Functional properties of sesame (Sesamum indicum Linn) seed protein fractions
Atinuke O. Idowu, Adeola M. Alashi, Ifeanyi D. Nwachukwu, Tayo N. Fagbemi, Rotimi E. Aluko
Idowu et al. Food Production, Processing and Nutrition (2021) 3:4
This work evaluated the functional properties of sesame protein fractions in order to determine their potential in food
applications. Sesame seed protein fractions were prepared according to their solubility: water-soluble (albumin), saltsoluble (globulin), alkaline-soluble (glutelin) and ethanol-soluble (prolamin). Globulin was the most abundant fraction,
consisting of 91% protein, followed by glutelin, albumin and prolamin in decreasing order. Non-reducing sodium
dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) showed polypeptides of sizes ≥20 kDa for albumin
while glutelin and globulin had similar polypeptide sizes at 19, 85 and 100 kDa. Prolamin had polypeptide sizes 20, 40
and 100 kDa. The albumin and globulin fractions had higher intrinsic fluorescence intensity (FI) values than the glutelin.
Albumin had a higher solubility (ranging from 80 to 100%) over a wide pH range when compared with the other
fractions. Water holding capacity (g/g) reduced from 2.76 (glutelin) to 1.35 (prolamin) followed by 0.42 (globulin) and
0.08 (albumin). Oil holding capacity (g/g) reduced from: 4.13 (glutelin) to 2.57 (globulin) and 1.56, 1.50 for albumin and
prolamin respectively. Gelling ability was stronger for prolamin and glutelin than albumin and globulin, while higher
emulsion (p < 0.05) quality was obtained for prolamin and albumin than for glutelin and globulin.
Sesame seed, Protein fractions, Functional properties, Foaming capacity, SDS-PAGE