Influence of pH and salt concentration on protein solubility, emulsifying and foaming properties of sesame protein concentrate
U. E. Inyang, A. O. Iduh
Journal of the American Oil Chemists Society
Abstract
Abstract The effects of pH and NaCl concentration on protein solubility, emulsification, and foamability of sesame protein concentrate from dehulled seeds were investigated. The protein content of the concentrate was 70.7%. Protein solubility, emulsion, and foaming capacities varied with pH and ionic strength. Protein solubility, which was least at pH 4, (2.1%) ranged from 6.6% at pH 2 to 13.1% at pH 10. The solubility increased with increase in ionic strength, ranging from 9.8% at 0.0 M to 16.1% at 1.0 M concentration. The emulsion capacity ranged from 6.2 mL oil/g sample at pH 2 to 19.4 mL oil/g sample at pH 10. The emulsion capacity increased from 11.5 mL oil/g sample at 0.0 M to 20.9 mL oil/g sample at 1.0 M salt concentration. Stability of the emulsion increased with increase in NaCl concentration, ranging from 42% at 0.0 M concentration to 70% at 1.0 M concentration, but 0.5 M NaCl produced the most stable foam after 120 min of whipping while the least stable was at 1.0 M.
Extracted Claims
6 claims extracted from this paper into the knowledge graph
NaCl concentration affects foam stability of sesame protein concentrate
“0.5 M NaCl produced the most stable foam after 120 min of whipping while the least stable was at 1.0 M.”
NaCl concentration affects emulsion stability of sesame protein concentrate
“Stability of the emulsion increased with increase in NaCl concentration, ranging from 42% at 0.0 M concentration to 70% at 1.0 M concentration.”
pH affects emulsion capacity of sesame protein concentrate
“The emulsion capacity ranged from 6.2 mL oil/g sample at pH 2 to 19.4 mL oil/g sample at pH 10.”