The effect of extraction and isoelectric pH values on functional and thermal properties of tahini meal protein

Document Type : Research Paper

Authors

1 Seed and Plant Improvement Institute, Agriculture Research, Education and Extension Organization (AREEO), Karaj, Iran

2 Former Ph.D student of Department of food science and technology, Neyshabur Branch, Islamic Azad University, Neyshabur, Iran

3 Department of food science and technology, Ferdousi University, Mashhad, Iran

4 Associate professor, Seed and Plant Improvement Institute, Agriculture Research, Education and Extension Organization (AREEO), Karaj, Iran

5 assistant professor, Department of food science and technology, Neyshabur Branch, Islamic Azad University, Neyshabur, Iran

Abstract

Tahini is an important product of peeled sesame. As a byproduct of oil extraction from tahini, tahini meal (TM) is a valuable protein source. However, it is only used to feed livestock. TM can be used as an affordable protein source in human diet. In this research work, the effects of extraction pH (10, 11 and 12) and isoelectric pH (4.5, 5.5 and 6.5) on functional and thermal properties of proteins isolated from TM were studied. Functional properties of extracted proteins including water and oil absorption, foaming capacity and foam stability as well as thermal properties were measured. The results showed that the highest protein extraction efficiency (87%) was obtained in extraction pH at pH≥11 and isoelectric pH 6.5. In addition, the highest levels of water and oil absorption capacity were obtained in proteins precipitated at pH 6.5 (p ≤0.05). The highest level of foaming capacity and stability was observed in proteins extracted at pH11 and precipitated at pH6.5. On the other hand, thermal properties of TM protein including onset denaturation temperature (Tm), denaturation peak temperature (Td) and denaturation enthalpy (ΔHd) were affected by sediment pH and pH 6.5 led to the highest thermal characteristics. Since the optimum characteristics of proteins isolated from TM were obtained at isoelectric pH 6.5 and extraction pH 11, these pH values are recommended for the extraction and precipitation of TM proteins, respectively.  

Keywords

Article Title [Persian]

بررسی تأثیر pH استخراج و ایزوالکتریک بر خصوصیات عملکردی و حرارتی پروتئین کنجاله ارده

Authors [Persian]

  • توحید نجفی میرک 1
  • نفیسه کوشکی 2
  • محمد حسین خداپرست حداد 3
  • فریبا نقی پور 4
  • محسن وظیفه دوست 5
1 موسسه تحقیقات اصلاح و تهیه نهال وبذر، سازمان تحقیقات، آموزش و ترویج کشاورزی، کرج، ایران
2 دانشجوی سابق دکترا، گروه صنایع غذایی دانشگاه آزاد نیشابور
3
4
5
Abstract [Persian]

اچکیده- 
-ارده یکی از محصولات مهم به‏دست آمده از دانه کنجد پوست‏گیری شده می‏باشد. کنجاله ارده بعنوان یک محصول جانبی در استخراج روغن از کنجد تولید می شودو یک منبع پروتئینی ارزشمند می باشد. با وجود این،در حال حاضر فقط به مصرف دام می‏رسد، در حالی که می تواند بعنوان یک منبع پروتئینی با ارزش و قابل دسترس در رژیم غذایی انسان استفاده شود. در پژوهش حاضر، تأثیر pH استخراج (10، 11 و 12) و pH ایزوالکتریک (5/4، 5/5 و 5/6) بر خصوصیات عملکردی و حرارتی ایزوله پروتئینی کنجاله ارده مورد مطالعه قرار گرفت. خصوصیات عملکردی پروتئین استخراج شده نظیر جذب آب و روغن، قدرت تشکیل کف و پایداری آن و ویژگی‏های حرارتی ارزیابی شد.نتایج نشان داد که بیشترین میزان بازده استخراج پروتئین (87 درصد) در pH استخراج 11 و 12 و pH ایزوالکتریک 5/6 بدست آمد. بیشترین میزان جذب آب و روغن از کنجاله ارده در پروتئین ترسیب شده در pH 5/6 گزارش شد (P≤0.05). بالاترین میزان کف و پایداری آن نیز  در pH استخراج 11 و pH ایزوالکتریک 5/6 مشاهده گردید. از سوی دیگر بالاترین میزان خصوصیات حرارتی پروتئین کنجاله ارده نظیر دمای اولیه دناتوراسیون (Tm)، نقطه اوج دمای دناتوراسیون (Td) و آنتالپی دناتوره شدن (ΔHd) در pH ایزوالکتریک 5/6 ملاحظه شد. از آنجایی که بهترین خصوصیات ایزوله پروتئینی کنجاله ارده در pH ایزوالکتریک 5/6 و pH استخراج 11 مشاهده گردید، در نتیجه این شرایط به منظور استخراج و ترسیب پروتئین موجود در کنجاله ارده پیشنهاد می‏گردد.

Keywords [Persian]

  • خصوصیات عملکردی
  • بازده استخراج پروتئین
  • کنجاله ارده
  • ویژگی‏های حرارتی

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Iran Agricultural Research
Volume 39, Issue 2
December 2020
Pages 91-98

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