Effects of ultrasonic pre-treatment on physicochemical properties of proteins extracted from cold-pressed sesame cake

文献类型： 外文期刊

第一作者： Yang, Kai

作者： Yang, Kai;Xu, Tian-Rui;Cai, Ming;Guan, Rong-Fa;Zou, Xian-Guo;Sun, Pei-Long;Yang, Kai;Xu, Tian-Rui;Cai, Ming;Guan, Rong-Fa;Zou, Xian-Guo;Sun, Pei-Long;Fu, Yan-Hong;Xia, Qi-Le

作者机构：

关键词： Cold-pressed sesame cake; Ultrasonic pre-treatment; Protein; Lignans; Amino acids; Physicochemical properties

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：6.475； 五年影响因子：6.508 ）

ISSN： 0963-9969

年卷期： 2021 年 139 卷

页码：

收录情况： SCI

摘要： Sesame is an oil crop with high nutritional value. Protein is one of the main ingredients of sesame, however research on protein of cold-pressed sesame cake is limited. This study aimed to investigate the effects of ultrasonic pre-treatment (UPT) on physicochemical properties of proteins (yield, solubility, amino acid composition, surface properties, structural and thermal stability) extracted from the cold-pressed sesame cake, after removing lignans by ultrasonic-assisted extraction. By comparison, the extraction yield of protein was significantly (p < 0.05) increased from 22.24% (without UPT) to 25.95% (with UPT), while the purity (54.08% without UPT, 55.43% with UPT), total amount of essential amino acids (22.48% without UPT, 23.10% with UPT) and nonessential amino acids (37.48% without UPT, 36.54% with UPT) were not significantly influenced. Besides, UPT slightly reduced the solubility, foaming capacity and stability (FC and FS) of protein. In addition, scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FT-IR) and thermal stability (TG) analysis demonstrated that UPT could disorder and loose protein molecular structure, resulting in the change of morphology, secondary structure and thermal stability. In conclusion, this study provides a way for the separation and future application of sesame cake protein. UPT is a good option to remove the lignans from sesame cake proteins.

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