ANALYSIS OF SESAME PROTEINS ISOLATE (SESAMUM INDICUM L) WITH WATER AND SALT TREATMENT

Authors

  • POVEDA T Universidad Técnica de Ambato
  • VILCACUNDO R Universidad Técnica de Ambato
  • CARPIO C Universidad Técnica de Ambato
  • CARRILLO W Universidad Técnica de Ambato http://orcid.org/0000-0002-7609-2939

Abstract

Objective: The aim of this study was to obtain protein isolate from sesame using alkaline pH at different pHs of precipitation with water and salt and
to analyze protein isolate with sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE).
Methods: Sesame protein isolates were obtained using isoelectric precipitation method at different pHs using water and salt as solvents. Proteins
were analyzed using native-PAGE and SDS-PAGE.
Results: A yield of 14,727% ± 0.3 of protein isolate of defatted sesame flour at pH 7.0 with a 47.4% ± 0.6 of protein was obtained. The yield of protein
isolate using water and salt was similar. Polypeptides profile is between 6.5 and 50 kDa.
Conclusions: Sesame seed is a good source of proteins. Globulins and albumins were identified in the sesame protein isolate in the presence of water
and salt.
Keywords: Sesame, Protein isolate, Proteins, Globulins and albumins.

Downloads

Download data is not yet available.

Author Biographies

POVEDA T, Universidad Técnica de Ambato

Facultad de Ciencia e Ingeniería en Alimentos

VILCACUNDO R, Universidad Técnica de Ambato

Facultad de Ciencia e Ingeniería en Alimentos

CARPIO C, Universidad Técnica de Ambato

Facultad de Cienccia e Ingeniería en Alimentos

CARRILLO W, Universidad Técnica de Ambato

Facultad de Ciencia e Ingeería en Aliementos

References

Sathe SK, Hamaker BR, Sze-Tao KW, Venkatachalam M. Isolation,

purification, and biochemical characterization of a novel water soluble

protein from Inca peanut (Plukenetia volubilis L.). J Agric Food Chem

;50(17):4906-8.

FAOSTAT. FAO Statistical Database, 2005. Available from: http://

www.fao.org.

Achouri A, Nail V, Boye JI. Sesame protein isolate: Fraction,

secondary structure and functional properties. Food Res Int

;46:360-9.

Achouri A, Boye JI. Thermal processing, salt and high pressure

treatment effects on molecular structure and antigenicity of sesame

protein isolate. Food Res Int 2013;53:240-51.

Czubinski J, Dwiecki K, Siger A, Lampart-Szczapa E,

Nogala-Kalucka M. Interactions between Lupinus angustifolius seeds

lipoxygenase and native phenolic compounds in the model system. Eur

Food Res Technol 2012;235:67-73.

Fanali C, Dugo L, Cacciola F, Beccaria M, Grasso S, Dachà M, et al.

Chemical characterization of sacha inchi (Plukenetia volubilis L.) oil.

J Agric Food Chem 2011;59(24):13043-9.

AOAC. Official Methods of Analysis. Washington, DC, USA:

Association of Official Analytical Chemists; 2012.

Martıínez NE, Añón MC. Composition and structural characterization

of amaranth protein isolates. An electrophoretic and calorimetric study.

J Agric Food Chem 1996;44:2523-30.

Gornall AG, Bardawill CJ, David MM. Determination of

serum proteins by means of the biuret reaction. J Biol Chem

;177:751-66.

Laemmli UK. Cleavage of structural proteins during the assembly of

the head of bacteriophage T4. Nature 1970;227(5259):680-5.

Hamaker BR, Valles C, Gilman R, Hardmeier RM, Clark D, Garcia HH,

et al. Amino acid and fatty acid profiles of the inca peanut (Plukenetia

volubilis). Cereal Chem 1992;69:461-3.

Romero-Zepeda H, Paredes-Lopez O. Isolation and characterization

of amaranthin. The 11S amaranth seed globulin. J Food Chem

;19:329-39.

Wolf WJ. Purification and properties of the proteins. In: Smith AK,

Circle SJ, editors. Soybean: Chemistry and Technology, Proteins.

Vol. 1. New York: Van Nostrand Reinhold AVl.

Brinegar C, Goundan S. Isolation and characterization of chenopod in,

the 11S seed storage protein of quinoa (Chenopodium quinoa). J Agric

Food Chem 1993;41:182-5.

Srivastava R, Roy B. Proteomic analysis of different extracts from

amaranth (Amaranthus tricolor) grains. Asian J Pharm Clin Res

;6:37-9.

Brinegar C, Sine B, Nwokocha L. High-cysteine 2S seed storage

proteins from quinoa (Chenopodium quinoa). J Agric Food Chem

;44:1621-3.

Bandyopadhyay K, Ghosh S. Preparation and characterization of

papain-modified sesame (Sesamum indicum L.) protein isolates. J Agric

Food Chem 2002;50(23):6854-7.

Asian J Pharm Clin Res, Vol 9, Issue 3, 2016, 404-407

Poveda et al.

Tai SS, Wu LS, Chen EC, Tzen JT. Molecular cloning of 11S globulin

and 2S albumin, the two major seed storage proteins in sesame. J Agric

Food Chem 1999;47(12):4932-8.

Brewer D, Franco JM, Garcia-Zapateiro LA. Rheological properties

of oil-in-water emulsions prepared with oil and protein isolates from

sesame (Sesamum indicum). Food Sci Technol 2016;2016:64-69.

Published

01-05-2016

How to Cite

T, P., V. . R, C. . C, and C. . W. “ANALYSIS OF SESAME PROTEINS ISOLATE (SESAMUM INDICUM L) WITH WATER AND SALT TREATMENT”. Asian Journal of Pharmaceutical and Clinical Research, vol. 9, no. 3, May 2016, pp. 404-7, https://journals.innovareacademics.in/index.php/ajpcr/article/view/11689.

Issue

Section

Original Article(s)

Most read articles by the same author(s)

<< < 1 2