Sesame seed as an alternative plant protein source: A comprehensive physicochemical characterisation study for alkaline, salt and enzyme‐assisted extracted samples

Abstract

Sesame seed is mostly utilised for its oil but also the waste of the oil processing; the seed meal has also significant potential to be used as an alternative protein source. In this study, the goal is to produce sesame seed protein by using three different techniques; alkaline, salt and enzyme-assisted extraction. A comprehensive physicochemical characterisation of the extracts was performed. Total and soluble protein contents, emulsification activity & emulsion stability, FTIR spectroscopy, hydration behaviour and gelling ability experiments by TD-NMR were conducted for all extracted proteins. Also, SDS-PAGE experiments were performed to observe the effect of extraction conditions on protein folding. Overall, the aqueous phase of enzyme-assisted extracted proteins (E-ACP) had the highest protein content and solubility, which resulted in other improved physicochemical properties. Salt extracted samples were 'salted-out', therefore, had poor physicochemical properties. TD-NMR experiments further confirmed the solubility and gelling ability results by measuring the change in the T 2 spin relaxation times. Additionally, FTIR spectroscopy confirmed the most critical peaks for the proteins; Amide I (C=O stretching) and Amide II (N-H bending). In summary, depending on the physicochemical property of interest, different extraction methods yielded proteins with different properties.

Polyphenols extraction kinetics from Ascophyllum nodosum seaweed employing water and saltwater: Effect of ultrasound sonication

“…UA values reduction could be explained by a partial precipitation of alginic acid into sodium alginate [29]. Ionic strength is a crucial factor that could affect to quality, properties and extraction yields of some proteins, since saline environments increase the proteins' solubility and prevent undesired protein unfolds [30]. This fact could contribute to obtain higher antioxidant activities than expected in saline extracts with low TPC content (SLE samples).…”

Process standardization for formulating protein‐augmented corn‐based extrudates using defatted sesame flour ( DSF ): Sesame oil industry waste valorization

“…In this context, efforts were made by researchers in preceding works about alteration of basic ingredients with different protein sources to improve the nutritious quality of cereals‐based extrudates (Awolu et al, 2020; Jozinović et al, 2017; Kumar et al, 2019; Wu et al, 2018). Sesame ( Sesamum indicum L.) is mainly used for their oil but the residue of oil extraction has also significant potential to be castoff as protein substitute (Gojiya, 2020; Koysuren et al, 2021) successfully incorporated sesame whole seed in corn‐based extrudates, but due to high oil content of sesame seed, it may only replace up to 15% by weight. Hence, to overcome these problems, this study was planned to utilized defatted sesame flour (DSF) to improve the nutritional quality of corn‐based extrudates.…”

“…Normally, this unused of sesame oil manufacturing is used for animal feeding nearby its production areas. These by‐products are also loaded with minerals and phytochemicals which have free radical scavenging activities (Kaur et al, 2021; Koysuren et al, 2021) (Kaur et al, 2021). Thus, value addition of this economical and effortlessly accessible residue had societal, financial, and environmental value.…”

“…(Sesamum indicum L.) is mainly used for their oil but the residue of oil extraction has also significant potential to be castoff as protein substitute (Gojiya, 2020;Koysuren et al, 2021) successfully incorporated sesame whole seed in corn-based extrudates, but due to high oil content of sesame seed, it may only replace up to 15% by weight. Hence, to overcome these problems, this study was planned to utilized defatted sesame flour (DSF) to improve the nutritional quality of corn-based extrudates.…”

Structural changes of cellulosic polysaccharides in sesame kernels during roasting

“…is widely grown in China. Its seeds are rich in fat (~50%), protein (~20%), and carbohydrates (~13.5%) (Koysuren et al ., 2021). The sesame kernels obtained by hulling the seeds are roasted and commonly used in the food industry to produce sesame oil, sesame paste, and confections (Suri et al ., 2019; Ahmed et al ., 2020).…”