Structural characteristics and functional properties of sesame protein concentrate-maltodextrin conjugates

Application of sesame protein concentrate (SPC) is limited because of its weak functional properties. Investigations revealed that the grafting reaction occurred between maltodextrin and SPC, as supported by the results of differential scanning calorimetry (DSC) analysis. Circular dichroism (CD) and fluorescence emission spectra confirmed that the treatment altered the molecular structure of SPC. XRD analysis and scanning electron microscopy (SEM) revealed changes in the structural properties of the powders after the graft treatment. Conjugation treatment improved the emulsifying properties which analyzed by different techniques including particle size measurement, zeta-potential, and rheological analysis of emulsions. In addition, the emulsions prepared by the conjugated protein exhibited higher values of viscosity and consistency coefficient. This research showed that conjugation with maltodextrin improved the functional and emulsifying properties of SPC and this product can be introduced as a novel ingredient to develop different food emulsions.

Automated summary

The study showed that grafting maltodextrin with sesame protein concentrate improved its functional and emulsifying properties, resulting in emulsions with higher viscosity and consistency coefficient. This product could be introduced as a novel ingredient for developing various food emulsions.