Modification of protein products from sesame seeds by treatment of electromagnetic fields of extremely low frequencies to optimize functional properties

Abstract

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.