Simplified process for the production of sesame protein concentrate. Differential scanning calorimetry and nutritional, physicochemical and functional properties

• Autores: Eleazar M Escamilla-Silva, Salvador Horacio Guzmán Maldonado, Alicia Cano Medinal, Guillermo González Alatorre
• Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 83, Nº 9, 2003, págs. 972-979
• Idioma: inglés
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• Resumen

  • The effects of a simplified production process on the yield, protein content and differential scanning calorimetric analysis of a sesame protein concentrate were studied. The results were compared with those for similar products obtained by the traditional method. The protein content of the (spray-dried) sesame concentrate obtained by the simplified process (549 g kg−1) was similar to that of the concentrates obtained by the traditional method (515–565 g kg−1). Spray-dried samples showed higher Td and Tm and lower ΔH than freeze-dried samples. In addition, the chemical composition, nutritional quality and physicochemical and functional characteristics of the sesame protein concentrate obtained by the simplified process were compared with those of a similar soybean product. The protein, lysine and calcium contents of the sesame concentrate were lower than those of the soybean concentrate, but the digestibility of the protein was the same for both products. The phytic acid content of the sesame concentrate diminished significantly, but was still higher than that of the soybean concentrate. The water absorption and protein solubility were higher for the soybean concentrate, whereas the oil absorption and viscosity at pH 3 were higher for the sesame concentrate.