Effects of ultrasonic pre-treatment on physicochemical properties of proteins extracted from cold-pressed sesame cake
文献类型： 外文期刊
作者： Yang, Kai 1 ; Xu, Tian-Rui 1 ; Fu, Yan-Hong 3 ; Cai, Ming 1 ; Xia, Qi-Le 4 ; Guan, Rong-Fa 1 ; Zou, Xian-Guo 1 ; Sun, Pei 1 ;
作者机构： 1.Zhejiang Univ Technol, Coll Food Sci & Technol, Hangzhou 310014, Peoples R China
2.Zhejiang Univ Technol, Key Lab Food Macromol Resources Proc Technol Res, China Natl Light Ind, Hangzhou, Zhejiang, Peoples R China
3.Hangzhou Hengmei Food Technol Co Ltd, Hangzhou 311113, Peoples R China
4.Zhejiang Acad Agr Sci, Inst Food Sci, Hangzhou 310021, Peoples R China
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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