Stabilization activity of a new protein–carbohydrate complex in sesame paste: rheology, microstructure, and particle size analysis

Abstract Background Sesame protein concentrate is a by‐product of sesame processing with great nutritional and functional value. In the present study, sesame protein concentrate and a conjugated form of the protein with maltodextrin were applied to improve stability and texture of sesame paste. The rheological properties of samples were studied using dynamic measurement, controlled rate and controlled stress rheological analysis, and creep analysis to investigate the sesame paste structure and to illustrate the mechanism of their stability against oil separation. Results Samples containing the conjugate showed good stability, low average droplet size and uniform microstructure. Creep analyses showed as the conjugate was added to sesame paste, μ 0 and μ 1 values (corresponding dashpot viscosities) were higher than that of G 0 and G 1 (shear moduli of Maxwell and Kelvin–Voigt springs). Dynamic shear test exhibited increased storage modulus ( G ′) and loss modulus ( G ″) by the increase in frequency and elastic structure of sesame paste converted to viscose behavior with the contribution of conjugate. Conclusion Particle interaction in sesame protein concentrate (SPC)–maltodextrin conjugate (SMC), may be overcome by steric repulsion force. Furthermore, impression of a weak network structure can be observed. These phenomenon could resolve the phase separation problem of traditional sesame paste. © 2022 Society of Chemical Industry.