Ahmed Samia A, Abdella Mohamed A A, Ibrahim Osama A
Chemistry of Natural and Microbial Products Department, Pharmaceutical and Drug Industries Research Institute, National Research Centre, Giza, Egypt.
Dairy Science Department, Industries and Nutrition Research Institute, National Research Centre, Giza, Egypt.
Microb Cell Fact. 2025 May 27;24(1):123. doi: 10.1186/s12934-025-02748-3.
Agricultural and industrial residues are renewable biomass sources present in large quantities causing pollution. Therefore, transforming these residues to eco-friendly products such as enzymes and bioactive materials reduces their quantity and impact on the environment, in addition to reducing the production costs.
Sesame cake is a by-product of the production of Sesame seed oil and is high in protein. The yield of Sesame cake protein hydrolysis (SH) improved by 4.2-fold through the optimization of conditions using Bacillus thuringiensis strain-MA8 protease via the Box-Behnken design (BBd). The average diameter of the particle size of SH was 677.10 nm. The application of SH (1-3%) in the production of low-fat yogurt (LSH) exhibited a fermentation time similar to that enriched with skim milk powder (LSMP). The total solids and protein levels in LSH-yogurt exceeded those in full fat yogurt (FFY). In addition, the acidity and overall acceptability ratings of LSH-yogurt were similar to FFY throughout the 15-day storage at 5 °C, without displaying any defects. Furthermore, the total essential amino acids (TEAA), total amino acids (TAA), and TEAA/TAA ratio of LSH (2%)-yogurt were approximately similar to FFY. Incorporating SH (2%) improved the chemical score of certain amino acids in LSH-yogurt. The hardness of LSH-yogurt exceeded that of FFY. Additionally, the springiness, gumminess, and cohesiveness of LSH-yogurt were similar to those of LSMP.
Protein hydrolysate from Sesame cake is a new fat substitute for low-fat yogurt production without displaying any defects as well as reducing the risks associated with high-fat consumption and global obesity.
农业和工业残留物是大量存在且造成污染的可再生生物质资源。因此，将这些残留物转化为酶和生物活性材料等环保产品，除了降低生产成本外，还能减少其数量及其对环境的影响。
芝麻饼是芝麻油生产的副产品，蛋白质含量高。通过使用苏云金芽孢杆菌菌株-MA8蛋白酶，经Box-Behnken设计（BBd）优化条件，芝麻饼蛋白水解物（SH）的产量提高了4.2倍。SH的平均粒径为677.10纳米。在低脂酸奶（LSH）生产中应用SH（1%-3%）时，其发酵时间与添加脱脂奶粉的低脂酸奶（LSMP）相似。LSH酸奶中的总固体和蛋白质含量超过全脂酸奶（FFY）。此外，在5℃下储存15天期间，LSH酸奶的酸度和总体可接受性评分与FFY相似，且未出现任何缺陷。此外，LSH（2%）酸奶的总必需氨基酸（TEAA）、总氨基酸（TAA）以及TEAA/TAA比值与FFY大致相似。添加SH（2%）提高了LSH酸奶中某些氨基酸的化学评分。LSH酸奶的硬度超过FFY。此外，LSH酸奶的弹性、黏性和内聚性与LSMP相似。
芝麻饼蛋白水解物是一种用于低脂酸奶生产的新型脂肪替代品，无任何缺陷，同时降低了与高脂肪消费和全球肥胖相关的风险。
