Optimized Extraction and Characterization of Sesame Seed Press Cake Protein and its Application in the Formulation of Meatball Analog

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Biophysics Pub Date : 2025-03-22 DOI:10.1007/s11483-025-09951-0

Muhammad Farhan, Syed Farhat Ali, Muhammad Bilal Sadiq

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Abstract

In this study, extraction of protein from sesame seed press cake (SSPC) was optimized. SSPC protein isolate was subjected to enzymatic hydrolysis and both SSPC protein isolate and hydrolysates were characterized by SDS-PAGE, gel filtration chromatography, Fourier transformed infrared spectroscopy (FTIR) and circular dichroism (CD) spectroscopy. Meatball analogs containing SSPC protein isolate (15 and 20%) were prepared and evaluated for sensory attributes. The extraction at optimized conditions resulted in protein yield of 20.87 ± 0.57% with protein content of 92.1 ± 1.82%. Water holding capacity (WHC) and oil holding capacity (OHC) of SSPC protein isolate were 1.47 ± 0.04 g/g and 5.86 ± 0.10 g/g, respectively. Densitometric analysis showed that 7S globulins (55–60 kDa) were the major protein bands in SSPC protein isolate and this finding was further supported by gel filtration chromatography. CD spectroscopy revealed that SSPC protein isolate contained 23.4% α-helical structure which after hydrolysis was reduced to 12.6%. FTIR analysis revealed the presence of Amide, I, II and III in protein isolate and hydrolysates. The incorporation of SSPC protein isolate resulted in a decrease in fat content whereas, the protein content of meatball analog was increased up to 42.43% in comparison to control formulation (22.68%). The meatball analogs received acceptable sensory scores and the addition of SSPC protein had no overall negative impact on the sensory scores. SSPC protein due to its low cost and functional attributes can be used in the formulation of meatball analogs.

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芝麻压榨饼蛋白的优化提取、表征及其在肉丸类似物配方中的应用

本研究对芝麻压榨饼中蛋白质的提取工艺进行了优化。对SSPC分离蛋白进行酶解，并利用SDS-PAGE、凝胶过滤层析、傅里叶变换红外光谱（FTIR）和圆二色光谱（CD）对SSPC分离蛋白和水解产物进行了表征。制备了含SSPC分离蛋白（15%和20%）的肉丸类似物，并对其感官特性进行了评价。在最佳条件下提取，蛋白质得率为20.87±0.57%，蛋白质含量为92.1±1.82%。SSPC分离蛋白的持水能力（WHC）和持油能力（OHC）分别为1.47±0.04 g/g和5.86±0.10 g/g。密度分析表明，SSPC蛋白分离物的主要蛋白带为7S球蛋白（55-60 kDa），凝胶过滤层析进一步证实了这一发现。CD谱分析表明，SSPC分离蛋白含有23.4%的α-螺旋结构，水解后α-螺旋结构降至12.6%。FTIR分析显示，分离蛋白和水解产物中存在酰胺、I、II和III。SSPC分离蛋白的掺入降低了肉丸类似物的脂肪含量，而蛋白质含量比对照配方（22.68%）提高了42.43%。肉丸类似物获得了可接受的感官评分，SSPC蛋白的添加对感官评分没有总体负面影响。SSPC蛋白由于其低成本和功能特性，可用于肉丸类似物的配方。

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.