Proceedings of the International Scientific Conference The Fifth Technological Order: Prospects for the Development and Modernization of the Russian Agro-Industrial Sector (TFTS 2019)

Modification of Protein Products from Sesame Seeds by the Complex Action of Thermodenaturation and Extremely Low Frequency Electromagnetic Fields for Optimizing Functional Properties

Authors
Natalia Bugayets, Anastasia Kaloeva, Sergey Usatikov, Igor Tereshchenko
Corresponding Author
Natalia Bugayets
Available Online 29 January 2020.
DOI
https://doi.org/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.
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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  - https://doi.org/10.2991/assehr.k.200113.204
ID  - Bugayets2020
ER  -