Simplified process for the production of sesame protein concentrate. Differential scanning calorimetry and nutritional, physicochemical and functional properties

Abstract

The effects of a simplified production process on the yield, protein content and differential scanning calorimetric analysis of a sesame protein concentrate were studied. The results were compared with those for similar products obtained by the traditional method. The protein content of the (spraydried) sesame concentrate obtained by the simplified process (549 g kg −1 ) was similar to that of the concentrates obtained by the traditional method (515-565 g kg −1 ). Spray-dried samples showed higher T d and T m and lower H than freeze-dried samples. In addition, the chemical composition, nutritional quality and physicochemical and functional characteristics of the sesame protein concentrate obtained by the simplified process were compared with those of a similar soybean product. The protein, lysine and calcium contents of the sesame concentrate were lower than those of the soybean concentrate, but the digestibility of the protein was the same for both products. The phytic acid content of the sesame concentrate diminished significantly, but was still higher than that of the soybean concentrate. The water absorption and protein solubility were higher for the soybean concentrate, whereas the oil absorption and viscosity at pH 3 were higher for the sesame concentrate.

Functional properties of protein isolates, globulin and albumin extracted from Ginkgo biloba seeds

“…The oil-absorption capacity (OAC) is of great importance, since it affects the emulsifying capacity, a highly desirable characteristics in products such as mayonnaise (Escamilla-Silva, Guzmán-Maldonado, Cano-Medinal, & González-Alatorre, 2003). OAC of GPI was 2.95 ml/g, higher than that of chickpea protein isolate (1.7 ml/g) (Lopez et al, 1991), sesame protein isolate (1.5 ml/g) (Khalida, Babikerb, & EI-Tianay, 2003) and carinata protein isolate (2.17 ml/g) (Pedroche et al, 2004), while OAC of GGP was 2.56 ml/g.…”

Sesame cake protein hydrolysis by alcalase: Effects of process parameters on hydrolysis, solubilisation, and enzyme inactivation

“…Because of the high content and quality of its protein, sesame cake has been used as an animal feed. In fact, the utilization of sesame cake in food products for human consumption will be increased by improving the quality of its hydrolysates [4,23,24]. There are a few studies in literature about the hydrolysis of sesame cake.…”

Rheological properties of oil-in-water emulsions prepared with oil and protein isolates from sesame (Sesamum Indicum)

“…Sesame oil contains sesamin and sesaminol lignans in the non-glycerol fraction, which plays an important role in the oxidative stability and anti-oxidative activity, it can be used to cook meals of high quality (Saydut et al, 2008) Dne of the principal characteristics of this protein is its high methionine and tryptophan content. Sesame proteins, while contributing to the nutritional value of foods, can also be used as additives; their interesting functional properties reflect their physico-chemical characteristics, composition and structure (Wagner & Gueguen, 1999;Autran et al, 2001;Bradley, 2002;Escamilla-Silva et al, 2003). …”