Abstract
This work evaluated the functional properties of sesame protein fractions in order to determine their potential in food applications. Sesame seed protein fractions were prepared according to their solubility: water-soluble (albumin), salt-soluble (globulin), alkaline-soluble (glutelin) and ethanol-soluble (prolamin). Globulin was the most abundant fraction, consisting of 91% protein, followed by glutelin, albumin and prolamin in decreasing order. Non-reducing sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) showed polypeptides of sizes ≥20 kDa for albumin while glutelin and globulin had similar polypeptide sizes at 19, 85 and 100 kDa. Prolamin had polypeptide sizes 20, 40 and 100 kDa. The albumin and globulin fractions had higher intrinsic fluorescence intensity (FI) values than the glutelin. Albumin had a higher solubility (ranging from 80 to 100%) over a wide pH range when compared with the other fractions. Water holding capacity (g/g) reduced from 2.76 (glutelin) to 1.35 (prolamin) followed by 0.42 (globulin) and 0.08 (albumin). Oil holding capacity (g/g) reduced from: 4.13 (glutelin) to 2.57 (globulin) and 1.56, 1.50 for albumin and prolamin respectively. Gelling ability was stronger for prolamin and glutelin than albumin and globulin, while higher emulsion (p < 0.05) quality was obtained for prolamin and albumin than for glutelin and globulin.Graphical abstract
Highlights
Sesame (Sesamum indicum Linn) is an oilseed legume with high protein content and considerable amounts of essential amino acids
SDS-PAGE It has been reported that variations in polypeptide profiles of proteins have impact on functional properties, especially on the emulsion and gelation capacity (Aluko and McIntosh 2001; Mundi and Aluko 2012; Tan et al 2011)
SDS-PAGE was used to separate protein fractions according to their electrophoretic mobility as a function of polypeptide molecular weight (Fig. 1)
Summary
Sesame (Sesamum indicum Linn) is an oilseed legume with high protein content and considerable amounts of essential amino acids. Sesame seeds are very nutritious because they contain about 50% oil (Kanu et al 2007) and about (30–60%) protein (Demirhan and Özbek 2013). It is categorised as an underutilized oilseed with respect to protein extraction and food formulation. In Nigeria, the black (NCRI-97-28) and white (NCRI98-60) sesame seed cultivars are mainly grown. The black cultivar is mainly cultivated in some parts of Katsina state, Kano (Dawanau), and Jigawa (near Hadejia) states, while the white cultivar is mainly grown in Benue (Oturkpo), Nassarawa (Doma), Jigawa (Malammadori) and Taraba states (Makinde and Akinoso 2013).
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