Sesame protein isolate: Fractionation, secondary structure and functional properties

Food Research International

Volumn 46, Issue 1, 2012, Pages 360-369

  Achouri, Allaoua ^a   Nail, Vincent ^a   Boye, Joyce Irene ^a  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

FTIR; Functional properties; Secondary structure; Sesame proteins extraction; Soy proteins

Indexed keywords

AMMONIUM SULFATE; FAT BINDING; FOAMING PROPERTIES; FTIR; FTIR ANALYSIS; FUNCTIONAL PROPERTIES; NACL CONCENTRATION; PRINCIPAL COMPONENTS; PROTEIN CONFORMATION; PROTEIN EXTRACT; PROTEIN EXTRACTION; PROTEIN ISOLATES; PROTEIN SOLUBILITY; SECONDARY STRUCTURES; SODIUM DODECYL SULFATE-POLYACRYLAMIDE GEL ELECTROPHORESIS; SOY PROTEIN; SOY PROTEIN ISOLATES; STRAND STRUCTURE; WATER EXTRACTS; WATER HOLDING;

ELECTROPHORESIS; EMULSIFICATION; SODIUM; SODIUM CHLORIDE; SODIUM SULFATE; SOLVENT EXTRACTION; STRUCTURAL PROPERTIES;

PROTEINS;

GLYCINE MAX; SESAMUM INDICUM;

EID: 84856568077     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.01.001     Document Type: Article

References (67)

1. AACC American Assn. of Cereal Chemistry Method 44-15A. Approved Methods of the American Association of Cereal Chemistry 1983, AACC, St. Paul, Minn. 8th ed.
2. AACC American Assn. of Cereal Chemistry Method 88-04. Approved Methods of the American Association of Cereal Chemistry 1983, AACC, St. Paul, Minn. 8th ed.
3. AACC American Assn. of Cereal Chemistry Method 30-25. Approved Methods of the American Association of Cereal Chemistry 2003, AACC, St. Paul, Minn. 8th ed.
4. AACC American Assn. of Cereal Chemistry Method 08-03. Approved Methods of the American Association of Cereal Chemistry 2003, AACC, St. Paul, Minn. 8th ed.
5. Achouri A., Boye J.I., Yaylayan V.A., Yeboah F.K. Functional properties of glycated soy 11S glycinin. Journal of Food Science 2005, 70:C269-C274.
6. AOAC Association of Official Analytical Chemists Method 992.15. Official methods of analysis of Assn. of Official Analytical Chemists 1995, AOAC, Washington, DC.
7. Betschart A.A. Nitrogen solubility of alfalfa protein concentrate as influenced by various factors. Journal of Food Science 1974, 39:1110-1115.
8. Beyer K., Bardina L., Grishina G., Sampson H.A. Identification of sesame seed allergens by 2-dimensional proteomics and Edman sequencing: Seed storage proteins as common food allergens. The Journal of Allergy and Clinical Immunology 2002, 110:154-159.
9. Beyer K., Grishina G., Bardina L., Sampson H.A. Identification of 2 new sesame seed allergens: Ses i 6 and Ses i 7. The Journal of Allergy and Clinical Immunology 2007, 119:1554-1556.
10. Boye J.I., Ismail A.A., Alli I. Effects of physicochemical factors on the secondary structure of β-lactoglobulin. The Journal of Dairy Research 1996, 63:97-109.
11. Boye J.I., Ma C.Y., Harwalker V.R. Thermal denaturation and coagulation of protein. Food Proteins and Their Applications 1997, 25-56. Marcel Dekker, New York. S. Damodaran, A. Paraf (Eds.).
12. Bradford M.M. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Analytical Biochemistry 1976, 72:248-254.
13. Byler D.M., Susi H. Examination of the secondary structure of proteins by deconvolved FTIR spectra. Biopolymers 1986, 25:469-487.
14. Chen J.C.F., Lin R.H., Huang H.C., Tzen J.T.C. Cloning, expression and isoform classification of a minor oleosin in sesame oil bodies. Journal of Biochemistry 1997, 122:819-824.
15. Chen E.C.F., Tai S.S.K., Peng C.C., Tzen J.T.C. Identification of three novel unique proteins in seed oil bodies of sesame. Plant & Cell Physiology 1998, 39:935-941.
16. Choi S.M., Ma C.-Y. Conformational study of globulin from common buckwheat (Fagopyrum esculentum Moench) by Fourier transform infrared spectroscopy and differential scanning calorimetry. Journal of Agricultural and Food Chemistry 2005, 53:8046-8053.
17. Clark A.H., Saunderson D.H.P., Suggett A. Infrared and laser Raman spectroscopic studies of thermally induced globular protein gels. International Journal of Peptide and Protein Research 1981, 17:353-364.
18. Damodaran S., Kinsella J.E. Effects of ions on protein conformation and functionality. ACS Symposium Series 1982, 206:327-357. American Chemical Society, Washington, DC. J.P. Cherry (Ed.).
19. EL-Adawy T.A. Effect of sesame seed proteins supplementation on the nutritional, physical, chemical and sensory properties of wheat flour bread. Plant Foods for Human Nutrition 1995, 48:311-326.
20. England S., Seifter S. Methods in enzymology. Precipitation technologies 1990, 182:285-306. Academic Press.
21. FAOSTAT FAO Statistical database (accesses: November 2008). http://www.fao.org.
22. Frandsen G.I., Mundy J., Tzen J.T.C. Oil bodies and their associated proteins, oleosin and caleosin. Physiologia Plantarum 2001, 112:301-307.
23. Gatehouse J.A., Croy R.R.D., Morton H., Tyler M., Boulter D. Characterisation and subunit structures of the vicilin storage proteins of pea (Pisum sativum L.). European Journal of Biochemistry 1981, 118:627-633.
24. Hirata F., Fujita K., Ishikura Y., Hosoda K., Ishikawa T., Nakamura H. Hypocholesterolemic effect of sesame lignan in humans. Atherosclerosis 1996, 122:135-136.
25. Inyang U.E., Iduh A.O. Influence of pH and salt concentration on protein solubility, emulsifying and foaming properties of sesame protein concentrate. Journal of the American Oil Chemists' Society 1996, 73:1663-1667.
26. Jackson M., Mantsch H.H. The use and misuse of FTIR spectroscopy in the determination of protein structure. Critical Review in Biochemistry and Molecular Biology 1995, 30:95-120.
27. Jung R., Nam Y.W., Saalbach I., Muntz K., Nielsen N.C. Role of the sulfhydryl redox state and disulfide bonds in processing and assembly of 11S seed globulins. The Plant Cell 1997, 9:2037-2050.
28. Kauppinen J.K., Moffatt D.J., Mantsch H.H., Cameron D.G. Fourier transforms in the computation of self-deconvoluted and first-order derivative spectra of overlapped band contours. Analytical Chemistry 1981, 53:1454-1457.
29. Kavanagh G.M., Clark A.H., Ross-Murphy S.B. Heat-induced gelation of globular proteins: Part 3. Molecular studies on low pH β-lactoglobulin gels. International Journal of Biological Macromolecules 2000, 28:41-50.
30. Kelly S.M., Price N.C. The application of circular dichroism to studies of protein folding and unfolding. Biochimica et Biophysica Acta 1997, 1338:161-185.
31. Khalid E.K., Babiker E.E., El-Tinay A.H. Solubility and functional properties of sesame seed proteins as influenced by pH and/or salt concentration. Food Chemistry 2003, 82:361-366.
32. Kinsella J.E. Functional properties of soy proteins. Journal of the American Oil Chemists' Society 1979, 56:244-258.
33. L'Hocine L., Boye J.I., Arcand Y. Composition and functional properties of soy protein isolates prepared using alternative defatting and extraction procedures. Journal of Food Science 2006, 71:C137-C145.
34. L'Hocine L., Boye J.I., Jouve S. Ionic strength and pH-induced changes in the immunoreactivity of purified soybean glycinin and its relation to protein molecular structure. Journal of Agriculture and Food Chemistry 2007, 55:5819-5826.
35. Laemmli U.K. Cleavage of structural proteins during assembly of the head bacteriophage T4. Nature 1970, 227:680-685.
36. Lakshmi T.S., Nandi P.K. Aggregation dissociation and denaturation of Sesamum indicum L. α-globulin in cetyltrimethyl ammonium bromide solution. International Journal of Peptide and Protein Research 1977, 10:120-128.
37. Lakshmi T.S., Nandi P.K. Dissociation aggregation of sesame α-globulin in non-ionic detergent solution. International Journal of Peptide and Protein Research 1978, 12:197-203.
38. Lakshmi T.S., Nandi P.K. Studies on the effect of heat on the dissociation, denaturation and aggregation of sesame α-globulin. Journal of Agricultural and Food Chemistry 1979, 27:818-821.
39. Leduc V., Moneret-Vautrin D.A., Tzen J.T.C., Morisset M., Guerin L., Kanny G. Identification of oleosins as major allergens in sesame seed allergic patients. Allergy 2006, 61:349-356.
40. Lin M.J.Y., Humbert E.S. Certain functional properties of sunflower meal products. Journal of Food Science 1974, 39:368-370.
41. Lin L.J., Tzen J.T.C. Two distinct steroleosins are present in seed oil bodies. Plant Physiology and Biochemistry 2004, 42:601-608.
42. Lin C.S., Zayas J.F. Functionality of defatted corn germ proteins in a model system: Fat binding capacity and water retention. Journal of Food Science 1987, 52:1308-1311.
43. Lopez G., Flores I., Galvez A., Quirasco M., Farres A. Development of a liquid supplement using a Sesamum indicum L. protein isolate. Lebensmittel-Wissenschaft und Technologie 2003, 36:67-74.
44. Marcone M.F. Evidence confirming the existence of a 7S globulin-like storage protein in Amaranthus hypochondriacus seed. Food Chemistry 1999, 65:533-542.
45. Nakai S. Structure-function relationship of food proteins with an emphasis on the importance of protein hydrophobicity. Journal of Agricultural and Food Chemistry 1983, 31:676-683.
46. Navuluri L., Parvataneni S., Hassan H., Birmingham N.P., Kelly C., Gangur V. Allergic and anaphylactic response to sesame seeds in mice: Identification of Ses i 3 and basic subunit of 11S globulins as allergens. International Archives of Allergy and Immunology 2006, 140:270-276.
47. Nilo Rivas R., Dench J.E., Caygill J.C. Nitrogen extractability of sesame (Sesamum indicum L.) seed and the preparation of two protein isolates. Journal of the Science of Food and Agriculture 1981, 32:565-571.
48. Orruno E., Morgan M.R.A. Purification and characterization of the 7s globulin storage protein from sesame (Sesamum indicum L.). Food Chemistry 2007, 100:926-934.
49. Pearce K.N., Kinsella J.E. Emulsifying properties of proteins: Evaluation of a turbidimetric technique. Journal of Agricultural and Food Chemistry 1978, 26:716-723.
50. Prakash V. Effect of sodium chloride on the extractability of proteins from sesame seed (Sesamum indicum L.). Journal of Agricultural and Food Chemistry 1986, 34:256-259.
51. Prakash V., Nandi P.K. Dissociation and denaturation behaviour of sesame α-globulin in sodium dodecyl sulphate solution. International Journal of Peptide and Protein Research 1976, 8:385-392.
52. Prakash V., Nandi P.K. Dissociation, aggregation and denaturation of sesame α-globulin in urea and guanidine hydrochloride solutions. International Journal of Peptide and Protein Research 1977, 9:97-106.
53. Prakash V., Nandi P.K. Association-dissociation and denaturation behaviour of an oligomeric seed protein α-globulin of Sesamum indicum L. in acid and alkaline solutions. International Journal of Peptide and Protein Research 1977, 9:319-328.
54. Prakash V., Nandi P.K. Association-dissociation behaviour of sesame α-globulin in electrolyte solutions. The Journal of Biological Chemistry 1977, 252:240-243.
55. Prakash V., Nandi P.K. Isolation and characterization of α-globulin of sesame seed (Sesamum indicum L.). Journal of Agricultural and Food Chemistry 1978, 26:320-323.
56. Rajendran S., Prakash V. Isolation and characterization of β-globulin low molecular weight protein fraction from sesame seed (Sesamum indicum L.). Journal of Agricultural and Food Chemistry 1988, 36:269-275.
57. Scholz G., Manteuffel R., Muntz K., Rudolph A. Low molecular weight polypeptides of vicilin from Vicia faba L. are products of proteolytic breakdown. European Journal of Biochemistry 1983, 132:103-107.
58. Scopes R.K. Protein purification: Principles and practice 1987, 329. Springer-Verlag, New York, U.S.A. 2nd ed.
59. Susi H., Byler D.M. Protein structure by Fourier transform infrared spectroscopy: Second derivative spectra. Biochemical and Biophysical Research Communications 1983, 115:391-397.
60. Tai S.S.K., Chen M.C.M., Peng C.C., Tzen J.T.C. Gene family of oleosin isoforms and their structural stabilization in sesame seed oil bodies. Bioscience, Biotechnology, and Biochemistry 2002, 66:2146-2153.
61. Tai S.S.K., Lee T.T.T., Tsai C.C.Y., Yiu T.J., Tzen J.T.C. Expression pattern and deposition of three storage proteins, 11S globulin, 2S albumin and 7S globulin in maturing sesame seeds. Plant Physiology and Biochemistry 2001, 39:981-992.
62. Tai S.S.K., Wu L.S.H., Chen E.C.F., Tzen J.T.C. Molecular cloning of 11S globulin and 2S albumin, the two major seed storage proteins in sesame. Journal of Agricultural and Food Chemistry 1999, 47:4932-4938.
63. Von-Hippel P.H., Scheich T. The effect of neutral salts on the structure and conformational stability of macromolecules in solution. Structure and stability of biological macromolecule 1969, 417-574. Marcel Dekker, New York. S.N. Timesheff, G.D. Fasman (Eds.).
64. Waniska R.D., Kinsella J.E. Foaming properties of proteins: Evaluation of a column aeration apparatus using ovalbumin. Journal of Food Science 1979, 44:1398-1411.
65. Yang J.T., Wu C.S., Martinez H.M. Calculation of protein conformation from circular dichroism. Methods in Enzymology 1986, 130:208-269.
66. Zaghloul M., Prakash V. Effect of succinylation on the functional and physicochemical properties of α-globulin, the major protein fraction from Sesamum indicum L. Nahrung/Food 2002, 46:364-369.
67. Zirwer D., Gast K., Welfle H., Schlesier B., Schwenke K.D. Secondary structure of globulins from plant seeds: A re-evaluation from circular dichroism measurements. International Journal of Biological Macromolecules 1985, 7:105-108.