Open AccessCharacterization of protein isolate from Sesamum indicum seed: In vitro protein digestibility, amino acid profile, and some functional properties
Author(s) -
Fasuan Temitope O.,
Gbadamosi Saka O.,
Omobuwajo Taiwo O.
Publication year - 2018
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.743
Subject(s) - sesamum , ingredient , chemistry , solubility , amino acid , food science , ionic strength , emulsion , sodium , essential amino acid , aqueous solution , chromatography , biochemistry , biology , organic chemistry , agronomy
Abstract This work evaluated the impacts of pH and sodium chloride (NaCl) concentration on some functional properties, in vitro protein digestibility, and amino acid profile of sesame ( Sesamum indicum ) protein isolate ( SPI ) produced using simultaneous recovery of protein and oil technique. The emulsion activity index ( EAI ), foam capacity ( FC ), and protein solubility varied with pH and ionic ability. Foam capacity rose with an increase in ionic strength. Protein solubility ranged from 8.39% at pH 4 to 55.08% at pH 10. In vitro protein digestibility of the SPI with pepsin–pancreatin enzyme systems was 89.57%. Amino acid profile showed that essential amino acids constituted 39.48%. The amino acids had good scores well above 50%. The results showed that SPI extracted by aqueous technique could be used as food ingredient, particularly as thickener, binder, and ingredient in baked food products.