Functional properties of sesame (Sesamum indicum Linn) seed protein fractions
نویسندگان
چکیده
Abstract This work evaluated the functional properties of sesame protein fractions in order to determine their potential food applications. Sesame seed were prepared according solubility: water-soluble (albumin), salt-soluble (globulin), alkaline-soluble (glutelin) and ethanol-soluble (prolamin). Globulin was most abundant fraction, consisting 91% protein, followed by glutelin, albumin prolamin decreasing order. Non-reducing sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) showed polypeptides sizes ≥20 kDa for while glutelin globulin had similar polypeptide at 19, 85 100 kDa. Prolamin 20, 40 The higher intrinsic fluorescence intensity (FI) values than glutelin. Albumin a solubility (ranging from 80 100%) over wide pH range when compared with other fractions. Water holding capacity (g/g) reduced 2.76 1.35 (prolamin) 0.42 (globulin) 0.08 (albumin). Oil from: 4.13 2.57 1.56, 1.50 respectively. Gelling ability stronger globulin, emulsion ( p < 0.05) quality obtained globulin. Graphical abstract
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ژورنال
عنوان ژورنال: Food production, processing and nutrition
سال: 2021
ISSN: ['2661-8974']
DOI: https://doi.org/10.1186/s43014-020-00047-5