חיפוש מתקדם
Food Chemistry
Lindner, P., Department of Food Science, Agricultural Research Organization, PO Box 6, 50250 Bet Dagan, Israel
Kinsella, J.E., Department of Food Science, Cornell University, Ithaca, NY 14853, United States
The physical changes occurring during the hydration of tehina (sesame butter) were investigated. The hydration process transforms tehina from a suspension of hydrophilic insoluble solids in the anhydrous state, to an oil-in-water emulsion wherein the solids become dispersed in the aqueous continuous phase when the water content exceeds 30%. The sequences of physical changes that take place during hydration with water or 1m NaCl are similar and include a significant increase in viscosity upon addition of small amounts of water (< 12%), and the semi-solid highly viscous behaviour at 14-24% water content followed by oil separation from the hydrated solids at a water content of 24-30%. These changes are determined by the capacity of the hydrophilic solids to absorb water and flocculate. The oil/water emulsion formed, at water contents exceeding 35%, is stabilized by the adsorption of the swollen insoluble solids onto the interfacial film around the oil droplets. Processing of sesame into tehina did not alter the solubility of the meal proteins, change the amino acid composition nor the electrophoretic pattern of the subunits of the salt-soluble α-globulin fraction, the main protein fraction of sesame. The mode of aggregation of the α-globulin subunits changed to form units of half the molecular weight reported for sesame globulins. © 1991.
פותח על ידי קלירמאש פתרונות בע"מ -
הספר "אוצר וולקני"
אודות
תנאי שימוש
Study of the hydration process in tehina
42
Lindner, P., Department of Food Science, Agricultural Research Organization, PO Box 6, 50250 Bet Dagan, Israel
Kinsella, J.E., Department of Food Science, Cornell University, Ithaca, NY 14853, United States
Study of the hydration process in tehina
The physical changes occurring during the hydration of tehina (sesame butter) were investigated. The hydration process transforms tehina from a suspension of hydrophilic insoluble solids in the anhydrous state, to an oil-in-water emulsion wherein the solids become dispersed in the aqueous continuous phase when the water content exceeds 30%. The sequences of physical changes that take place during hydration with water or 1m NaCl are similar and include a significant increase in viscosity upon addition of small amounts of water (< 12%), and the semi-solid highly viscous behaviour at 14-24% water content followed by oil separation from the hydrated solids at a water content of 24-30%. These changes are determined by the capacity of the hydrophilic solids to absorb water and flocculate. The oil/water emulsion formed, at water contents exceeding 35%, is stabilized by the adsorption of the swollen insoluble solids onto the interfacial film around the oil droplets. Processing of sesame into tehina did not alter the solubility of the meal proteins, change the amino acid composition nor the electrophoretic pattern of the subunits of the salt-soluble α-globulin fraction, the main protein fraction of sesame. The mode of aggregation of the α-globulin subunits changed to form units of half the molecular weight reported for sesame globulins. © 1991.
Scientific Publication
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