by Thermal Denaturation
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  - 362
EP  - 365
SN  - 2352-5398
UR  - https://doi.org/10.2991/assehr.k.200113.203
DO  - 10.2991/assehr.k.200113.203
ID  - Bugayets2020
ER  -