Producing high-colloidal-stability sesame paste: structural role of stone milling-modified protein.

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2024-11-06 DOI:10.1002/jsfa.14002

Dongmei Yang, Chenxing Du, Zijian Tang, Zhangqun Duan, Shuizhong Luo, Zhi Zheng

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引用次数: 0

Abstract

Background: Sesame paste faces issues with poor colloidal stability during storage, thereby affecting product quality and consumer experience. This study aimed to modify the proteins in sesame paste through stone milling and investigated the differences in stability produced in this environment, with the goal of addressing this issue.

Results: As the number of grinding times increased from one to three, the median diameter of sesame paste significantly decreased from 85 to 74 μm (P < 0.05), and the centrifugal oil separation rate dropped from 9.05% to 6.82%. Rheological measurements indicated an increase in the flow behavior index (n) from 0.51 to 0.61. Confocal laser scanning microscopy results revealed a more uniform co-distribution of protein and oil when ground thrice. The β-sheet content of the protein in sesame paste increased from 52.92% to 56.34%, with enhancements in surface hydrophobicity, hydrophobic interactions and emulsification of protein. When the number of grinding times increased to five, the particle size of the sesame paste was further reduced and the β-sheet content of the protein decreased to 51.00%, while the oil separation rate increased to 7.78%.

Conclusion: Stone milling induces structural modifications in proteins, which in turn alter the internal structure of sesame paste, resulting in varying levels of oil separation at different grinding times. Among them, sesame paste ground thrice showed a 25% reduction in the oil separation rate and experienced minimal oil separation over 120 days, making it suitable for practical production. © 2024 Society of Chemical Industry.

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生产高胶体稳定性芝麻糊：石磨改性蛋白质的结构作用。

背景：芝麻酱在储存过程中面临胶体稳定性差的问题，从而影响产品质量和消费者体验。本研究旨在通过石磨改变芝麻酱中的蛋白质，并研究在这种环境下产生的稳定性差异，从而解决这一问题：结果：随着研磨次数从 1 次增加到 3 次，芝麻酱的中值直径从 85 μm 显著下降到 74 μm（P 结论：石磨会导致芝麻酱中的蛋白质结构发生变化：石磨会引起蛋白质结构的改变，进而改变芝麻酱的内部结构，导致不同研磨时间的油脂分离程度不同。其中，研磨三次的芝麻酱的油分离率降低了 25%，120 天内的油分离率极低，适合实际生产。© 2024 化学工业学会。

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.