• Applied Biological Chemistry
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• v.36 no.3
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• pp.172-177
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• 1993

To extract insoluble proteins from sesame meal residue by microorganism, the sesame meal residue was treated with crude enzyme solution of Bacillus sp. CW-1121. The foaming capacity of salt soluble protein was quite lower than that of water soluble protein and the foaming stability of salt soluble protein decreased abruptly in 10 min., while it sustained for 30 min in case of water soluble protein. Emulsion capacities of all the protein fractions showed minimum value near isoelectric point of protein and salt soluble protein had lower emulsion capacities than that of water soluble protein. The emulsion stability of the protein was relatively stable for 30 min at $80^{\circ}C$. Oil and water absorption capacities of salt soluble protein were higher than those of water soluble protein.

• Journal of Applied Biological Chemistry
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• v.63 no.4
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• pp.291-295
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• 2020

In order to increase the utilization of defatted sesame meal (DSM), a by-product of sesame oil production, the conditions of extraction of insoluble proteins from DSM by enzyme treatment were investigated. As a result of comparing the treatment results of proteolytic enzymes Alcalase, Flavorzyme, Neutrase, and Protamex with control, Protamex was effective in increasing the total solid and protein content. At the reaction conditions of Protamex (50 ℃, pH 6.0), the dosage of enzymes was appropriate for 1% of DSM and 3 h of enzyme reaction time. To improve the efficiency of enzymatic treatment, the protein content extracted increased as the heat treatment temperature increased, and slightly increased above 110 ℃. As a result of investigating the effect of the combination treatment of cell lytic enzyme (Tunicase) and protease (Protamex) on protein solubilization, it was most effective to treat the cell lytic enzyme after processing the protease. After heat treatment (110 ℃, 10 min), sequential treatment of Protamex and Tunicase increased the protein content by about 3.5 times (9.85→35.58 mg/mL) of the non-heated control and 2.2 times (15.83→35.58 mg/mL) of the heat treated control.

• Journal of the East Asian Society of Dietary Life
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• v.3 no.2
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• pp.129-137
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• 1993

This study was attempted to determine the effect of reduction of phytate and phenol compound on the functional properties of sesame protein concentrate. The concentrates were prepared by using dist-water, HCI and butanol. The content of phytate and phenol compound in defatted sesame meal were 4.55% and 3.42% respectively. Considerable amount of phytate was reduced by using HCI, and butanol was effective in removing phenol compounds, Higher bulk density and fat absorption were found in sesame protein concentrate prepared by butanol but higher water absorption was found in the concentrate prepared by dist-water. Also, emulsifying and foaming properties were improved by butanol treatment.

• Fisheries and Aquatic Sciences
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• v.23 no.1
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• pp.2.1-2.6
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• 2020

Background: As the cost of fishmeal continues to rise, there will be a need to optimize the diet by minimizing dietary fishmeal inclusion in aquafeed. In this study, a 7-week experiment was conducted to evaluate soybean meal, fermented soybean meal (soytide), and sesame meal as fishmeal replacers in whiteleg shrimp, Litopenaeus vannamei. Methods: A 30%-based fishmeal diet was considered as control (CON), six other diets were prepared by replacing 20% or 40% of fishmeal with soybean meal (SB₂₀ and SB₄₀), fermented soybean meal (ST₂₀ and ST₄₀), or sesame meal (SM₂₀ and SM₄₀) from the CON diet. Twenty shrimp with average initial weight of 0.65 ± 0.05 g (mean ± SD) were randomly distributed into 21 tanks (45 L) and fed four times a day. Water temperature was controlled at 28 ± 1 ℃ and aeration was provided by air stones. Results: Weight gain, specific growth rate, feed efficiency, and protein efficiency ratio of shrimp fed CON showed no significant differences compared to shrimp fed all the other diets. However, growth performance of shrimp fed ST₂₀ diet was significantly higher than those of shrimp fed the SM₂₀ and SM₄₀ diets (P < 0.05). Superoxide dismutase activity (SOD) of shrimp fed CON, ST₂₀, and ST₄₀ diets was significantly higher than those of shrimp fed the SB₄₀ and SM₄₀ diets. But there were no significant differences among shrimp fed CON, SB₂₀, ST₂₀, ST₄₀, and SM₂₀ diets. Also, lysozyme activity of shrimp fed ST₂₀ diet was significantly higher than those of shrimp fed the SB₄₀ and SM₄₀ diets. Although, lysozyme activity of shrimp fed the CON diet was not significantly different compared to shrimp fed all the other experimental diets. Conclusions: Therefore, SB, ST, and SM could replace 40% of fishmeal based on growth performance and lysozyme. According to the SOD activity, SB and SM could replace 20% of fishmeal and ST could replace 40% of fishmeal in juvenile whiteleg shrimp Litopenaeus vannamei.

• Journal of the Korean Society of Food Culture
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• v.22 no.6
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• pp.808-812
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• 2007

Seasoning oils(SO) were manufactured by direct fire method(DFM) and autoclaving method(AM) using sunflower seed meal. The SO manufactured by DFM is stronger than that by AM for Lovibond color and flavor strength. The flavor strength of 2 kinds SOs were lower than sesame oil as a control group. But acid value of SOs were superior than sesame oil, 0.452, 0.463 and 1.987, respectively. The level of Lovibond color for 2 kinds of sample seasoning oil was similar. Composition and contents of total volatile flavor components were determined from their essential oils of sesame oil and 2 kinds sample seasoning oils. As a result, total volatile flavor contents of sesame oil was 1,300.6 ppm, and that of seasoning oil samples were 697.8 ppm, 648.2 ppm, respectively. Major volatile flavor components of seasoning oil were 2-butanone, hexanal, methyl pyrazine etc. In contrast, major volatile flavor component of sesame oil was pyrazines, but that was not a major component of 2 kinds of sample seasoning oils.

• Applied Biological Chemistry
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• v.38 no.3
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• pp.248-253
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• 1995

Optimum conditions for the enzymatic hydrolysis of isolated sesame meal protein were investigated. Optimum conditions by papain were $60^{\circ}C$, pH 6.0, 3% enzyme concentration to substrate and 1.5% substrate concentration, respectively. The optimum operating conditions using pepsin were $55^{\circ}C$, pH 9.0, 3% enzyme concentration to substrate and 1% substrate concentration. The optimum operating conditions using trypsin were $60^{\circ}C$, pH 9.0, 1% enzyme concentration to substrate and 1% substrate concentration.

• Applied Biological Chemistry
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• v.41 no.1
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• pp.13-17
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• 1998

To improve extraction of insoluble proteins and functional properties of abolished proteins by protease. It was found that the optimum pH, optimum temperature, optimum treatment time and optimum unit of enzyme far extraction of protein were pH 9.0, $60^{\circ}C$, 8 hrs, 40 units. The foaming capacity and foaming satbility of sesame meal protein after treatment of enzyme were especially higher than control. The emulsion capacity and emulsion satbility of sesame meal protein were higher than control. Coil absorption as well as water absorption capacities of sesame meal protein were higher than control.

• Korean Journal of Food Science and Technology
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• v.28 no.2
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• pp.246-252
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• 1996

Changes in physicochemical properties of the defatted sesame meals at various roasting temperature and time have been studied. The roasting temperatures were $190^{\circ}C,\;210^{\circ}C,\;and\;230^{\circ}C,$ whereas roasting times were 5, 10, 20 and 30 minutes, The protein content of defatted sesame meals decreased during roasting and the oil content of the meals roasted at$210^{\circ}C$ for 10 minutes was 8.4%. The yields of sesame mea]s and oil, when roasted at $210^{\circ}C$ for 10 minutes, were 50.1% and 46.9%, respectively. The amino acids in sesame meals gradually decreased as roasting conditions became severe. Sucrose (162.6 mg%), glucose (37.7 mg%) and fructose (18.7 mg%) were detected in the raw sesame meals. The color of roasted sesame seeds and oils extracted from them became darker as the roasting temperature and time increased and the change in lightness greatly affected the total color change. The browning pigment of the sesame meal roasted at $190^{\circ}C$ was separated into a fraction I, II and III. When roasted at $230^{\circ}C$ for longer than 10 minutes, the soluble browning pigment decreased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.4
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• pp.589-593
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• 2001

The natural sources extracted from crab shell Korean tagnrine peel, sesame meals were utilized to investigate the effects of extracts on free radical reaction, lipid oxidation and nitrite scavenging ability. The recovery percentage of extracts from waste resources (crab shell, sesame meal, dry korean tangrine peel) were chitosan 11.6%, crude sesamol 2.2% and ascorbic acid 2.8%, respectively. The antioxidants were tended to have a lower TBARS value than those of control. The nitrite scavenging and electron donating ability of crude sesamol were tended to be the most effective extract among all extracts. However, In case of chitosan, the superoxide dismutase (SOD)-like activity was the most highest, compared to other extracts.

• The Korean Journal of Food And Nutrition
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• v.20 no.1
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• pp.9-13
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• 2007

In this study, sesame oils and sesame meals(A, B) were obtained from roasted sesame at $200^{\circ}C$ and $220^{\circ}C$, respectively. The total volatile component(VC) contents of these samples(A, B) were as follows : The sesame oils had 1,397.1 ppm and 1,518.8 ppm, and the sesame meals had 663.2 ppm and 775.3 ppm for samples A and B, respectively : sesame flavor was16,507.9 ppm, The major VCs in the sesame oils were pentane, 2-butanone, pyrazine, methylpyrazine, 2,5- and 2,6-dimethyl pyrazine, furfuryl alcohol, guaiacol and 4-vinylguaiacol. The pyrazine contents of the seasame oils were 834.4 ppm and 816.4 ppm for samples A and B, respectively. The major VCs in the sesame meals were 2-butanone, hexanal, pyrazine, methyl pyrazine, 2,6-dimethyl pyrazine, furfuryl alcohol, and so forth. For artificial sesame flavor, the total VC content was 16,507.9 ppm, and the major VCs were 2-butanone, guaiacol, and 4-vinylguaiacol. Approximately 35.02% of the total VC content of sesame flavor was composed of 2-butanone, guaiacol, and 4-vinylguaiacol, and these constituted more than 1,000 ppm of its total VC content.