نوع مقاله : مقاله کامل علمی پژوهشی
نویسندگان
1
دانشجوی دکتری، گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی، واحد شهرضا، شهرضا، ایران
2
دانشیار، گروه علوم و صنایع غذایی، پژوهشکده کشاورزی، آب، غذا و فراسودمند، دانشگاه آزاد اسلامی، واحد اصفهان (خوراسگان)، اصفهان، ایران،
3
استادیار، گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی، واحد شهرضا، شهرضا، ایران
4
استاد، گروه علوم و صنایع غذایی، مرکز تحقیقات لیزر و بیوفوتونیک در فناوریهای زیستی، دانشگاه آزاد اسلامی، واحد اصفهان (خوراسگان)، اصفهان، ایران.
چکیده
Abstract
Background and Objective:
With the increasing global population, limited availability of animal protein sources, and growing demand for sustainable protein alternatives, the use of plant-based proteins has gained more importance, particularly in developing countries. Sesame meal is a promising source of plant protein due to its high protein content, balanced amino acid profile, and the presence of essential amino acids such as methionine and tryptophan. In this study, protein was extracted from dehulled sesame meal through ohmic heating, and its functional properties, including foaming capacity and foam stability, was optimized using response surface methodology (RSM).
Materials and Methods:
Sesame meal was ground and passed through a 30-mesh sieve to obtain uniform particles. The samples were defatted using hexane and then dried at ambient temperature. Protein extraction was conducted using an ohmic heating system. The effect of three independent variables—pH (9–11), ammonium sulfate concentration (0.1–0.3% w/v), and voltage (25–35 V)—were investigated under constant frequency (50 Hz) and constant temperature (30 °C). A constant solid to solvent ratio of 1:10 was maintained throughout all experiments. The experimental design followed a Central Composite Design (CCD) under RSM, comprising 32 runs including 6 replicates at the central point. After ohmic treatment, the samples were evaluated to measure the functional properties including foaming capacity and foam stability (after 60 min). For this purpose, 250 mg of protein sample was dissolved in 25 ml of distilled water, adjusted to pH of 7, and mixed for 1 minute using a stirrer. Foam volume was recorded at the formation time and after 60 minutes, and both foaming capacity and foam stability were calculated. Data analysis was performed using Design Expert software and the accuracy of the model was checked with Student’s t-test at a significance level of 0.05.
Results:
Analysis of variance showed that the quadratic model was significant for both responses (p < 0.0001). The variables pH and voltage had a significant effect on foaming capacity, while ammonium sulfate concentration was not significant. However, all interaction effects between the three variables were statistically significant for both responses. Maximum foaming capacity was observed under high alkaline pH, low voltage, and high salt concentration, whereas maximum foam stability occurred under high voltage, high salt concentration, and low pH. The R² value for the foaming capacity model was 0.9440 and for foam stability was 0.9353.
Conclusion:
The statistical model was highly accurate and reliable, and the suggested optimal values were pH of 10, ammonium sulfate concentration of 0.3%, and voltage 25 of V. Comparison of the predicted results with the experimental values showed no significant difference (p > 0.05). As a result, protein extracted from sesame meal by ohmic heating has favorable foaming properties and can be used as a foaming agent in the production of food products such as desserts, plant-based creams, and processed breads. This extraction method is considered an efficient and sustainable method for utilizing agricultural waste in the food industry.
کلیدواژهها
موضوعات
عنوان مقاله [English]
Protein extraction from sesame waste using ohmic technology and optimization of its foaming capacity and stability
نویسندگان [English]
-
Maryam Keshani
1
-
Nafiseh Zamindar
2
-
Leila Lakzadeh
3
-
Mohammad Goli
4
1
Ph.D. Student, Department of Food Science and Technology, Shah.C., Islamic Azad University, Shahreza, Iran
2
Associate Professor, Department of Food Science and Technology, Institute of Agriculture, Water, Food and Nutraceuticals, Isf.C., Islamic Azad University, Isfahan, Iran
3
Assistant Professor, Department of Food Science and Technology, Shah.C., Islamic Azad University, Shahreza, Iran.
4
Professor, Department of Food Science and Technology, Laser and Biophotonics in Biotechnologies Research Center, Isf.C, Islamic Azad University, Isfahan, Iran
چکیده [English]
Abstract
Background and Objective:
With the increasing global population, limited availability of animal protein sources, and growing demand for sustainable protein alternatives, the use of plant-based proteins has gained more importance, particularly in developing countries. Sesame meal is a promising source of plant protein due to its high protein content, balanced amino acid profile, and the presence of essential amino acids such as methionine and tryptophan. In this study, protein was extracted from dehulled sesame meal through ohmic heating, and its functional properties, including foaming capacity and foam stability, was optimized using response surface methodology (RSM).
Materials and Methods:
Sesame meal was ground and passed through a 30-mesh sieve to obtain uniform particles. The samples were defatted using hexane and then dried at ambient temperature. Protein extraction was conducted using an ohmic heating system. The effect of three independent variables—pH (9–11), ammonium sulfate concentration (0.1–0.3% w/v), and voltage (25–35 V)—were investigated under constant frequency (50 Hz) and constant temperature (30 °C). A constant solid to solvent ratio of 1:10 was maintained throughout all experiments. The experimental design followed a Central Composite Design (CCD) under RSM, comprising 32 runs including 6 replicates at the central point. After ohmic treatment, the samples were evaluated to measure the functional properties including foaming capacity and foam stability (after 60 min). For this purpose, 250 mg of protein sample was dissolved in 25 ml of distilled water, adjusted to pH of 7, and mixed for 1 minute using a stirrer. Foam volume was recorded at the formation time and after 60 minutes, and both foaming capacity and foam stability were calculated. Data analysis was performed using Design Expert software and the accuracy of the model was checked with Student’s t-test at a significance level of 0.05.
Results:
Analysis of variance showed that the quadratic model was significant for both responses (p < 0.0001). The variables pH and voltage had a significant effect on foaming capacity, while ammonium sulfate concentration was not significant. However, all interaction effects between the three variables were statistically significant for both responses. Maximum foaming capacity was observed under high alkaline pH, low voltage, and high salt concentration, whereas maximum foam stability occurred under high voltage, high salt concentration, and low pH. The R² value for the foaming capacity model was 0.9440 and for foam stability was 0.9353.
Conclusion:
The statistical model was highly accurate and reliable, and the suggested optimal values were pH of 10, ammonium sulfate concentration of 0.3%, and voltage 25 of V. Comparison of the predicted results with the experimental values showed no significant difference (p > 0.05). As a result, protein extracted from sesame meal by ohmic heating has favorable foaming properties and can be used as a foaming agent in the production of food products such as desserts, plant-based creams, and processed breads. This extraction method is considered an efficient and sustainable method for utilizing agricultural waste in the food industry.
کلیدواژهها [English]
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Keywords: Optimization
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sesame waste protein
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Foam stability
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Foam capacity
)