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

  • سال انتشار: 1400
  • محل انتشار: دوفصلنامه تحقیقات کشاورزی ایران، دوره: 39، شماره: 2
  • کد COI اختصاصی: JR_IAR-39-2_010
  • زبان مقاله: انگلیسی
  • تعداد مشاهده: 321
دانلود فایل این مقاله

نویسندگان

Tohid Najafi Mirak

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

Nafiseh Koushki

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

Mohammad Hosein Haddad Khodaparast

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

Fariba Naghipour

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

Mohsen Vazifedoost Vazifedoost

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

چکیده

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 (۱۰, ۱۱ and ۱۲) and isoelectric pH (۴.۵, ۵.۵ and ۶.۵) 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 (۸۷%) was obtained in extraction pH at pH≥۱۱ and isoelectric pH ۶.۵. In addition, the highest levels of water and oil absorption capacity were obtained in proteins precipitated at pH ۶.۵ (p ≤۰.۰۵). The highest level of foaming capacity and stability was observed in proteins extracted at pH۱۱ and precipitated at pH۶.۵. 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 ۶.۵ led to the highest thermal characteristics. Since the optimum characteristics of proteins isolated from TM were obtained at isoelectric pH ۶.۵ and extraction pH ۱۱, these pH values are recommended for the extraction and precipitation of TM proteins, respectively.  

کلیدواژه ها

Functional properties, Protein extraction yield, Tahini meal, Thermal properties

اطلاعات بیشتر در مورد COI

COI مخفف عبارت CIVILICA Object Identifier به معنی شناسه سیویلیکا برای اسناد است. COI کدی است که مطابق محل انتشار، به مقالات کنفرانسها و ژورنالهای داخل کشور به هنگام نمایه سازی بر روی پایگاه استنادی سیویلیکا اختصاص می یابد.

کد COI به مفهوم کد ملی اسناد نمایه شده در سیویلیکا است و کدی یکتا و ثابت است و به همین دلیل همواره قابلیت استناد و پیگیری دارد.