![]() However, information is sparse on the functional properties of sesame seed protein fractions. 2011), as well as albumin, globulin, glutelin and prolamin fractions from Australian canola meals (Tan et al. 2017), albumin and globulin fractions from common buckwheat seeds (Tang and Wang 2010), albumin, globulin and protein isolate from soapnut seeds (Yin et al. 2016), bambara vicilin protein fractions (Arise et al. ![]() 2018), sesame meal and sesame protein isolate from Indian cultivar (Sharma et al. 2019), Buchholzia coriacea seed flour and protein concentrate (Ijarotimi et al. Reports of earlier workers on functional properties of plant protein fractions include functional and antioxidant properties of sesame seed flour (Lawal et al. Therefore, understanding these properties is essential to their application and potential use in food systems. Functional properties of proteins affect their behaviour in food systems. Protein fractions are important components of sesame seed and they can be extracted based on their solubility in various media. This could be as a result of limited information on the structural and functional properties of sesame protein isolate fractions. Though its constituents are widely used in food preparation, its utilisation is limited in food applications. Locally, oil is usually pressed out from the seed and the residue obtained from it is used with its leaves to prepare a traditional soup called Miyartaushe, in addition to being used as an ingredient in the preparation of other foods. ![]() The crop is usually exported with minimal processing like cleaning and drying. In Nigeria, sesame seed is underutilised because its use is restricted to the crop-producing regions. 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). In Nigeria, the black (NCRI-97-28) and white (NCRI-98-60) sesame seed cultivars are mainly grown. In the African continent which produces 26% of the world’s sesame seed, Sierra Leone, Sudan, Nigeria and Uganda are recognized as the largest producers (Namiki 1995). Nearly 70% of the world’s sesame seed production is from Asia with India, China and Myanmar ranking as the world’s largest producers of the crop (Namiki 1995). The sesame seed plant grows on relatively poor soil and in climate unsuitable for other crops. ![]() It is known to grow in subtropical and tropical regions, and is well adapted to withstand dry conditions. Sesame, which is fairly available all year, is an annual crop of the Lamiales order and Pedaliaceae family (Ghosh et al. It is categorised as an underutilized oilseed with respect to protein extraction and food formulation. Sesame seeds are very nutritious because they contain about 50% oil (Kanu et al. Sesame ( Sesamum indicum Linn) is an oilseed legume with high protein content and considerable amounts of essential amino acids. 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. Oil holding capacity (g/g) reduced from: 4.13 (glutelin) to 2.57 (globulin) and 1.56, 1.50 for albumin and prolamin respectively. Water holding capacity (g/g) reduced from 2.76 (glutelin) to 1.35 (prolamin) followed by 0.42 (globulin) and 0.08 (albumin). ![]() Albumin had a higher solubility (ranging from 80 to 100%) over a wide pH range when compared with the other fractions. The albumin and globulin fractions had higher intrinsic fluorescence intensity (FI) values than the glutelin. Prolamin had polypeptide sizes 20, 40 and 100 kDa. 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. Globulin was the most abundant fraction, consisting of 91% protein, followed by glutelin, albumin and prolamin in decreasing order. Sesame seed protein fractions were prepared according to their solubility: water-soluble (albumin), salt-soluble (globulin), alkaline-soluble (glutelin) and ethanol-soluble (prolamin). This work evaluated the functional properties of sesame protein fractions in order to determine their potential in food applications. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |