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The aim of the study is the optimization of the functional properties of sesame seed protein. In the course of studies, functional properties (waterand fatholding capacities, fat emulsifying capacity) of a sesame seed protein product – the protein concentrate were determined. The obtained data was analyzed using the MathCAD and Statistica software’s; the optimal thermal denaturation parameters were established in order to regulate functional properties of protein products. When the protein concentrate is heated for 20 minutes at a temperature of 60 0 C we established a value increasing of water-holding and fat-holding capacities; the maximum value of fat emulsifying capacity is observed at a temperature of 35.5 0 C. Keywords—protein concentrate, thermal denaturation, sesame seed protein, water-holding capacity and fatholding capacity, fat-emulsifying capacity.

Optimization of Functional Properties of Sesame Seed Protein Products by Thermal Denaturation