Assessment of functionality of sesame meal and sesame protein isolate from Indian cultivar

Plant proteins are cheaper source of proteins as compared to animal proteins. So they have great potential as functional food ingredient and could be supplemented in human diets. The use of isolated proteins depends on their ability to impart properties in processed foods. So for effective utilization of particular protein, it is necessary to study its all types of properties and characteristics which is necessary for development of methodology for their use. Sesame protein isolate (SPI) was extracted from sesame meal. The physicochemical and functional properties of both sesame meal and SPI were evaluated. The solubility was maximum (94.13 %) at pH 12. Foaming capacity and foam stability of SPI was pH dependent. SPI showed increase in emulsion stability (ES) with increase in pH. Gelling ability of SPI increased with alkaline pH.