Weber Agricultural Research & Management


February 2015, Vol. 1 (1), ISSN:2449-1640

© Author(s) 2015. This work is distributed under the Creative Commons Attribution 3.0 License.

Research Article

Isolation and Charcteristizaten of Protein Isolated from Sesame Seeds (Sesamum indicum) Meal.

Essa,Y.R, Abd Elhady R. S., Kassab, H & Ghazi, A.

Department of food technology,
faculty of agriculture,
Kafrelsheikh University, Egypt.

Accepted 26th February, 2015; Available Online 27th February, 2015.


Abstract:

Sesame protein was isolated from sesames seeds meal with alkaline solvent. The optimum scheme of isolation was obtained using NaOH 0.5 N as extraction solvent; solvent to sample ratio of (1:30) W/V at pH 10; temperature of 45oC and isolation time 60min. Protein isolate contained 92.43% crude protein as the major constituent. The major essential amino acids in sesame seeds meal protein isolate were leucin, phenylalanine, valine and tyrosine, while the predominant none essential ones were glutamic, arginine, aspartic and glycine. Tryptophan was the first limitary amino acid in sesame seeds meal. Water and oil holding capacities of sesame seeds meal protein were 1.30 gm water/ gm protein and 3.07 gm oil/ gm protein, respectively. The minimum solubility of sesame seeds meal protein was found at pH 4 while, maximum emulsifying activity and emulsion stability values were obtained at pH 10.

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