The Studies On Preparation And Application Of Alcohol Leaching Sesame Protein Concentrate

Sesame is rich in oil and protein. When it is pressed under low temperature,simultaneously light flavor of sesame oil and edible sesame protein can be prepared at thesame time, but low protein content in the cold-pressed sesame oil and high oil remained,limiting its application in the food industry. In the paper, sesame protein concentrate wasextracted from the low temperature pressed sesame cake by ethanol and mixed-solvent(hexane-ethanol-water) respectively. For the preparation of sesame protein concentrate withbetter functionality, the sesame protein concentrate extracted by mixed-solvent was used toheat by microwave and water bath respectively. Last adding different types of sesame proteinto bread, to examine its impact on the quality of bread, and analyze the possibility ofapplications.In the research of mixed-solvent extraction, the results showed optimum conditions that asolvent ratio of3:7(ethanol-water solution: hexane),, an ethanol concentration of60%, anextraction time of80min, an extraction temperature of45℃, extraction times of4and aliquid-to-solid ratio of1:9(w/v). By orthogonal test variance analysis shows that, in times ofextraction of the crude protein content of various factors was significant, other factors was notsignificant. Verified by experiments, sesame protein concentrate was prepared under optimumconditions, the main component that6.82%moisture,5.38%ash,3.12%crude fiber,73.79%crude protein (dry basis),0.51%crude fat,0.63%total sugar, NSI value of3.61%. The maincomponent of sesame molasses extracted by mixed solvents: water26.93%, protein10.28%,fat17.89%, the total sugar32.57%, sesamol2.86mg/100g, sesamin3.91mg/g. The maincomponent of sesame molasses extracted by ethanol solvents: water28.12%, protein11.73%,fat1.66%, the total sugar48.07%, sesamol1.02mg/100g, sesamin1.78mg/g. Sesamemolasses compared with soy molasses and peanut molasses, contain specific active substancesand improve the nutritional value and use value.The solubility of the extracted sesame protein concentrate was enhance by the mixedsolvent alcohol wash method is only3.61%,it is difficult to meet their application in the foodindustry, to this end, sesame protein concentrate was modified by heating under alkalineconditions. Modified optimum conditions: heating temperature of78°C, heating time of31min, pH9.5, solid-liquid ratio of1:12.The NSI value of Sesame protein concentratemodified reached23.89percent, more than six times higher than before the modification.Amino acid composition of modified sesame protein concentrate changes. The total content of amino acid increases6.16%compared to that before modified, and the most significantincrease in methionine, an increase of12.09%after the modification. The modified sesameprotein concentrate improve nutritional value with the amino acid content increased.The waterabsorption, oil absorption, emulsification, emulsion stability, foaming properties of modifiedsesame protein concentrate are modified to improve and enhance in varying degrees.Especially the oil absorption of modified sesame protein concentrate increased by1.83times,the absorbent water emulsification increased by1.13times, emulsion stability increased by1.24times, the improvement of these properties is more conducive for the sesame proteinconcentrate in pastas and meat system applications in the food, and take advantage of value isincrease. The modified sesame protein concentrate was found the protein particles smaller,uniformly dispersed and the structure more loose in the scanning electron microscope. Suchstructure could improve the solubility and various functional properties of protein.Adding sesame protein products to the bread, and examining its impact on the bread ofhematocrit, sensory and texture, the optimum proportion of addition that adding sesameprotein powder6%, alcohol wash sesame protein concentrate4%, the mixed solvent sesameprotein concentrate2%, modified sesame protein concentrate,4%.In the added ratio condition,the nutritional value of bread improve, baking quality and the internal structure had noadverse effects. Adding the same proportion (4%) of soy protein, peanut protein, sesameprotein in the bread, the contrast showed that sesame protein powder and sesame proteinconcentrate in the bulging fat loaf volume than soy protein and peanut protein, but modifiedsesame protein concentrate to improve the loaf volume and hematocrit effect, but also toimprove the sensory quality and internal texture of the bread while bread nutrition. Sesameprotein bread is very feasible, especially modified sesame protein concentrate added effects isrelative to the best.Sesame protein concentrate and modified sesame protein concentrate were added to themeat enema, and the different formulations were corresponding to the different sausage meatcooking yield, texture and sensory evaluation. The better recipe relatively: sesame proteinconcentrate corresponding to formulation4, modified sesame protein concentratecorresponding to tformulaion5. In this recipe, the meat enema cooking rate was higher, andthe hardness, springiness, chewiness and sensory evaluation were improved. Compared withconcentrated soybean protein and modified soy protein concentrate, the amino acidcomposition of sesame protein is complete, especially sulfur amino acids was abnormal rich, and nutritional value of the meat enema was improved. So Sesame protein concentrate andmodified sesame protein concentrate added to the meat enema was feasible instead of soyprotein concentrates and modified soy protein concentrate.