Change of Physical Properties and Extraction of Sesame Meal Protein by Gamma Irradiation

방사선 조사에 의한 참깨박 단백질의 용출 및 기능성 변화

  • Cho, Young-Je (Department of Food Engineering, Sangju National University) ;
  • Kim, Jin-Ku (Department of Food Engineering, Sangju National University) ;
  • Cha, Won-Seup (Department of Food Engineering, Sangju National University) ;
  • Park, Joon-Hee (Department of Food Engineering, Sangju National University) ;
  • Oh, Sang-Lyong (Department of Food Engineering, Sangju National University) ;
  • Byun, Myung-Woo (Korea Atomic Energy Research Institute) ;
  • Chun, Sung-Sook (Department of Food Science & Technology, Yeungnam University) ;
  • Kim, Soon-Hee (Department of Food Science & Technology, Kimchun College)
  • 조영제 (상주대학교 식품공학과) ;
  • 김진구 (상주대학교 식품공학과) ;
  • 차원섭 (상주대학교 식품공학과) ;
  • 박준희 (상주대학교 식품공학과) ;
  • 오상룡 (상주대학교 식품공학과) ;
  • 변명우 (한국원자력연구소) ;
  • 천성숙 (영남대학교 식품가공학과) ;
  • 김순희 (김천과학대학 식품가공과)
  • Published : 1999.08.31

Abstract

To extract insoluble proteins and improve physical properties of proteins, the sesame meal proteins was irradiated with $5\;kGy{\sim}20\;kGy$ at room temperature. The highest extraction rate of sesame meal protein was showed at irradiation dose of 5 kGy. The foaming capacity, foaming stability, emulsion capacity and emulsion stability of gamma irradiated sesame meal protein (GISP) were all increased as compared to those of the non-irradiated protein. Water absorption capacity of GISP was similar to that of non-irradiated protein and oil absorption capacity of GISP was decreased after treatment by gamma irradiation.

Keywords

physical properties;extraction;sesame meal protein;irradiation