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Assessment of functionality of sesame meal and sesame protein isolate from Indian cultivar

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Abstract

Plant proteins are cheaper source of proteins as compared to animal proteins. So they have great potential as functional food ingredient and could be supplemented in human diets. The use of isolated proteins depends on their ability to impart properties in processed foods. So for effective utilization of particular protein, it is necessary to study its all types of properties and characteristics which is necessary for development of methodology for their use. Sesame protein isolate (SPI) was extracted from sesame meal. The physicochemical and functional properties of both sesame meal and SPI were evaluated. The solubility was maximum (94.13 %) at pH 12. Foaming capacity and foam stability of SPI was pH dependent. SPI showed increase in emulsion stability (ES) with increase in pH. Gelling ability of SPI increased with alkaline pH.

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Authors and Affiliations

  1. Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Sangrur, Longowal, Punjab, 148106, India

    Loveleen Sharma, Charanjiv Singh & Harish Kumar Sharma

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  1. Loveleen Sharma
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  2. Charanjiv Singh
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  3. Harish Kumar Sharma
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Correspondence to Loveleen Sharma.

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Sharma, L., Singh, C. & Sharma, H.K. Assessment of functionality of sesame meal and sesame protein isolate from Indian cultivar. Food Measure 10, 520–526 (2016). https://doi.org/10.1007/s11694-016-9330-3

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  • DOI: https://doi.org/10.1007/s11694-016-9330-3

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