Saad R, Pérez C
Arch Latinoam Nutr. 1984 Dec;34(4):749-62.
A study on the functional and nutritional properties of sesame (Sesamum indicum, L.) flour, concentrate and enzymatic hydrolysates, demonstrated that nitrogen solubility of the hydrolysates is improved, in water (85%) and at different pHs (91-95%), by the action of neutrasa 0.5L and alcalasa 0.6L, yielding a product with good emulsifying and improved foaming properties. Hydrolysates produced by the pH-stat method, then freeze-dried and spray-dried presented a PER of 1.1 and 0.9, respectively. The flour and the concentrate had PER values of 1.2. Supplementation of one of the hydrolysates with soya hydrolysate (1:1), improved the PER to a value similar to that of casein. Use of neutrasa 0.5L and alcalasa 0.6L enzymes, enhances the sesame protein solubility without modifying extensively the PER. Besides, it yields a dehydrated product with improved emulsifying and foaming properties.
一项关于芝麻（Sesamum indicum, L.）面粉、浓缩物和酶水解产物的功能及营养特性的研究表明，在0.5L中性蛋白酶和0.6L碱性蛋白酶的作用下，水解产物在水中（85%）以及不同pH值条件下（91 - 95%）的氮溶解度得到提高，得到一种具有良好乳化性能和改良发泡性能的产品。通过pH值调控法生产的水解产物，经冷冻干燥和喷雾干燥后，其蛋白质效率比值（PER）分别为1.1和0.9。面粉和浓缩物的PER值为1.2。其中一种水解产物与大豆水解产物按1:1混合后，PER提高到与酪蛋白相似的值。使用0.5L中性蛋白酶和0.6L碱性蛋白酶可提高芝麻蛋白的溶解度，且不会大幅改变PER。此外，还能得到一种具有改良乳化和发泡性能的脱水产品
