Effects of enzymatic hydrolysis with alcalase on the functional properties of protein hydrolysate from defatted sesame flour.

摘要

Sesame protein hydrolysates were produced from dehulled and defatted sesame flour (DSF). The functional properties of the 3 hydrolysates produced were significantly different (p<0.05) from the native protein of DFS. Colour of defatted sesame protein hydrolysate powder was changed by treatment with AlcalaseReg.. Molecular weights of the 3 hydrolysates were different as the relative proportions of the peaks varied with degree of hydrolysis. Major components in the hydrolysates had a molecular weight of 1502500 Da. Molecular weight of the hydrolysates reduced significantly during hydrolysis. Amino acid composition differed significantly between the native DSF protein and the resulting hydrolysate. Results showed that the amino acid profile of the DSF hydrolysates was generally better in essential amino acids compared to FAO/WHO profile for infants and adults. The improved functional properties and high essential amino acid content of the protein hydrolysates would make defatted sesame protein hydrolysates more useful in food, pharmaceutical and related products.