Impact of germination on structural, functional properties and in vitro protein digestibility of sesame (Sesamum indicum L.) protein
Yan Di, Xiang Li, Xiaowen Chang, Ruijuan Gu, Xiang Duan, Fuguo Liu +2 more
LWT
Abstract
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.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
sesame protein change secondary structure
“the secondary structure of the sesame protein was changed after germination”
sesame protein increase in vitro protein digestibility and solubility
“the in vitro protein digestibility and solubility of sesame protein were also increased after germination”
sesame protein improve foaming and emulsifying properties
“germination led to changes in the foaming and emulsifying properties of sesame protein”