Abstract
This work evaluated the impacts of pH and sodium chloride (NaCl) concentration on some functional properties, in vitro protein digestibility, and amino acid profile of sesame (Sesamum indicum) protein isolate (SPI) produced using simultaneous recovery of protein and oil technique. The emulsion activity index (EAI), foam capacity (FC), and protein solubility varied with pH and ionic ability. Foam capacity rose with an increase in ionic strength. Protein solubility ranged from 8.39% at pH 4 to 55.08% at pH 10. In vitro protein digestibility of the SPI with pepsin–pancreatin enzyme systems was 89.57%. Amino acid profile showed that essential amino acids constituted 39.48%. The amino acids had good scores well above 50%. The results showed that SPI extracted by aqueous technique could be used as food ingredient, particularly as thickener, binder, and ingredient in baked food products.
Highlights
The inadequate availability of protein among human and rapid rise in costs of certain food ingredients sourced from animal have increased interest in plant protein as an alternative for meat protein and dairy products
The ratios of total essential amino acids to the total amino acids, total sulfur amino acids, total aromatic amino acids, total neutral amino acids, total acidic amino acids, and total basic amino acids were obtained as described by Olaofe et al (2013)
The peak emulsion activity index (EAI) of 20.82 m2/g was recorded at pH 10, while the value of 16.49 m2/g was recorded at pH 2 for 0.0 M NaCl concentration
Summary
The inadequate availability of protein among human and rapid rise in costs of certain food ingredients sourced from animal have increased interest in plant protein as an alternative for meat protein and dairy products. The food industry has stimulated research in functional potentials of certain oilseeds (Inyang & Iduh, 1996). Sesame protein isolate can be used to enhance the nutritional compositions of certain foods. Aqueous extraction technique was used, in which protein and oil were simultaneously extracted from Sesamum indicum flour without the use of organic solvents such as n-hexane. In the previous parts of this study, oil and protein were simultaneously extracted and the process parameters were optimized (Fasuan, Omobuwajo, & Gbadamosi, 2018). In this study, the impacts of pH and ionic power on emulsion activity index and foam capacity, solubility, in vitro protein digestibility, and amino acid profile of the isolated sesame protein through simultaneous recovery of protein and oil (aqueous technique) were discussed
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
