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Simplified process for the production of sesame protein concentrate. Differential scanning calorimetry and nutritional, physicochemical and functional properties
Author(s) -
EscamillaSilva Eleazar M,
GuzmánMaldonado Salvador H,
CanoMedinal Alicia,
GonzálezAlatorre Guillermo
Publication year - 2003
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.1434
Subject(s) - food science , differential scanning calorimetry , chemistry , phytic acid , solubility , absorption of water , chemical composition , sesame oil , lysine , yield (engineering) , sesamum , materials science , agronomy , amino acid , biochemistry , botany , biology , organic chemistry , physics , metallurgy , thermodynamics
The effects of a simplified production process on the yield, protein content and differential scanning calorimetric analysis of a sesame protein concentrate were studied. The results were compared with those for similar products obtained by the traditional method. The protein content of the (spray‐dried) sesame concentrate obtained by the simplified process (549 g kg −1 ) was similar to that of the concentrates obtained by the traditional method (515–565 g kg −1 ). Spray‐dried samples showed higher T d and T m and lower Δ H than freeze‐dried samples. In addition, the chemical composition, nutritional quality and physicochemical and functional characteristics of the sesame protein concentrate obtained by the simplified process were compared with those of a similar soybean product. The protein, lysine and calcium contents of the sesame concentrate were lower than those of the soybean concentrate, but the digestibility of the protein was the same for both products. The phytic acid content of the sesame concentrate diminished significantly, but was still higher than that of the soybean concentrate. The water absorption and protein solubility were higher for the soybean concentrate, whereas the oil absorption and viscosity at pH 3 were higher for the sesame concentrate. Copyright © 2003 Society of Chemical Industry