Production and characteristic of sesame proteins

Abstract

Sesame seed (Sesamum indicum L.) is an important oil seed crop. Most of the sesame seeds are used for extraction of oil. Sesame meal is by-product after oil extraction. The meal is a good source of protein and usually used as animal feed. The aim of this research is to study the production and characteristic of proteins from different varieties of sesame seeds, including black, white and red seed. Three sesame protein concentrates (SPC) namely, black (BSPC), red (RSPC) and white, (WSPC) were prepared from defatted sesame meals by alkali solution at pH 10 and isoelectric precipitation at pH 4. All SPC samples were characterized in term of yield, protein content, molecular weight and denaturation temperature. Results showed that the percent yield of BSPC, RSPC and WSPC were 41.14%, 41.90% and 40.82%, respectively. The protein contents of BSPC, RSPC and WSPC were 80.38%, 79.85% and 80.92%, respectively. Results from molecular weight profile using sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) revealed that SPC samples had protein bands with molecular weights during 42.5 and 83.32 kDa under non-reducing condition. Under reducing condition, the SDS-PAGE pattern showed that the SPC samples had molecular weight ranging from approximately 12.21 to 39.19 kDa. DSC analysis revealed no detecTable endothermic peak.