Producing high‐colloidal‐stability sesame paste: structural role of stone milling‐modified protein
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.
Authors
- Chenxing Du
- Zijian Tang (ORCID: https://orcid.org/0000-0002-3063-3576)
- Zhi Zheng (ORCID: https://orcid.org/0000-0003-4879-2732)
- Shuizhong Luo (ORCID: https://orcid.org/0009-0003-5646-0858)
- Dongmei Yang (ORCID: https://orcid.org/0009-0009-7245-5745)
- Zhangqun Duan
Institutions
- Hefei University of Technology (CN)
- Academy of National Food and Strategic Reserves Administration (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2024-11-06
- DOI
- https://doi.org/10.1002/jsfa.14002
- Citations
- 3
- Primary Topic
- Proteins in Food Systems
- Type
- article
- Field-Weighted Citation Impact
- 1.05
Funders
- National Key Research and Development Program of China