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Heating modification of sesame protein concentrate extracted by ethanol leaching with mixed solvents
  
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KeyWord:sesame protein concentrate  heating modification  nitrogen soluble index
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Author NameAffiliation
LIU Yulan  
WANG Shasha  
WANG Xuede  
MA Xiangyu  
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Abstract:
      Sesame protein concentrate extracted from cold-pressed sesame cake by n-hexane and 60% of ethanol was modified by water-bath heating under alkaline condition. The optimal modification conditions were obtained by single factor experiment and response surface methodology as follows: heating temperature 78℃, heating time 31 min, pH 9.5, solid-liquid ratio 1∶12. The nitrogen soluble index (NSI) of sesame protein concentrate after modification increased from 3.61% to 23.89%. With the increase of NSI, the oil absorption capability, water absorption ability, emulsification, emulsion stability and foamability of modified sesame protein concentrate increased by 1.83, 1.34, 1.13, 1.24, 1.02 times respectively comparing with the sesame protein concentrate.
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