Chemical modification of sesame protein by acylation reactions: characterisation and evaluation of functional properties
M.A. Castillo‐Ortega,
O. García‐Barradas,
M.R. Mendoza‐López
et al.
Abstract:SummaryProteins are commonly used ingredients to impart certain non‐nutritional properties to foods. Consequently, the industry is constantly seeking to enhance proteins that provide these attributes to food products. Therefore, the aim of this research was to extract the protein from sesame seeds and evaluate the effect of chemical modification through acylation with lauroyl chloride and acetic anhydride on functional properties (solubility index, emulsifying, foaming, swelling and water‐holding and oil‐holdi… Show more
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