| The differences in structure and properties of supercritical sesame protein(SPSI), natural sesame protein (NSPA) and high temperature sesame protein(SPHS) were comparatively studied by SDS-PAGE electrophoresis, FTIR and amino acid composition analysis. The results showed that there was no difference in the composition and distribution of subunits of SPSI and NSPA. While the structure of SPHS was different from the above sesame proteins, and the typical subunits of the NSPA were lost because of high temperature, which would affect its properties and application range. The amide III band absorption peaks of SPSI, NSPA and SPHS were at 1 235, 1 237 cm-1 and 1 240 cm-1 respectively. Amino acid compositions of SPSI and NSPA were basically the same, and the amino acid ratio was more in line with the FAO recommended values than SPHS. SPSI had good solubility, water absorption, oil absorption, emulsifying ability, emulsion stability and foam stability. The level of structural damage was low in the protein which was extracted from subcritical sesame meal, and it was more suitable as a food ingredient because of the highly nutritional value and functional property. |
