Sesame bran as an unexploited by-product: Effect of enzyme and ultrasound-assisted extraction on the recovery of protein and antioxidant compounds

Food Chemistry

Volumn 283, Issue , 2019, Pages 637-645

  Görgüç, Ahmet ^a   Bircan, Cavit ^a   Yılmaz, Fatih Mehmet ^a  

^a ADNAN MENDERES UNIVERSITY   (Turkey)

Author keywords

Enzymatic extraction; Food by product; Phenolic compound; Protein extraction; Sesame bran; Ultrasound

Indexed keywords

ALKALINITY; ANTIOXIDANTS; ENZYMES; PHENOLS; RECOVERY; ULTRASONICS;

ENZYMATIC EXTRACTION; FOOD BY-PRODUCTS; PHENOLIC COMPOUNDS; PROTEIN EXTRACTION; SESAME BRAN;

EXTRACTION;

BETA GLUCAN HYDROLASE; PHENOL DERIVATIVE; PLANT PROTEIN; SUBTILISIN; UNCLASSIFIED DRUG; VISCOZYME L; ANTIOXIDANT; PLANT EXTRACT;

ABTS RADICAL SCAVENGING ASSAY; ANTIOXIDANT ASSAY; ARTICLE; BRAN; CONCENTRATION (PARAMETER); CONTROLLED STUDY; DPPH RADICAL SCAVENGING ASSAY; ENZYME ASSISTED EXTRACTION; ENZYME SUBSTRATE COMPLEX; EXTRACTION TEMPERATURE; EXTRACTION TIME; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROCESS OPTIMIZATION; PROTEIN ANALYSIS; PROTEIN CONTENT; PROTEIN SUBUNIT; RESPONSE SURFACE METHOD; SCANNING ELECTRON MICROSCOPY; SESAME; ULTRASOUND ASSISTED EXTRACTION; CHEMISTRY; ISOLATION AND PURIFICATION; METABOLISM; SESAMUM; TEMPERATURE; ULTRASOUND;

ANTIOXIDANTS; ELECTROPHORESIS, POLYACRYLAMIDE GEL; HYDROGEN-ION CONCENTRATION; MICROSCOPY, ELECTRON, SCANNING; PHENOLS; PLANT EXTRACTS; PLANT PROTEINS; SESAMUM; SONICATION; SUBTILISINS; TEMPERATURE;

EID: 85060536311     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2019.01.077     Document Type: Article

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