Sesame Products Research Articles

Gene Families Encoding Isoforms of Two Major Sesame Seed Storage Proteins, 11S Globulin and 2S Albumin

Sesame (Sesamum indicum L.) seed has been recognized as a nutritional protein source owing to its richness in methionine. Storage proteins have been implicated in allergenic responses to sesame consumption. Two abundant storage proteins, 11S globulin and 2S albumin, constitute 60-70 and 15-25% of total sesame proteins, respectively. Two gene families separately encoding four 11S globulin and three 2S albumin isoforms were identified in a database search of 3328 expressed sequence tag (EST) sequences from maturing sesame seeds. Full-length cDNA sequences derived from these two gene families were completed by PCR using a maturing sesame cDNA library as the template. The amino acid compositions of these deduced storage proteins revealed that the richness in methionine is attributed mainly to two 2S albumin isoforms and partly to one 11S globulin isoform. The presence of four 11S globulin and three 2S albumin isoforms resolved in SDS-PAGE was confirmed by MALDI-MS analyses. The abundance of these isoforms was in accord with the occurrence frequency of their EST sequences in the database. A comprehensive understanding of these storage proteins at the molecular level may also facilitate the identification of allergens in crude sesame products that have caused severe allergic reactions increasingly reported in the past decade.

Antioxidant activity of white and black sesame seeds and their hull fractions

The total phenolic content (TPC), total antioxidant status (TAS), free radical scavenging capacity, inhibition of low density lipoprotein (LDL) cholesterol and metal chelating capacity of extracts of whole black and whole white sesame seeds and their hull fractions in 80% aqueous ethanol were investigated. The TPC of whole black sesame seeds and hull extracts were 29.9 ± 0.6 and 146.6 ± 0.6 mg catechin equivalents/g crude ethanolic extract, respectively. The corresponding values for white sesame were 10.6 ± 1.6 and 29.7 ± 0.9 mg catechin equivalents/g crude ethanolic extract. The TAS as determined by Trolox equivalent antioxidant capacity assay and expressed as Trolox equivalents was highest for black sesame hulls (65.9 ± 1.7) while white seeds showed the lowest (4.4 ± 0.6). Free radical scavenging capacity of sesame extracts (5–40 μg/mL) was measured using 2,2-diphenyl-1-picrylhydrazyl radical. The highest scavenging capacity was obtained at 40 μg/mL and was 94.9 ± 0.8, 25.1 ± 0.4, 14.4 ± 0.9 and 2.5 ± 0.4 for black sesame hulls, black sesame seeds, white sesame hulls and white sesame seeds, respectively. Inhibition of LDL oxidation at 100 ppm level was highest for black sesame hulls (96.7%) followed by those for white sesame hulls (84.6%), black sesame (78.4%) and white sesame seeds (57.3%). Sesame products displayed good ferrous ion chelating capacities, which ranged from 12% to 46% and 17% to 62% at 50 and 100 ppm levels, respectively. Results demonstrated considerable antioxidant activity of sesame products tested especially black sesame hulls.

Effect of sesame seed protein supplementation on the nutritional, physical, chemical and sensory properties of wheat flour bread

Sesame products (sesame meal, roasted and autoclaved sesame meals, sesame protein isolate and concentrate) were added to red wheat flour to produce blends at protein levels of 14, 16, 18 and 20%. Dough properties were studied using a Brabender Farinograph. Loaves were prepared from the various blends using the straight dough procedure and then evaluated for volume, crust and crumb colour, crumb texture, flavour and overall quality. The water absorption, development time and dough weakening were increased ( P < 0.05) as the protein level increased in all blends; however, dough stability decreased. Sesame products could be added to wheat flour up to 18% protein level (sesame protein isolate) and up to 16% protein level (for other sesame products) without any observed detrimental effects on bread sensory properties. No significant differences ( P > 0.05) were recorded in loaf volume between control and breads containing sesame protein isolate (up to 18% protein level) and either autoclaved sesame meal or sesame protein concentrate (up to 14% protein level). Also, addition of these products increased the contents of protein, minerals, total essential amino acids, especially lysine, and also improved the in vitro protein digestibility and computed biological value.

Effect of sesame seed proteins supplementation on the nutritional, physical, chemical and sensory properties of wheat flour bread.

Sesame products (sesame meal, roasted and autoclaved sesame meal, sesame protein isolate and concentrate) were added to Red wheat flour to produce blends at protein levels of 14, 16, 18 and 20 percent. Dough properties were studied using a Brabender Farinograph. Loaves were prepared from the various blends using the straight dough procedure and then evaluated for volume, crust and crumb colour, crumb texture, flavour and overall quality. The water absorption, development time and dough weakening were increased (p < 0.05) as the protein level increased in all blends; however, dough stability decreased. Sesame products could be added to wheat flour up to 18 percent protein level (sesame protein isolate) and up to 16 percent protein level (other sesame products) without any observed detrimental effect on bread sensory properties. No significant differences (p > 0.05) were recorded in loaf volume between control and breads containing sesame protein isolate (up to 18 percent protein level) and either autoclaved sesame meal or sesame protein concentrate (up to 14 percent protein level). Addition of sesame products increased the content not only of protein but also minerals and total essential amino acids, especially lysine. The addition also improved in-vitro protein digestibility.

Aflatoxin Contamination in Foods and Foodstuffs in Tokyo: 1986-1990

Aflatoxins were determined in 3054 samples of foods or foodstuffs, including cereals, nuts, beans, spices, dairy products, dry fruits, and edible oil. Samples were collected in Tokyo from 1986 to 1990. Aflatoxins were found in rice products, adlay, corn, crude sugar, peanut products, pistachio nuts, brazil nuts, sesame products, butter beans, white pepper, red pepper, paprika, nutmeg, and mixed spices. The highest incidence of aflatoxin contamination was observed in nutmeg (80%), and the highest level of aflatoxin B1 was observed in pistachio nuts (1382 ppb).

Development of a New Sesame Product using QFD and DOE methods: A Case Study of Sesame Product in Yazd

The aim of the study is to identify customer’s needs for new sesame products, converting requirements into product and process qualitative characteristics, and improving the new product quality. Based on morphological approach and point of views of the manufacturers of sesame products and customers(384 persons), new ideas were extracted and between them a chocolate sesame product was selected.

Evaluation of Sesame Flour as a Complementary Protein Source for Combinations with Soy and Corn Flours

ABSTRACTSesame products in combination with soy flour, were evaluated as a protein source. Proximate analyses, microbiological examination, determination of vitamins, minerals, selenium content, and nutritional evaluation were carried out. Monagas Aceitera variety flours are similar to other sesame proteins in composition but are higher in lysine and methioine. Enrichment with soy increased PER value for all sesame products. At commonly used fortification levels, sesame‐soy blends may be as useful as soy alone for addition to corn‐based foods. Some sesame flours and isolates might contain toxic amounts of selenium.

Nitrogen extractability of sesame (Sesamum indicum L.) seed and the preparation of two protein isolates

AbstractNitrogen extractability from sesame flour in water is greatest using a flour: solvent ratio of 1:40 and an extraction time of 15 min. At pH 4.0‐6.5, &lt;10% nitrogen is extracted, whilst &gt;90% is extracted at pH 11.0. In the presence of NaCl (0.5‐1.0M) nitrogen extractability is greatest at pH values &gt; pH 4.0. The two sesame protein isolates produced were bland‐tasting, light‐coloured and contained approximately 95% protein. The alkali isolate (extracted in water at pH 10.0 and precipitated at pH 4.0) was readily solubilised and showed a good protein recovery (60%). The salt isolate (extracted in 1M NaCl at pH 6.0 and precipitated at pH 4.0) was less soluble and showed a lower protein recovery (50%). The sesame products were extracted sequentially using various solvents. Sesame flour proteins were mainly salt‐soluble (67%), alkali isolate proteins mainly water‐soluble (41%) and alkali‐soluble (41%), and salt isolate proteins mainly alkali‐soluble (35%). The amino acid composition of the sesame products is described. Oil‐expelled cake showed poor nitrogen extractability (53% at pH 11.0 in water) and was, therefore, a poor source for protein isolate production.

Selected functional properties of sesame (Sesamum indicum L.) flour and two protein isolates

AbstractFunctional properties of sesame flour and protein isolates have been compared with those of some commercial soya products. The sesame products showed better fat absorption, poorer water absorption and overall lower bulk densities than soya products. Emulsifying activities and stabilities were generally lower than soya products. Destabilisation of the emulsion in the presence of NaCl was noted. Sesame products showed better foam expansion, and comparable foam stability and strength to corresponding soya products. Addition of sugar to sesame whips reduced foam expansion and increased foam stability. Acid, neutral and alkaline sesame whips showed distinct whipping properties depending on the product used. Sesame whips resembling those of egg‐white could be obtained. The sesame isolate prepared by alkaline extraction was superior to that prepared by salt extraction in terms of their pH‐solubility profiles.

Detection of Peanuts in Adulterated Tehina and Halva

Abstract A proposed method for detection and approximate estimation of peanut admixtures in adulterated tehina and halva (local sesame products) at a minimum level of 3–7% is presented which is based on the difference in behenic acid content of oils extracted from peanuts and sesame seeds. Long-chain saturated fatty acid esters from the analyzed mixture of methyl esters were isolated through urea complexing, and the gas chromatographic technique of analysis was used. Behenic acid was found to be present not only in peanut oil (as reported in the literature) but also in sesame oil in amounts not exceeding 0.3%.