Emulsifying and foaming capacity and emulsion and foam stability of sesame protein concentrates

What is it about?

This study examined the effects of oil concentration and pH on the emulsifying and foaming characteristics of sesame protein concentrate (SESPC). SESPC was obtained through a simplified process, and its properties were compared with those of a commercial soybean concentrate (SOYPC). The simplified process did not affect the functional characteristics of SESPC, which were often similar or superior to those of the SOYPC. The maximum emulsifying capacity of SESPC was 38% at an acidic and alkaline pH, while the maximum emulsifying capacity of SOYPC was 44% at the same pH. Emulsifying capacity increased significantly as oil concentration increased; in SESPC, this capacity increased from 7.8 to 60.0%, while in SOYPC it increased from 7.6 to 68.2%. The emulsion stability of SESPC was greater at an acidic pH (51%) than at an alkaline pH (45%); it was also higher than the emulsion stability of SOYPC. The maximum emulsion stability of SESPC (96%) was obtained at a sample concentration greater than 55 g L−1 and oil concentration lees than 550 g L−1 oil. Minimum (118.3%) and maximum (240%) levels of SESPC foaming capacity were higher than those obtained for SOYPC (92% as maximum). These findings show that SESPC may have potential use as raw matter in the food industry. At an extreme pH, SESPC continued to have important functional characteristics like emulsion stability, oil absorption and foaming capacity.

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Why is it important?

The SESPC was obtained with a simplified method in which the product of an alkaline extraction did not undergo isoelectric precipitation or protein neutralization.This study examined the effects of SESPC concentration, oil concentration and pH on EC and ES; while SESPC concentration and pH on FC and FS. These properties were compared with those of a commercial soybean protein concentrate (SOYPC)