FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (8): 114-117.

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Study on Functionality of Sesame Meal Protein

 CHEN  Xue-Hong, QIN  Wei-Dong, MA  Li-Hua, SHI  Wei-Dong   

  1. Colloge of Food Engineering,Xuzhou Institute of Technology,Xuzhou 221008,China
  • Online:2008-08-15 Published:2011-08-26

Abstract: Sesame meal protein(SMP) was prepared by alkaline extraction and precipitation at pH 4.5,and its emulsifying ability(EA) ,foamability,water-holding property,viscosity and thermoagglutination were studied. The results showed that sesame meal protein has good emulsifying ability,foamability and water-holding capacity,and thermoagglutination is significantly affected by pH.

Key words: sesame meal protein, functional property