title: [Functional and nutritional properties of modified proteins of sesame (Sesamum indicum, L.)].
abstract: A study on the functional and nutritional properties of sesame (Sesamum indicum, L.) flour, concentrate and enzymatic hydrolysates, demonstrated that nitrogen solubility of the hydrolysates is improved, in water (85%) and at different pHs (91-95%), by the action of neutrasa 0.5L and alcalasa 0.6L, yielding a product with good emulsifying and improved foaming properties. Hydrolysates produced by the pH-stat method, then freeze-dried and spray-dried presented a PER of 1.1 and 0.9, respectively. The flour and the concentrate had PER values of 1.2. Supplementation of one of the hydrolysates with soya hydrolysate (1:1), improved the PER to a value similar to that of casein. Use of neutrasa 0.5L and alcalasa 0.6L enzymes, enhances the sesame protein solubility without modifying extensively the PER. Besides, it yields a dehydrated product with improved emulsifying and foaming properties.
mesh_terms: D005433:Flour; D005524:Food Technology; D006868:Hydrolysis; D009753:Nutritive Value; D014674:Plant Proteins, Dietary; D012639:Seeds
chemical_list: D014674:Plant Proteins, Dietary
vernacular_title: Estudio de las propied ades funcionales y nutricionales de proteínas modificadas del ajonjoli (Sesamum indicum, L.).