The use of response surface methodology in predicting sesame (Sesamum indicum L.) protein extractability with water and the analysis of the protein extracted for it amino acid profile

Biotechnology

Volumn 6, Issue 4, 2007, Pages 447-455

  Kanu, Philip John ^a,b   Zhou, Hui Ming ^a   Kanu, Jestina Baby ^b   Zhu, Ke Xue ^a   Zhu, Ke Rui ^a   Qian, Haifeng ^a  

^a JIANGNAN UNIVERSITY   (China)

^b UNIVERSITY OF SIERRA LEONE   (Sierra Leone)

Author keywords

Amino acid; Protein extraction; Response surface methodology; Sesame

Indexed keywords

AMINO ACIDS; MATHEMATICAL MODELS; PARAMETER ESTIMATION; PLANTS (BOTANY); SEED; TEMPERATURE MEASUREMENT;

METHIONINE; PROTEIN EXTRACTION; RESPONSE SURFACE METHODOLOGY; SESAME;

PROTEINS;

SESAMUM INDICUM;

EID: 37249020031     PISSN: 1682296X     EISSN: 16822978     Source Type: Journal    
DOI: 10.3923/biotech.2007.447.455     Document Type: Article

References (31)

1. Akpapunam, M.A. and P. Markakis, 1981. Protein supplementation of cowpeas with sesame and watermelon seeds on the influence of flour meal to solution ratio. J. Food Sci., 46: 960-961.
2. AOAC, 1995. Association of Official Analytical Chemists. Official Methods of Analysis. 16th Edn., Washington, DC.
3. Bas, D. and I.H. Boyac, 2007. Modeling and optimization I: Usability of response surface methodology. J. Food Eng., 78: 836-845.
4. Basha, S.M. and S.K. Pancholy, 1982. Composition and characteristics of basic proteins from peanut (Arachis hypogaea L.). J. Agric. Food Chem., 30: 1176-1179.
5. Benjakul, S. andT. Morrissey, 1997. Protein hydrolysates from pacific whiting solid wastes. J. Agric. Food Chem., 45: 3423-3430.
6. Cheison, S. C., Z. Wang and S. Xu, 2007. Use of response surface methodology to optimize the hydrolysis of whey protein isolate in a tangential flow filter membrane reactor. J. Food Eng., 80: 1134-1145.
7. De-Wit, J.N. and G. Hontelez-Backx, 1988. Effects of various heat treatments on structure and solubility of whey protein. J. Dairy Sci., 67: 2701-2710.
8. FAO/WHO, 1990. Protein quality evaluation. Report of the Joint FAO/WHO Expert Consultation, Food and Agriculture Organization of the United Nations, Rome.
9. Gheyassuddin, S., C.M. Cater and K.F. Mattil, 1970. Effect of several variables on the extractability of sunflower seeds. J. Food Sci., 35: 453-456.
10. Godfrey, S.A.W., B.J. Francis and C.S. Kamara, 1976. The protein evaluation of cowpea (Vigna unguiculata) and benniseed (Sesamum indicum) from Sierra Leone. Trop. Sci., 18: 147-154.
11. Hermansson, A.M., 1972. The effect of temperature on soybean protein isolate. Wissenschart Technol., 5: 24-28.
12. Joseph, A.A., P.K. Tasker, K. Joseph, M.N. Rao, M. Swaminathan, A.N. Sankaran, A. Sreenivasan and V. Subrahmanyan, 1962. The net protein utilization and the protein efficiency ratio of sesame protein supplemented with Lysine to levels present in FAO reference protein pattern and milk. Ann. Biochem. Exp. Med., 22: 133-136.
13. Kahyaoglu, T. and S. Kaya, 2006. Modeling of moisture, color and texture changes in sesame seeds during the conventional roasting. J. Food Eng., 75: 167-177.
14. Khalida, E.K., E.E. Babiker and A.H. EL Tinay, 2003. Solubility and functional properties of sesame seed proteins as influenced by pH and/or salt concentration. Food Chem., 82: 361-366.
15. Krishna-Murti, C.R., 1965. Sesame oil cake meal for the preparation of protein hydrolysate. Biotechnol. Bioeng., 3: 285-293.
16. Krishnamurthy, K., T.N. Ramakrishnan, R. Rajagopalan, M. Swaminathan and V. Subrahmanyan, 1959. The chemical composition and nutritive value of sesame seed (Sesamum indicum L.) and its products. J. Food Sci., 22: 316-320.
17. Lawal, O.S., 2004. Functionality of African locust bean (Parkia biglobssa) protein isolate: Effects of pH, ionic strength and various protein concentrations. Food Chem., 86: 345-355.
18. Lee, W.C., J.Y. Wen, C.H. Shiow and D.D. Pin, 2002. Antioxidant activity of sesame coat. Food Chem., 78: 347-354.
19. Makri, E., E. Papalamprou and G. Doxastakis, 2005. Study of functional properties of seed storage proteins from indigenous European legume crops (Lupin, pea, broad bean) in admixture with polysaccharides. Food Hydrocolloids, 19: 583-594.
20. Matheson, NA., 1974. The determination of tryptophan in purified proteins and in feeding-stuffs. Br. J. Nutr., 8: 393-400.
21. Myers, R.H. and D.C Montgomery, 2002. Response surface methodology: Process and product optimization using designed experiments. 2nd Edn., John Wiley and Sons, Inc. New York, pp: 798-803.
22. Nath, R. and K.V. Giri, 1957. Physicochemical investigations on indigenous seed proteins, Part III. Amino acid composition of sesame seed globulins. J. Sci. Ind. Res., 16C: 228-230.
23. Nilo-Rivas, R., E. Jane, P. Dench and C. Caygill, 1981. Nitrogen extractability of Sesame (Sesame indicum L.) seed and the preparation of two proteins isolate. J. Sci. Food Agric., 32: 565-571.
24. Onweluzo, J.C., Z.A. Obanu and K.C. Onuoha, 1994. Functional properties of some lesser known tropical legumes. J. Food Sci. Technol., 31: 307-310.
25. Prakash, V. and P.K. Nandi, 1978. Isolation and characterization of globulin of sesame seed (Sesamum indicum L.). J. Agric. Food Chem., 26: 320-323.
26. Salunkhe, D.K., J.K. Chavan, R.N. Adsule and S.S. Kadam, 1991. Sesame. In: World Oilseeds: History, Technology and Utilization. VanNostrand Reinhold, New York, pp: 371-402.
27. Sathe, S.K. and D.K. Salunkhe, 1981. Functional properties of great Northern bean (Phaseolus Vulgaris L.) protein: Emulsion, foaming viscosity and gelation properties. J. Food Sci., 46: 71-81.
28. Sefa-Dedeh, S. and D. Stanley, 1979. Cowpea protein 1. Use of response surface methodology in predicting cowpea (Vigna unguiculata) protein extraetability. J. Agric. Food Chem., 27: 1238-1243.
29. Shahidi, F., P.C.M. Liyana and D.S. Wall, 2006. Antioxidant activity of white and black sesame seeds and their hull fractions. Food Chem., 99: 478-483.
30. Suja, K.P., J.T. Abraham, S.N. Thamizh, A. Jayalekshmy and C. Arumughan, 2004. Antioxidant efficacy of sesame cake extract in vegetable oil protection. Food Chem., 84: 393-400.
31. Wilde, P.J. and D.C. Clark, 1996. Foam Formation and Stability. In: Methods in Testing Protein Functionality. Hall, G.M. (Ed.), Blackie Academic and Professional, London, pp: 110-152.