Sesame oil production in China typically involves roasting sesame seeds before aqueous extraction,yet little research has explored how protein changes during roasting affect oil yield.This study examines modifications...Sesame oil production in China typically involves roasting sesame seeds before aqueous extraction,yet little research has explored how protein changes during roasting affect oil yield.This study examines modifications in sesame proteins,focusing on secondary structure,amino acid composition,and functional properties of isolated proteins(SPI and R-SPI)from sesame flour before and after roasting at 200℃ for 20 min.Results show roasting increases SPI particle size,alters its secondary structure(the random coil content of SPI from 22.88%to 27.61%,p<0.0001),and reduces solubility,emulsification,water-holding,and oil absorption capacities.It also raises free amino acid levels while lowering total hydrolyzed and hydrophobic amino acids.This investigation elucidates mechanisms such as denaturation and reduced emulsification through which roasting enhances sesame oil yield.The study highlights temperature and duration as critical factors,offering a protein-focused approach to optimize roasting for better sesame oil extraction efficiency.展开更多
基金supported by Central Government-led Local Science and Technology Development Funds in Henan Province(Z20221343042)Autonomous innovation project of Henan Academy of Agricultural Sciences(2024ZC083)National Technology System for Special Oilseed Industry(Grant No.CARS-14).
文摘Sesame oil production in China typically involves roasting sesame seeds before aqueous extraction,yet little research has explored how protein changes during roasting affect oil yield.This study examines modifications in sesame proteins,focusing on secondary structure,amino acid composition,and functional properties of isolated proteins(SPI and R-SPI)from sesame flour before and after roasting at 200℃ for 20 min.Results show roasting increases SPI particle size,alters its secondary structure(the random coil content of SPI from 22.88%to 27.61%,p<0.0001),and reduces solubility,emulsification,water-holding,and oil absorption capacities.It also raises free amino acid levels while lowering total hydrolyzed and hydrophobic amino acids.This investigation elucidates mechanisms such as denaturation and reduced emulsification through which roasting enhances sesame oil yield.The study highlights temperature and duration as critical factors,offering a protein-focused approach to optimize roasting for better sesame oil extraction efficiency.
