Optimization of Functional Properties of Sesame Seed Protein Products by Thermal Denaturation
- https://doi.org/10.2991/assehr.k.200113.203How to use a DOI?
- protein concentrate, thermal denaturation, sesame seed protein, water-holding capacity and fat-holding capacity, fat-emulsifying capacity
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.
- © 2020, the Authors. Published by Atlantis Press.
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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 - 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 - https://doi.org/10.2991/assehr.k.200113.203 ID - Bugayets2020 ER -