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Roasting increases the oil yield of sesame seeds by altering the amino acid composition and secondary structure of the sesame protein

文献类型： 外文期刊

作者： Song, Guohui 1 ; Wang, Jiahe 2 ; He, Yangzheng 2 ; Sun, Yong 2 ; Huang, Jinian 1 ; Sun, Qiang 1 ; Deng, Zeyuan 2 ;

作者机构： 1.Henan Acad Agr Sci, Agr Prod Proc Res Ctr, Zhengzhou 450006, Peoples R China

2.Nanchang Univ, State Key Lab Food Sci & Resources, Nanchang 330047, Jiangxi, Peoples R China

3.Nanchang Univ, Coll Sci & Technol, Gongqing 332020, Jiangxi, Peoples R China

关键词： Sesame; Roasting; Oil extraction efficiency; Sesame protein modifications; Functional properties

期刊名称：FOOD BIOSCIENCE （ 影响因子：5.9； 五年影响因子：6.1 ）

ISSN： 2212-4292

年卷期： 2025 年 68 卷

页码：

收录情况： SCI

摘要： Sesame oil production in China typically involves roasting sesame seeds before aqueous extraction, yet little research has explored how protein changes during roasting affect oil yield. This study examines modifications in sesame proteins, focusing on secondary structure, amino acid composition, and functional properties of isolated proteins (SPI and R-SPI) from sesame flour before and after roasting at 200 degrees C for 20 min. Results show roasting increases SPI particle size, alters its secondary structure (the random coil content of SPI from 22.88 % to 27.61 %, p < 0.0001), and reduces solubility, emulsification, water-holding, and oil absorption capacities. It also raises free amino acid levels while lowering total hydrolyzed and hydrophobic amino acids. This investigation elucidates mechanisms such as denaturation and reduced emulsification through which roasting enhances sesame oil yield. The study highlights temperature and duration as critical factors, offering a protein-focused approach to optimize roasting for better sesame oil extraction efficiency.

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