Sesame seed protein: Amino acid, functional, and physicochemical profiles

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dc.authoridGENCCELEP, Huseyin/0000-0002-8689-7722
dc.authoridYuzer, Mustafa Onur/0000-0002-8192-2298
dc.contributor.authorYuzer, Mustafa O.
dc.contributor.authorGenccelep, Huseyin
dc.date.accessioned2024-10-04T18:52:53Z
dc.date.available2024-10-04T18:52:53Z
dc.date.issued2023
dc.departmentBayburt Üniversitesien_US
dc.description.abstractSesame (Sesamum indicum L.) is an erect herbaceous annual plant with flat seeds. It is one of the oldest cultivated oilseed plants in the world, especially popular in Africa and Asia. The present research objective was to describe a sesame protein isolate, i.e., its amino acid profile, functional and physicochemical properties, zeta potential, and hydrodynamic diameter. The surface charge and hydrodynamic diameter in aqueous solutions were obtained for standard sesame seeds, defatted sesame seeds, and the sesame protein isolate. Defatted sesame seeds yielded the following optimal parameters: salt concentration - 0.6 M, pH - 7, iso-electric point (pI) - 4. The sesame protein isolate was rich in methionine content, which is rare in other plant proteins, but its lysine content was lower than in other isolates. The sesame protein isolate displayed almost identical zeta potential profiles with its pH. The decreasing pH increased the zeta values gradually from the lowest negative value to the highest positive value. The zeta potentials of standard and defatted sesame seeds at pH 7 were -23.53 and -17.30, respectively. The hydrodynamic diameter of the sesame protein isolate (0.33 mu m) was smaller than that of sesame seeds (2.64 mu m) and defatted sesame seeds (3.02 mu m). The sesame protein isolate had a water holding capacity of 1.26 g/g and an oil holding capacity of 3.40 g/g. Its emulsifying properties looked as follows: emulsion capacity - 51.32%, emulsion stability - 49.50%, emulsion activity index - 12.86 m2/g, and emulsion stability index - 44.96 min, respectively. These values are suitable for the sesame protein isolate and are consistent with the literature. The sesame protein isolate was a good source of protein (88.98%). Using sesame proteins as functional components can be an important basis for better knowledge of the relationship between electrical charge interactions in food matrices and the structure, stability, shelf life, texture, structural and functional properties of food. Research prospects include the effects of sesame protein isolates on various fooden_US
dc.identifier.doi10.21603/2308-4057-2023-1-555
dc.identifier.endpage83en_US
dc.identifier.issn2308-4057
dc.identifier.issn2310-9599
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85150455641en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage72en_US
dc.identifier.urihttps://doi.org/10.21603/2308-4057-2023-1-555
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3678
dc.identifier.volume11en_US
dc.identifier.wosWOS:000972522500008en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherKemerovo State Univen_US
dc.relation.ispartofFoods and Raw Materialsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectSesame protein isolateen_US
dc.subjectamino acid profileen_US
dc.subjectzeta potentialen_US
dc.subjectfunctional propertiesen_US
dc.subjectsolubilityen_US
dc.titleSesame seed protein: Amino acid, functional, and physicochemical profilesen_US
dc.typeArticleen_US

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