Selected functional properties of sesame (Sesamum indicum L.) flour and two protein isolates

Autor:	Jane E. Dench, R Nilo Rivas, John C. Caygill
Rok vydání:	1981
Předmět:	Nutrition and Dietetics Absorption of water biology Chemistry Extraction (chemistry) food and beverages Fat absorption biology.organism_classification Emulsion Sesamum Food science Sugar Agronomy and Crop Science Food Science Biotechnology
Zdroj:	Journal of the Science of Food and Agriculture. 32:557-564
ISSN:	1097-0010 0022-5142
DOI:	10.1002/jsfa.2740320606
Popis:	Functional properties of sesame flour and protein isolates have been compared with those of some commercial soya products. The sesame products showed better fat absorption, poorer water absorption and overall lower bulk densities than soya products. Emulsifying activities and stabilities were generally lower than soya products. Destabilisation of the emulsion in the presence of NaCl was noted. Sesame products showed better foam expansion, and comparable foam stability and strength to corresponding soya products. Addition of sugar to sesame whips reduced foam expansion and increased foam stability. Acid, neutral and alkaline sesame whips showed distinct whipping properties depending on the product used. Sesame whips resembling those of egg-white could be obtained. The sesame isolate prepared by alkaline extraction was superior to that prepared by salt extraction in terms of their pH-solubility profiles.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::2f6082c97e35ef961b40794b73ef5465 https://doi.org/10.1002/jsfa.2740320606 Zobrazit plný text záznamu Plný text