Functional properties of sesame (Sesamum indicum Linn) seed protein fractions

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...

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Published in:Food production, processing and nutrition processing and nutrition, 2021-01, Vol.3 (1), p.1-16, Article 4
Main Authors: Idowu, Atinuke O., Alashi, Adeola M., Nwachukwu, Ifeanyi D., Fagbemi, Tayo N., Aluko, Rotimi E.
Format: Article
Language:English
Subjects:
Agricultural production
Cultivars
Ethanol
Foaming capacity
Food
Functional properties
Molecular weight
Nutrition
Oilseeds
Protein fractions
Proteins
SDS-PAGE
Seeds
Sesame seed
Sodium
Solubility
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Summary: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 
ISSN:2661-8974
2661-8974
DOI:10.1186/s43014-020-00047-5