Influence of pH and salt concentration on protein solubility,emulsifying and foaming properties of sesame protein concentrate |
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Authors: | U. E. Inyang A. O. Iduh |
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Affiliation: | (1) Department of Food Science and Technology, University of Agriculture, Makurdi Benue State, Nigeria, West Africa |
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Abstract: | The effects of pH and NaCl concentration on protein solubility, emulsification, and foamability of sesame protein concentrate from dehulled seeds were investigated. The protein content of the concentrate was 70.7%. Protein solubility, emulsion, and foaming capacities varied with pH and ionic strength. Protein solubility, which was least at pH 4, (2.1%) ranged from 6.6% at pH 2 to 13.1% at pH 10. The solubility increased with increase in ionic strength, ranging from 9.8% at 0.0 M to 16.1% at 1.0 M concentration. The emulsion capacity ranged from 6.2 mL oil/g sample at pH 2 to 19.4 mL oil/g sample at pH 10. The emulsion capacity increased from 11.5 mL oil/g sample at 0.0 M to 20.9 mL oil/g sample at 1.0 M salt concentration. Stability of the emulsion increased with increase in NaCl concentration, ranging from 42% at 0.0 M concentration to 70% at 1.0 M concentration, but 0.5 M NaCl produced the most stable foam after 120 min of whipping while the least stable was at 1.0 M. |
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Keywords: | Emulsification foamability NaCl concentration pH protein solubility sesame protein concentrate |
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