Emulsifying Properties of Sesame Seed Protein Hydrolyzates
Corresponding Author(s) : S. Sreedevi
sreeravi03@yahoo.com
Asian Journal of Chemistry,
Vol. 21 No. 2 (2009): Vol 21 Issue 2
Abstract
Sesame seed protein isolates have been hydrolyzed using enzyme trysin and mixed proteases. The degree of hydrolysis (6, 8 and 10 %) was determined by the pH-stat method. The emulsifying activity, emulsion stability, effect of time and temperature on emulsio stability were determined. The effect of pH and degree of hydrolysis on the emulsification properties were also studied.
Keywords
Sesame seed protein
Emulsification properties
Sreedevi, S., & Sivasankar, B. (2010). Emulsifying Properties of Sesame Seed Protein Hydrolyzates. Asian Journal of Chemistry, 21(2), 1131–1136. Retrieved from https://asianpubs.org/index.php/ajchem/article/view/18800
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