Producing high‐colloidal‐stability sesame paste: structural role of stone milling‐modified protein

Abstract BACKGROUND Sesame paste faces issues with poor colloidal stability during storage, thereby affecting product quality and consumer experience. This study aimed to modify the proteins in sesame paste through stone milling and investigated the differences in stability produced in this environment, with the goal of addressing this issue. RESULTS As the number of grinding times increased from one to three, the median diameter of sesame paste significantly decreased from 85 to 74 μm ( P < 0.05), and the centrifugal oil separation rate dropped from 9.05% to 6.82%. Rheological measurements indicated an increase in the flow behavior index ( n ) from 0.51 to 0.61. Confocal laser scanning microscopy results revealed a more uniform co‐distribution of protein and oil when ground thrice. The β ‐sheet content of the protein in sesame paste increased from 52.92% to 56.34%, with enhancements in surface hydrophobicity, hydrophobic interactions and emulsification of protein. When the number of grinding times increased to five, the particle size of the sesame paste was further reduced and the β ‐sheet content of the protein decreased to 51.00%, while the oil separation rate increased to 7.78%. CONCLUSION 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.