Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 154, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.lwt.2021.112651
Keywords
Sesame protein; Germination; Functional properties; In vitro protein digestibility
Categories
Funding
- Key Research and Development Pro-gram of Shaanxi Province, China [2021NY-125]
- National Natural Science Foundation of China [31671859]
- Innovative Talent Pro-motion Program-Technology Innovation Team of Shaanxi [2019TD-006]
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Germination treatment can improve the structural and functional properties of sesame protein, affecting the protein molecular structure, foaming and emulsifying properties, as well as in vitro digestibility and solubility.
To enhance the functional properties and utilization of sesame protein, the impact of different germination treatments (0 d, 2 d, and 4 d) on the structural and functional properties of sesame protein was investigated in this study. The results showed that germination significantly increased the content of free sulfhydryl groups and the surface hydrophobicity of sesame protein, indicating that the protein molecular structure was unfolded. The high molecular weight protein bands gradually disappeared, and the secondary structure of the sesame protein was changed after germination. Moreover, germination led to changes in the foaming and emulsifying properties of sesame protein. The in vitro protein digestibility and solubility of sesame protein were also increased after germination. These results suggested that germination treatment can improve the structural and functional properties of sesame protein and can be used as an effective approach to enhance the nutritional properties and processing value of plant seed protein.
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