날 참깨와 볶은 참깨 단백질의 기포성과 유화성에 관한 연구

A Study on the Whipping and Emulsifying Properties of Sesame Proteins Isolated from Raw and Roasted Seed

Whipping and emulsifying properties of sesame proteins isolated from raw and roasted seed were investigated as a function of pH, NaCl and protein concentration. Solubility of the protein isolate showed minimal at pH 4.0. Heat processing of sesame lowered nitrogen solubility and diminished whipping and emulsifying properties of sesame protein isolate slightly. Whipping and emulsifying properties were minimized at pH 4.0 and increased with increasing concentration of protein isolate. Whipping properties were minimized at a 0.01M concentration of NaCl and emulsifying properties were decreased by increasing concentration of NaCl.