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Study on the process conditions of microwave modification of cold pressed sesame protein
  
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KeyWord:cold pressed sesame cake  sesame protein  microwave modification  NSI  functional property  
FundProject:现代农业产业技术体系(芝麻)建设专项资金资助研究课题，河南省食用植物油倍增计划专项资金资助研究课题
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Abstract:
      The cold pressed sesame cake was used as the raw material,and the process conditions of microwave modification of cold pressed sesame protein were studied.Based on the experiments of the single factors,the orthogonal tests of L9(34) were employed to study the effects of pH,microwave power,heating duration and solid-liquid ratio on the nitrogen solubility index(NSI) of the sesame protein.The result showed that the optimum processing conditions were: pH 9.0,microwave power 480 W,time 100 s,solid-liquid ratio ...
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