Unlocking sesame protein potential: Production and functional characteristics of sesame protein via cold plasma-assisted extraction

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-04-05 DOI:10.1016/j.foodhyd.2025.111419

Ying Hou , Xuan Wang , Xuechao Zheng , Jianxiong Hao , Yu Peng , Dandan Zhao

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Abstract

Sesame seeds are among the oldest oilseed crops in the food industry; however, the by-product of sesame oil production, known as sesame cake, has limited applications. Enhancing protein extraction from sesame cake is crucial for fully exploiting the potential of sesame proteins. This research studied the effects of dielectric barrier discharge atmospheric cold plasma (DBD-ACP) treatment at different voltages on the extraction efficacy, structural characteristics, and functional properties of sesame protein fractions (SPFs). Notably, treatment at DBD-ACP 45 V resulted in a maximum extraction rate of approximately 16.92 %, whereas the highest protein content, approximately 85.40 %, was attained at 35 V. At this voltage, structural analysis revealed increased porosity and significant structural refolding of SPFs, accompanied by reduced surface hydrophobicity and sulfhydryl contents. Additionally, treatment at 35 V led to a decrease in average particle size and an increase in intermolecular electrostatic repulsion among SPFs. While solubility improved under these conditions, there were concomitant reductions in oil-holding capacity, emulsifying properties, and foaming ability. These findings indicated that moderate DBD-ACP treatment enhanced the interaction between protein particles and water molecules by promoting structural refolding that buries hydrophobic groups within the core of the protein structure. In conclusion, this study provided novel insights into how varying intensities of DBD-ACP treatment influence SPF extraction efficiency, structure, and functional properties.

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解锁芝麻蛋白的潜力：通过冷等离子辅助提取芝麻蛋白的生产和功能特性

芝麻是食品工业中历史最悠久的油籽作物之一；然而，芝麻油生产过程中产生的副产品芝麻饼却应用有限。提高芝麻饼中蛋白质的提取率对于充分挖掘芝麻蛋白质的潜力至关重要。本研究探讨了不同电压的介质阻挡放电大气冷等离子体（DBD-ACP）处理对芝麻蛋白馏分（SPFs）的提取效率、结构特征和功能特性的影响。值得注意的是，在 45 V 的 DBD-ACP 电压下处理，最大提取率约为 16.92%，而在 35 V 电压下处理，蛋白质含量最高，约为 85.40%。在此电压下，结构分析表明，SPF 的孔隙率增加，结构明显重新折叠，同时表面疏水性和巯基含量降低。此外，在 35 V 电压下处理会导致平均粒径减小，SPF 分子间的静电排斥力增加。虽然在这些条件下溶解性有所改善，但持油能力、乳化特性和发泡能力也随之降低。这些发现表明，适度的 DBD-ACP 处理可促进结构重折叠，将疏水基团埋藏在蛋白质结构的核心中，从而增强蛋白质颗粒与水分子之间的相互作用。总之，这项研究提供了关于不同强度的 DBD-ACP 处理如何影响 SPF 提取效率、结构和功能特性的新见解。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.