Vol. 11, Special Issue 8 (2022)

Author(s):
Abin Mathews, AD Srikanth Tangirala, Nirmal Thirunavookarasu, Sumit Kumar and Ashish Rawson

Abstract:
Sesame is an important source of plant protein and edible vegetable oil. Due to the quantity and quality of its protein (about 35-50%), sesame oilseed cakes (press cakes), a leftover from the oil industries, are considered a potential protein source. This work evaluated simultaneous protein extraction and modification from sesame oilseed cake. The extraction yield of sesame protein isolate (SPI) was found to be 26.04%. The isoelectric pH of the SPI was observed to be 4.5. The highest solubility and disposability results were at pH 11, while pH 3 had the lowest. The present study discovered that the more solubility, the more dispensability, which are the essential requirements for other functional attributes. The protein content of SPI was found to be 88.05%. Protein dispersions made at pH 4.5 showed the highest levels of turbidity. In summary, this research offers a way to the extraction of SPI and its potential use in the future.