Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Effect of Reduction of Phytate and Phenol Compound on the Functional Properties of Sesame Protein Concetrate

참깨박에 함유된 Phytate와 Phenol 화합물의 제거가 단백질의 기능성에 미치는 영향

  • Kim, Jin (Department of Food and Nutrition Yeungnam University) ;
  • Park, Jyung-Rewng (Department of Food and Nutrition Yeungnam University)
  • 김진 (영남대학교 식품영양학과) ;
  • 박정룡 (영남대학교 식품영양학과)
  • Published : 1993.12.01
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Abstract

This study was attempted to determine the effect of reduction of phytate and phenol compound on the functional properties of sesame protein concentrate. The concentrates were prepared by using dist-water, HCI and butanol. The content of phytate and phenol compound in defatted sesame meal were 4.55% and 3.42% respectively. Considerable amount of phytate was reduced by using HCI, and butanol was effective in removing phenol compounds, Higher bulk density and fat absorption were found in sesame protein concentrate prepared by butanol but higher water absorption was found in the concentrate prepared by dist-water. Also, emulsifying and foaming properties were improved by butanol treatment.

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