Food and Fermentation Industries >

2022 , Vol. 48 >Issue 23: 194 - 200

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029469

Effect of steam explosion pretreatment on the structure and functional properties of sesame meal protein

  • WU Tiantian ,
  • YI Junpeng ,
  • DONG Jingyin ,
  • LI Xin
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  • 1(School of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, China)
    2(School of Chemical and Pharmaceutical, Henan University of Science and Technology, Luoyang 471000, China)

Received date: 2021-09-29

  Revised date: 2021-11-01

  Online published: 2023-01-05

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Abstract

To explore the effect of steam explosion pretreatment on sesame meal protein, the protein was extracted by alkali solubilization and acid precipitation, and its structure and functional properties were analyzed. Results showed that after steam explosion treatment, the microstructure of the sesame meal protein changed, and the lightness and amino acid content of the sesame meal protein decreased while the solubility and hydrophobicity of protein increased. The oil holding, foaming, and emulsifying properties of the treated protein were higher than that of the untreated protein. Both differential scanning calorimeter and thermogravimetric analyzer analysis revealed that after steam explosion treatment, the thermal stability of protein was improved. Moreover, the FTIR spectrum showed a small change in the secondary structure of protein after steam explosion treatment with an increase in the β-sheet content. Protein glycosylation analysis indicated that the Maillard reaction had been activated during the steam explosion. These observations suggest that steam explosion could improve the functional properties of sesame meal protein.

Key words： sesame meal protein; steam explosion; alkali solubilization and acid precipitation; protein structure; functional properties

Cite this article

WU Tiantian , YI Junpeng , DONG Jingyin , LI Xin . Effect of steam explosion pretreatment on the structure and functional properties of sesame meal protein[J]. Food and Fermentation Industries, 2022 , 48(23) : 194 -200 . DOI: 10.13995/j.cnki.11-1802/ts.029469

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