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Extraction of protein from sesame meal: Impact of deep eutectic solvents on protein structure and functionality

文献类型： 外文期刊

作者： Cao, Pei-Huan 1 ; Zhang, Chen-Xia 1 ; Ma, Yu-Xiang 1 ; Yu, Yu-Meng 1 ; Liu, Hua-Min 1 ; Wang, Xue-De 1 ; Zheng, Yong-Zhan 1 ;

作者机构： 1.Henan Univ Technol, Coll Food Sci & Engn, Zhengzhou 450001, Peoples R China

2.Henan Univ Technol, Inst Special Oilseed Proc & Technol, Zhengzhou 450001, Peoples R China

3.Coll Food Sci & Technol, 100 Lotus St,Hightech Zone, Zhengzhou 450001, Peoples R China

4.Henan Acad Agr Sci, 116 Hua Yuan Rd, Zhengzhou 450002, Peoples R China

关键词： Deep eutectic solvent; Sesame protein; Protein functional properties; Alkali-soluble acid precipitation; Choline chloride

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）

ISSN： 0023-6438

年卷期： 2023 年 187 卷

页码：

收录情况： SCI

摘要： There is an increasing need for sustainable sources of dietary protein. Sesame meal is a protein-rich waste from the industrial production of sesame oil. It could help meet this need if high quality protein could be extracted from the meal in an environmentally friendly way. The traditional alkali-soluble acid precipitation extraction process produces proteins with poor functionality and harmful to the environment. Deep eutectic solvents (DESs) offer a novel, sustainable approach to protein extraction. In this study, four DES systems (choline chlorideglycerol, choline chloride-ethylene glycol, choline chloride-oxalic acid, and choline chloride-glycolic acid) were designed and tested in 3 M ratios (10 sample solutions). Extracted proteins were compared with protein extracted by traditional alkali-soluble acid precipitation in terms of structure and function. The choline chlorideethylene glycol system extracted protein with a purity of 93.3%. The choline chloride-oxalic acid system performed well in terms of solubility, emulsification, foaming and thermal stability. These results indicate that deep eutectic solvents can effectively extract sesame protein with characteristics appropriate for use in the food industry. This research lays the groundwork for high-value utilization of sesame meal, which is currently discarded as waste.

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