Functional Properties of Sesame Seed Protein Prepared by Two Different Methods

(Received on 12 th March 2012, accepted in revised form 3 rd July 2012) Summary: The functional properties of sesame seed protein was investigated using reverse micelles system compared to the traditional procedure (alkali-solution and isoelectric precipitation). The solubility, emulsifying capacity and emulsion stability, foaming capacity and foam stability of sesame seed protein prepared by the two above methods were analyzed. The results indicated that the functional properties including solubility, emulsifying capacity and emulsion stability of sesame seeds protein extracted by reverse micelles were superior to those by the traditional method, which was helpful to maximize the use of sesame seed protein resources.