Bioprocessing and Biodetection Lab (BBL), Department of Food Science and Technology, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran.
Bioprocessing and Biodetection Lab (BBL), Department of Food Science and Technology, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran.
Int J Biol Macromol. 2019 Feb 1;122:659-666. doi: 10.1016/j.ijbiomac.2018.10.122. Epub 2018 Oct 17.
Ardeh or Tahin residue, a by-product from oil extraction and processing of dehulled, roasted and milled sesame, contains a high amount of proteins. In this research, the protein was extracted as sesame protein concentrate (SPC) and its physicochemical and functional properties were investigated. In order to improve the functional properties of sesame protein concentrate, SPC-maltodextrin conjugates (SMC) were prepared. The conjugated substance was analyzed by means of different instrumental techniques. The covalent attachment of maltodextrin to SPC was confirmed by Fourier transform-infrared analysis and SDS gel electrophoresis. The protein exhibited a poor solubility that was affected by pH, while conjugation significantly enhanced the solubility providing a soluble substance in a wide range of pH. The emulsifying capability of SMC was higher than that of SPC and emulsions with smaller droplet sizes were obtained. Circular dichroism spectroscopy showed that the secondary structures were changed significantly by conjugation. Structural flexibility of the molecules was increased, improving the functional characteristics of the protein. The results showed that Ardeh residue could be a potential alternative renewable plant protein source to be used as a food ingredient for the enhancement of food nutritional value and quality especially after conjugation with maltodextrin.
Ardeh 或 Tahin 残渣是一种从去壳、烘烤和研磨芝麻中提取和加工油的副产品，含有大量蛋白质。在这项研究中，提取了蛋白质作为芝麻蛋白浓缩物（SPC），并研究了其物理化学和功能特性。为了改善芝麻蛋白浓缩物的功能特性，制备了 SPC-麦芽糊精缀合物（SMC）。通过不同的仪器技术分析缀合物。傅里叶变换红外分析和 SDS 凝胶电泳证实了麦芽糊精与 SPC 的共价结合。蛋白质的溶解度较差，受 pH 值影响，而共轭作用显著提高了溶解度，在较宽的 pH 值范围内提供了可溶性物质。SMC 的乳化能力高于 SPC，并且获得了更小的液滴尺寸的乳液。圆二色性光谱表明，共轭作用使二级结构发生了显著变化。分子的结构灵活性增加，改善了蛋白质的功能特性。结果表明，Ardeh 残渣可以作为一种潜在的可再生植物蛋白替代物，作为食品成分用于提高食品营养价值和质量，特别是在与麦芽糊精共轭后。
