Low-phytate protein concentrate and isolate from sesame seed

Taha, F. S.; Fahmy, Maha A.; Sadek, M. A.

doi:10.1021/jf00075a001

Cited by 14 publications

(11 citation statements)

References 6 publications

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“…One outstanding aspect from the nutritional point of view was that the crude fibre content was completely eliminated from the SES‐PC. This result does not conform with the results reported by Taha et al ,10 who found significant levels of fibre in their sesame protein concentrate but not in their sesame protein isolate. As stated above, it is important to remove the content of crude fibre, because it reduces the availability of minerals present in the human diet 5…”

Section: Resultscontrasting

confidence: 99%

“…The lowest level of solubility of the protein obtained from the SES‐PC occurred close to pH 5, similar to its isoelectric point (Fig 3). This corresponds with reports by other authors on similar products obtained by different production methods 1, 10. Likewise, the solubility of the soybean protein showed a similar profile to that reported previously 32.…”

Section: Resultssupporting

confidence: 92%

“…The protein content of the SES‐PC (549 g kg −1 ) was higher ( p < 0.05) than that of the sesame meal (459 g kg −1 ) but lower ( p < 0.05) than that of the SOY‐PC (672 g kg −1 ) (Table 3). This protein content of the SES‐PC was lower than that reported by Taha et al 10 and Saeed and Cheryan,29 but they subjected their sesame and sunflower cake respectively to at least two protein extraction processes.…”

Section: Resultscontrasting

confidence: 61%

“…The protein of defatted sesame meal was obtained by alkaline extraction at room temperature in accordance with the method reported by Taha et al ,10 varying the pH (9 and 12) (Fig 1). In each extraction lot, 5 kg of sesame cake and water in a ratio of 1:10 (w/v) were used.…”

Section: Methodsmentioning

confidence: 92%

“…The production of protein concentrates from sesame cake involves a series of operations, beginning with the extraction of the protein. This operation has been carried out using distilled water, sodium chloride solutions, sodium carbonate, sodium bicarbonate, sodium carbonate–bicarbonate and sodium hydroxide 10. Sesame protein concentrates have been obtained by using isopropanol for the extraction11 or by partial hydrolysis of defatted flour with a protease of fungal origin 1.…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2003

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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.

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Section: Resultscontrasting

confidence: 99%

Section: Resultssupporting

confidence: 92%

Section: Resultscontrasting

confidence: 61%

Section: Methodsmentioning

confidence: 92%

Section: Introductionmentioning

confidence: 99%

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

et al. 2003

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Food proteins from emerging seed sources

Paredes‐López¹,

Guzmán‐Maldonado²,

Ordorica‐Falomir³

1994

New and Developing Sources of Food Proteins

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Texturisation and modification of vegetable proteins for food applications using microbial transglutaminase

Dube

Schäfer

Neidhart

et al. 2006

Eur Food Res Technol

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Microbial transglutaminase (MTG) isolated from Streptomyces mobaraensis has been available on a commercial scale for several years. MTG generates inter- and intramolecular cross-links between gamma-carboxylamide groups of glutamine residues and epsilon-amino groups of lysine residues in proteins. Due to its great potential to improve various functional properties of proteins, MTG is mainly used to enhance texture, stability, and water binding. Application of MTG for the production of plant protein-based foodstuffs such as tofu, noodles, bread and bakery products, is still limited to raw materials from soybean and wheat. However, with the increasing demand for vegetarian foods, the utilisation of novel proteins as functional ingredients, e.g. from peas, lupins, sesame, and sunflower, seems promising. To open new horizons for MTG application, this review aims at demonstrating the actual potential of MTG in processing foodstuffs based on vegetable proteins. Particular focus was laid on novel plant protein sources suitable for cross-linking with MTG. Furthermore, strategies for improving texture and nutritive value of the proteins are discussed

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Low-phytate protein concentrate and isolate from sesame seed

Cited by 14 publications

References 6 publications

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

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

Food proteins from emerging seed sources

Texturisation and modification of vegetable proteins for food applications using microbial transglutaminase

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