Development of a liquid nutritional supplement using a Sesamum indicum L. protein isolate

López, Gabriela Correa; Flores, Idalia; Gálvez, Amanda; Quirasco, Maricarmen; Farrés, Amelia

doi:10.1016/s0023-6438(02)00173-1

Cited by 18 publications

(11 citation statements)

References 12 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The dispersibility of SM and SPI at selected pH levels (9)(10)(11)(12) was measured according to the method of Kullarni [14]. 3 g of SM and SPI was dispersed in distilled water in a 50 ml measuring cylinder and desired pH was adjusted by addition of drops of dilute HCL and NaOH solutions.…”

Section: Dispersibilitymentioning

confidence: 99%

“…Sample suspensions (SM and SPI) of 2-20 % were prepared in distilled water and desired pH was adjusted (9)(10)(11)(12). Each of the prepared dispersions (10 ml) was transferred into a test tube.…”

Section: Least Gelation Concentrationmentioning

confidence: 99%

“…SM and SPI (3 g) were dispersed in 100 ml of distilled water and adjusted to different pH levels (9)(10)(11)(12). The contents were transferred to a mixer blender whipped at high speed for 5 min.…”

Section: Foaming Propertiesmentioning

confidence: 99%

“…Attempts, which have been made to characterize these two fractions gave limited results. Functional and physicochemical properties of sesame protein concentrate [5,6], isolate [1,7,8], as well as its use as a nutritional supplement for beverage [9] and bread [10] applications have been reported. Achouri [11] studied fractionation, secondary structure and functional properties of sesame protein isolate.…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Assessment of functionality of sesame meal and sesame protein isolate from Indian cultivar

2016

View full text Add to dashboard Cite

Plant proteins are cheaper source of proteins as compared to animal proteins. So they have great potential as functional food ingredient and could be supplemented in human diets. The use of isolated proteins depends on their ability to impart properties in processed foods. So for effective utilization of particular protein, it is necessary to study its all types of properties and characteristics which is necessary for development of methodology for their use. Sesame protein isolate (SPI) was extracted from sesame meal. The physicochemical and functional properties of both sesame meal and SPI were evaluated. The solubility was maximum (94.13 %) at pH 12. Foaming capacity and foam stability of SPI was pH dependent. SPI showed increase in emulsion stability (ES) with increase in pH. Gelling ability of SPI increased with alkaline pH.

show abstract

Section: Dispersibilitymentioning

confidence: 99%

Section: Least Gelation Concentrationmentioning

confidence: 99%

Section: Foaming Propertiesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Assessment of functionality of sesame meal and sesame protein isolate from Indian cultivar

2016

View full text Add to dashboard Cite

show abstract

“…In food products, protein isolates are used as additives to improve some properties, such as water-binding, foaming, gelation and emulsifying capacities, viscosity and texture. Protein isolates extracted from maize germ (Zayas and Lin, 1989), sesame seed (Lopez et al, 2003), peas (Dagorn et al, 1987), soybean and wheat proteins (Boneldi and Zayas, 1995), have been added as replacements for egg albumin to a variety of food products. To diversify its applicability in different food systems, protein isolates have been used in hydrolysed form.…”

Section: Introductionmentioning

confidence: 99%

Nutritional and functional properties of Roselle (Hibiscus sabdariffa L.) seed protein hydrolysates

Tounkara

Sodio

Chamba

et al. 2014

Emir. J. Food Agric

View full text Add to dashboard Cite

The nutritional and functional properties of Roselle seed protein hydrolysates (RSPH) were studied. Roselle seed protein isolates were digested (for 1.5 h and 3h) using pepsin followed by pancreatin. The maximum nitrogen solubility values of 94.17 and 90.8 were observed at pH 12 and pH 10 after 1.5 h and 3 h of hydrolysis, respectively. RSPH1.5 and RSPH3 exhibited a good foaming capacity of 310 and 300% respectively. Furthermore, RSPH1.5 showed the best foaming stability (300%) after 60 min compared to RSPH3 (144%) at the same time. For both hydrolysates, the amounts of essential amino acids exceeded those recommended by the Food and Agricultural Organization/World Health Organization (2007) for humans. The emulsifying capacity of RSPH1.5 was higher than that of RSPH3 90 and 100 mL/g respectively. RSPH1.5 possessed also the highest water holding and oil holding capacities compared to RSPH3. RSPH3 was more heat sensitive than RSPH1.5. The denaturation temperature for RSPH1.5 and RSPH3 were 95.80ºC and 85.93ºC respectively. Our results demonstrated that RSPH may be used wholly or partially to replace high-price materials like egg albumen and casein as well as a potential food ingredient.

show abstract

Enzymatically Texturized Plant Proteins for the Food Industry

Schäfer¹

2013

Product Design and Engineering

View full text Add to dashboard Cite

Development of a liquid nutritional supplement using a Sesamum indicum L. protein isolate

Cited by 18 publications

References 12 publications

Assessment of functionality of sesame meal and sesame protein isolate from Indian cultivar

Assessment of functionality of sesame meal and sesame protein isolate from Indian cultivar

Nutritional and functional properties of Roselle (Hibiscus sabdariffa L.) seed protein hydrolysates

Enzymatically Texturized Plant Proteins for the Food Industry

Contact Info

Product

Resources

About