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Sesame Protein 11: Functional Properties of Sesame (Sesamum indicum L.) Protein Isolate as Influenced by pH, Temperature, Time and Ratio of Flour to Water During its Production

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Author(s): Philip John Kanu | Zhu Kerui | Zhou Hui Ming | Qian Haifeng | Jestina Baby Kanu | Zhu Kexue

Journal: Asian Journal of Biochemistry
ISSN 1815-9923

Volume: 2;
Issue: 5;
Start page: 289;
Date: 2007;
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Keywords: Sesame | functional properties | protein isolate

ABSTRACT
Sesamum indicum L.) protein isolate were studied. The Sesame Protein Isolate (SPI) was produced by varying four parameters (pH, temperature, time and ratio of flour to water). The aim of the study was to compare the SPI with a commercial soya protein isolate to see if the production had some negative effects to the SPI. According to the results, the functional performances of SPI compared to the commercial soya protein isolate were not significantly different (p
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