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

The East Asian Society of Dietary Life (동아시아식생활학회)
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Functional Properties of Sesame Protein Concentrates Produced by Ultrafiltration

한외여과에 의해 제조된 참깨박 농축단백질의 기능적 특성

  • Published : 2000.10.01
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Abstract

The functional properties of sesame protein concentrate(SPC) using different size of ultrafiltration(UF) membranes were examined and compared with those of conventional acid-precipitated sesame protein concentrate. The protein contents of SPC by UF with molecular size of 10K, 30K and look dalton membranes were 84.2%, 82.7%, and 76.4%, respectively, and that of acid-precipitated SPC was 88.7%. The nitrogen solubility of SPC by UF was higher than that of conventional SPC at various pH levels. Especially, it showed three-fold increase at near isoelectric point. However, water absorption capacity and fat absorption capacity of SPC by UF were decreased. For emulsion and foam properties, there were no significant differences between SPC by acid precipitation and SPC by UF method. At various pH levels, SPC by membrane with pore size of 30K dalton showed the highest emulsion properties. The SPC by UF had slightly higher viscosity than defatted sesame flour and SPC by acid precipitation.

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