Sesame seed protein: Amino acid, functional, and physicochemical profiles
نویسندگان
چکیده
Sesame (Sesamum indicum L.) is an erect herbaceous annual plant with flat seeds. It one of the oldest cultivated oilseed plants in world, especially popular Africa and Asia.
 The present research objective was to describe a sesame protein isolate, i.e., its amino acid profile, functional physicochemical properties, zeta potential, hydrodynamic diameter. surface charge diameter aqueous solutions were obtained for standard seeds, defatted isolate.
 Defatted seeds yielded following optimal parameters: salt concentration – 0.6 M, pH 7, iso-electric point (pI) 4. isolate rich methionine content, which rare other proteins, but lysine content lower than isolates. displayed almost identical potential profiles pH. decreasing increased values gradually from lowest negative value highest positive value. potentials at 7 –23.53 –17.30, respectively. (0.33 μm) smaller that (2.64 (3.02 μm). had water holding capacity 1.26 g/g oil 3.40 g/g. Its emulsifying properties looked as follows: emulsion 51.32%, stability 49.50%, activity index 12.86 m2/g, 44.96 min, These are suitable consistent literature.
 good source (88.98%). Using proteins components can be important basis better knowledge relationship between electrical interactions food matrices structure, stability, shelf life, texture, structural food. Research prospects include effects isolates on various systems.
منابع مشابه
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ژورنال
عنوان ژورنال: Foods and Raw materials
سال: 2023
ISSN: ['2308-4057', '2310-9599']
DOI: https://doi.org/10.21603/2308-4057-2023-1-555