• 동아시아식생활학회지
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• 제5권2호
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• pp.63-71
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• 1995

Defatted sesame flour is the by-products obtained after oil extracting process. Although this flour has high quality and quantity of protein its use is limited only for animal feed and fertilization. Sesame seeds contain antinutrients such as oxalate, phytate and phenol compounds and these compounds lower their nutritive value. recently, ultrafiltration(UF) has been used to concentrate protein from various food sources. This study was carried out to examine the effects of UF with different membrane pore size on the components of sesame protein concentrates including antinutrients and to compare with that of conventional acid-precipitated sesame protein isolate. The protein contents of sesame protein concentrates prepared by JF using 10K, 30K, 100K were 84.2%, 82.7%, 76.4% and the protein yields were 36.44%, 34.69, 31.43% and the protein contents was 88.7% Alkali extraction process at pH 9.0 followed by UF technique reduced oxalate and phytate content. There were 85% and 94% reduction of oxalate and phytate content by UF with membrane pore size of 100K daltons, respectively. However, the content of total phenol compounds was not reduced by this method. About 99% of calcium and 50% of zinc were removed by UF with membrane of 100K daltons. total essential amino acid contents of sesame protein concentrates prepared by UF were decreased slightly when compared with acid-precipitated sesame protein concentrate.

• 동아시아식생활학회지
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• 제6권3호
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• pp.345-353
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• 1996

Addition of 0.5, 1.0 and 2.0g of succinic anhydride to 2g of sesame protein concentrates succinylated 44.9, 70.0and 83.1% of the available amino groups, respectively. Considerable amount of phytate were removed in all sesame protein concetrates and the highest reduction was obtained by addition of 2.0g of succinic anhydride. Among the minerals investigated, high amount of calcium and magnesium were presented in defatted sesame flour. In the case of calcium, magnesium and iron, the contents were decreased as the degree of succinylation was increased. Most amino acid content of sesame protein concentrates was not changed by succinylation but lysine was slightly decreased. Result of color measurement showed that the higher degree of succinylation, the higher values of L and B were founded.

• 한국식품영양과학회지
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• 제24권4호
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• pp.619-624
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• 1995

Sesame protein concentrate(SPC) was prepared from defatted sesame flour(DSF) at several different pH(2.0, 7.0, 9.0, 11.0) for protein extraction. Some of their functional properties were determined in order to compare the effects of pH during preparation of concentrates. Compared with DSF, nitrogen solubility was markedly improved in all SPC, and SPC extracted at pH 11.0 showed the highest solubility at all pH leaves examined. Fatabsorption was increased in all SPC prepared, but water absorption was decreased as the extraction pH of protein increased. The emulsifying properteis and foaming properties of SPC were remarkably higher than DSF. As the extraction pH of protein was increased, the emulsion activity was also increased, but emulsion stability was decreased. SPC extracted at pH 7.0 showed the highest foaming capacity on the other hand, the highest foaming stability was shown in SPC extracted at pH 2.0. As the protein extraction pH increased, the viscosity of the protein solution was increased. SPC extracted at pH 11.0 showed highest viscosity at all protein concentrations tested.

• 동아시아식생활학회지
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• 제10권5호
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• pp.394-403
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• 2000

The functional properties of sesame protein concentrate(SPC) using different size of ultrafiltration(UF) membranes were examined and compared with those of conventional acid-precipitated sesame protein concentrate. The protein contents of SPC by UF with molecular size of 10K, 30K and look dalton membranes were 84.2%, 82.7%, and 76.4%, respectively, and that of acid-precipitated SPC was 88.7%. The nitrogen solubility of SPC by UF was higher than that of conventional SPC at various pH levels. Especially, it showed three-fold increase at near isoelectric point. However, water absorption capacity and fat absorption capacity of SPC by UF were decreased. For emulsion and foam properties, there were no significant differences between SPC by acid precipitation and SPC by UF method. At various pH levels, SPC by membrane with pore size of 30K dalton showed the highest emulsion properties. The SPC by UF had slightly higher viscosity than defatted sesame flour and SPC by acid precipitation.

• 동아시아식생활학회지
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• 제3권2호
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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.

• Asian-Australasian Journal of Animal Sciences
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• 제9권6호
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• pp.637-642
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• 1996

This experiment was conducted to determine RDP values of locally available feedstuffs that are commonly used in ruminant rations in Bangladesh. Four cattle were fistulated in the rumen for the in situ nylon bag studies. Seventeen different feedstuff sample (9 roughages and 8 concentrates) were evaluated in $4{\times}14cm$ nylon bags and incubated in the rumen for different periods of time (2, 6, 12, 24, 48 and 72 h). The variation in crude protein (CP) contents reflected on the average CP disappearance value throughout the rumen incubation. Soluble fraction (a), insoluble but degradable fraction (b) along with the rate of degradation also varied widely among the various feedstuffs. Under 2% of rumen outflow rate, the percentages of the calculated protein degradabilities of roughages were rice straw, 16.7; maize grass, 70.6; oat grass, 70.8; dhal grass, 71.1; sunhemp, 78.4; napier grass, 62.4; matikalai grass, 72.1; khesarikalai grass, 76.9 and daincha browse, 78.4, respectively. The results in the protein degradabilities (%) in 8% ruminal outflow rate of concentrates were wheat bran, 61.6; rice polish (red), 61.3; rice polish (auto), 30.9; mustard oil cake, 71.8; sesame oil cake, 74.2; coconut oil cake, 57.9; soybean meal, 49.2 and fish meal, 37.9, respectively.

• 한국식품영양과학회지
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• 제24권4호
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• pp.613-618
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• 1995

본 연구는 참깨 단백질을 새로운 식품 단백질자원으로 이용하기 위한 목적으로 여러 pH조건에 따라 제조된 참깨 농축단백질의 성분을 비교.검토하였다. pH 2.0, 7.0, 9.0, 11.0에서 각각 추출된 농축단백질의 단백질 함량은 60.57, 67.72, 79.50, 83.44%로 추출 pH가 증가함에 따라 높은 단백정 함량을 나타내었다. 단백질의 추출은 phytate 항량을 상당량 제거시켰으며, 특히 phytate의 용해도가 낮은 pH 11 .0에서 추출된 농축단백질의 phytate 함량은 0.22%로 94.8%의 가장 높은 제거율을 나타내었다. 그러나 pH 2.0에서 추출한 농축단백질의 phytate 함량은 탈지 참깨분말과 비슷한 수준을 나타내었다. 모든 시료에서 가장 않은 양이 검출된 무기질은 칼슘이었다. 농축단백질의 무기질 함양을 보면 Ca, Mg, Zn, Fe의 함량은 pH 2.0에서 추출한 농축단백질에서 가장 높은 반면 Cu는 pH 11.0에서 추출한 농축 단백질에 가장 많이 함유되어 있었다. Na 함량은 모든 농축단백질에서 비슷한 수준을 보였고, Cd과 Pb은 검출되지 않았다. 참깨 농축단백질의 색도는 탈지 참깨 분말에 비해 약간 짙은 경향을 보였으며, 중성 (pH 7.0) 에서 추출한 농축단백질의 색도가 가장 밝게 나타났으며, 추출 pH가 낮은 단백질 일수록 밝은 색을 나타내었다.