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| Optimisation of the enzymatic preparation of sesame protein |
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| DOI： |
| KeyWord:sesame sesame protein alkaline extraction enzymatic method alkaline cellulase alkaline pectinase |
| FundProject:国家市场监管重点实验室（食用油质量与安全）开放研究基金（SYYKF202306）；中国科协青年人才托举工程项目（YESS20200380） |
| Author Name | Affiliation | | ZHAO Siya1, ZHANG Tianyu1, WANG Shu2, LEI Fenfen1,2,3,
HE Dongping1,2,3, ZHOU Li1,2,3 | 1.College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
2. Key Laboratory for State Market Regulation (Edible Oil Quality and Safety)，Wuhan 430023,
China
3.Grain and Oil Resources Comprehensive Exploitation and Engineering Technology
Research Center of State Administration of Grain, Wuhan 430023, China |
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| Abstract: |
| To increase the purity of sesame protein, the extraction process of sesame protein from defatted sesame meal using ultrasound-assisted alkaline extraction coupled with enzyme hydrolysis with alkaline cellulase and alkaline pectinase was investigated. The purity of sesame protein was used as an index, and the extraction process conditions of sesame protein were optimized by single factor experiment. The results showed that the optimal process conditions for the sesame protein extraction were as follows: homogenization time 15 min, alkaline extraction time 1.0 h, enzyme dosage 0.1%, ultrasonic power density 0.5 W/cm2 for enzyme treatment, enzyme hydrolysis time 2.0 h. Under the optimal conditions, the extraction rate of sesame protein reached 74.8%, and the purity was 89.8%, which increased by 14.2 percentage points than the purity of sesame protein (75.6%) extracted by ultrasound-assisted alkaline extraction. In conclusion, high purity sesame protein can be obtained by the method of ultrasound-assisted alkaline extraction coupled with enzymatic method. |
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