Protein Quality Characterization of Defatted White Sesame Cake and Its Protein Isolate

Present work evaluated the protein quality of defatted white sesame flour and the protein isolates obtained from sesame cake through the alkaline extraction at a pH 9.5. The study was conducted at Department of Foods and Nutrition, Post Graduate and Research Center (PGRC), College of Community Science and MFPI - Quality Control Laboratory, Professor Jayashankar Telangana State Agricultural University, Rajendranagar, Hyderabad (India) during 2021-2023. Defatted white sesame cake was subjected to alkaline extraction at pH 9.5 and resultant isolates were evaluated for nutrient composition, scanning electron microscope imaging, amino acid composition and sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) analysis. The obtained data was subjected to one-way analysis of variance. The white sesame protein isolates had a protein content of 93.83%, isolate recovery of 37.00 g/100 g and protein yield of 71.77%. The non-essential amino acids (NEAAs) content of the defatted white sesame flour and white sesame protein isolates ranged between 68.06% to 70.60% of the total protein content, while 29.40% to 31.94% was essential amino acids (EAAs). Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) analysis of defatted white sesame flour WSF and white sesame protein isolate (WSPI) exhibited protein bands within the molecular weight range of 20 to 62 kDa. The protein isolates derived from sesame seed cake has promising potential for integration into diverse food formulations, offering an avenue to combat protein deficiencies.