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Asian Journal of Biotechnology
Year: 2009  |  Volume: 1  |  Issue: 3  |  Page No.: 79 - 92

The Debittering and Desalting of Defatted Sesame Protein Hydrolysate using a Macroporous Resin and an Assessment of its Bioactive and Functional Properties

P.J. Kanu, J.B.A. Kandeh, P.M.P. Mornya, J.B. Kanu, E.H. Sandy and Z. Huiming    

Abstract: The bitter and salty tastes were removed from Defatted Sesame Protein Hydrlysates (DSPH) using a macroporous resin (MAR) and different concentrations of alcohol. The MAR was used to absorb the DSPH and three levels of Alcohol Concentration (AC) (25, 50 and 60%) were used to desorb the DSPH. The DSPH desorbed with AC 25% was tasteless, DSPH desorbed with 50% AC shows mild bitterness but not salty, DSPH desorbed with 60% AC was significantly bitter but not salty. The ash content was significantly lower in the DSPH after the debittering and desalting process. But an increase in the protein content of the debittered and desalted DSPH was observed for the two lower AC levels DSPH extracted. The DSPH from the three levels of AC were analyzed for bioactivity and functional properties. The product of 60% AC, with the highest content of hydrophobic peptides showed superior ACE inhibition with the lowest IC50. The 25% AC extract followed by the 50% AC showed relatively weaker ACE inhibition. Nitrogen solubility of the hydrolysates obtained from the 50 and 60% AC extracts were pH dependent over the range studied. The essential amino acids were higher than recommended by FAO/WHO with the exception of Lysine. The solubility of extracts from 25, 50 and 60% AC was pH dependent as pH increases solubility increases, viscosity and gelation properties of 50 and 60% AC increased as the concentration of DSPH was increased.

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