The Studies On Properties Of Different Processing Technology Of Sesame Protein

After sesame oil was made of sesame roasted at high temperature，producingsesame cake, which is rich in high-quality vegetable protein, but sesame cake had lowprotein content and the color was deep, and amino acids were seriously damaged. Inaddition, sesame cake contains a number of biologically active substances, such assesamin, sesamolin and sesangolin; which does not have the effective and rational use.Obtained by the different processing sesame meal as a raw material, extracting thesesame protein; study the quality of sesame protein; the structural changes of sesameprotein was observed by electron microscopy, infrared and other, evaluate the featuresof sesame protein taken by the various process technology.The conditions of Subcritical skim producting high quality sesame protein powderwere: solvent extraction for butane, the ratio of solvent was1:2, extraction temperature50°C, extraction5times, each extraction time of30minutes. The basic componentsof the different process resulting sesame meal measured results show that the proteincontent extracting from the wet peeling sesame meal was highest, and a few otherimpurities.The main physical and chemical indicators:57.83%crude protein, crudefat3.85%, NSI12.15%.Functionalities of sesame protein isolate and sesame protein concentrate werecompared both raw materials and samples.The solubility and oil absorption of DPIwas higher than CPI、 HPI and WPI, but its water absorption, foaming andemulsification was weaker than CPI. The solubility, emulsion and foam stability ofWPC was better thanCPC、HPC and DPC，but its water absorption, oil absorption andfoaming was weaker than the CPC.The observation by scanning electron microscope showed that the sizes and shapesof CPI、HPI、DPI and WPI had different molecules forms; CPC、HPC、DPC and WPCobvious aggregation of the protein molecules and molecular particles surface is rough.The sodium dodecyl sulfate polyacrylamide gel electrophoresis pattern showed thatthe molecular size of sesame protein isolate and sesame protein concentrate obtainedfrom different processes did not change significantly, bands of protein samples from top to bottom is34.5KDa and23.3KDa mainly. Further, surface hydrophobicity, thesulfhydryl content and the ion of a disulfide bond of sesame protein isolate andsesame concentrated protein obtained from the different processes were determinated,surface hydrophobicity of sesame protein shows value of the CPI and WPC relative tothe maximum and its value was430.05μg,147.84μg,Content of sesame protein isolatethiol and disulfide shows the HPI content of thiol and disulfide minimum, the valueswere4.98μmol/g,42.66μmol/g;For sesame protein concentrate, HPC content of thethiol and disulfide were the lowest, and its value was7.45μmol/g,65.07μmol/g;andsecondary structure of sesame protein isolate and sesame protein concentrate weredetected by infrared spectroscopy methods.Adding sesame protein isolate and sesame protein concentrate to the bread, andexamining its impact on the bread of hematocrit, sensory and texture,CPI and CPCimprove the loaf volume and hematocrit effect, but also to improve the sensoryquality and internal texture of the bread while bread nutrition. Sesame protein bread isvery feasible.