Foaming 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 trypsin. The degree of hydrolysis (6, 8 and 10 %) was determined by the pH-stat method. The foaming capacity and foam stability was determined by the electrical conductivity method. The effect of degree of hydrolysis and pH on the foaming properties were also studied.
Keywords
Foaming
Sesame seed
Protein
Hydrolyzates
(1)
Sreedevi, S.; Balasubramanian, V.; Sivasankar, B. Foaming Properties of Sesame Seed Protein Hydrolyzates. ajc 2010, 21, 1547-1551.
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