Sesame

“On the basis of mass spectrometry (MS) analysis of tryptic fragments, the 52, 38, and 16 kDa subunits presented sequence homology with sesame vicilin, whereas the 66 kDa subunit showed sequence similarity with a putative vicilin.”

52, 38, and 16 kDa subunits → presented → sequence homology with sesame vicilin

“0.5 M NaCl produced the most stable foam after 120 min of whipping while the least stable was at 1.0 M.”

NaCl concentration → affects → foam stability of sesame protein concentrate

“Stability of the emulsion increased with increase in NaCl concentration, ranging from 42% at 0.0 M concentration to 70% at 1.0 M concentration.”

NaCl concentration → affects → emulsion stability of sesame protein concentrate

“The emulsion capacity ranged from 6.2 mL oil/g sample at pH 2 to 19.4 mL oil/g sample at pH 10.”

pH → affects → emulsion capacity of sesame protein concentrate

“The emulsion capacity increased from 11.5 mL oil/g sample at 0.0 M to 20.9 mL oil/g sample at 1.0 M salt concentration.”

NaCl concentration → affects → emulsion capacity of sesame protein concentrate