The aim of the study is the modification of sesame seed proteins on the basis of the complex use of physical methods (treatment with electromagnetic fields of extremely low frequency (EMF ELF) with subsequent thermodenaturation). In the course of the studies, the functional properties of protein products from sesame seeds were determined: fat-holding and fat-emulsifying abilities. The data obtained were analyzed using the MathCAD and Statistica tools. It is established that, in comparison with the traditional technology for the production of protein products from sesame seeds (full-fat flour, protein concentrate, protein isolate), the complex effect, including the processing of EMF ELF at parameters: processing time T = 30 min, frequency ω = 40 Hz, current I = 30 A, followed by heating, increases the fat-holding ability of full-fat flour.
Keywords-protein products from sesame seeds, full-fat flour, thermodenaturation, extremely low frequency electromagnetic fields.the kinetics and speed of heterogeneous reactions occurring in them, despite the fact that the total energy of such systems in low-frequency magnetic fields, as is known, practically does not change [7,8,9].
The aim of the study is the modification of sesame seed proteins by treatment with extremely low frequency electromagnetic fields (ELF EMF). It was found that treatment with ELF EMF with the following parameters: treatment duration T = 10 min, frequency ω = 12 Hz, current I = 9 A, increases the water and fat-holding capacity of full-fat flour.
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