The physicochemical properties of sesame 13S globulin gels containing fatty acid salts (FAS) were investigated. The softness, water‐holding ability and transparency of the gels markedly increased in the presence of sodium oleate (NaCl 18:1 ) or sodium linoleate (NaC 18:2 ) at a 75 molar ratio to a molecule of the 13S globulin. The effect was not observed by the addition of sodium caprylate (NaC 8:0 ). Scanning electron microscopy showed that a very fine network structure was formed in the gel with 75 molar ratio of NaC 18:2 . The addition of a suitable amount of FAS having a moderate length and an unsaturated carbon chain could improve the water‐holding ability and transparency of the 13S globulin gel.
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Yuno‐Ohta et al. (1992) studied this question.
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