FOODS, no.12, pp.1791, 2023 (SCI-Expanded)
Plant-derived proteins, such as those from sesame seeds, have the potential to be used
as versatile food ingredients. End-use functionality can be further improved by high-intensity
ultrasound treatments. The effects of high-intensity ultrasound on the properties of sesame protein
isolates from cold-pressed sesame cake were evaluated. The SDS-PAGE demonstrated no significant
changes in the molecular weight of proteins. Ultrasound treatments resulted in decreased particle size
with a more uniform distribution, resulting in the exposure of hydrophobicity and free SH groups
and increased zeta potential. Although FTIR spectra of proteins were similar after ultrasonication,
a partial increase in the intensity of the amide A band was observed. The ultrasound significantly
(p < 0.05) affected the secondary structure of proteins. While optical micrographics revealed a
dispersed structure with smaller particles after treatments, microstructural observations indicated
more rough and irregular surfaces. Water solubility was improved to 80.73% in the sample subjected
to 6 min of ultrasonication. Sesame protein solutions treated for 4 and 6 min exhibited viscoelastic
structure (storage modulus (G0) > loss modulus (G0 0)). In addition, the gelation temperature of
proteins decreased to about 60–65 C with increasing treatment time. Overall, ultrasound is a useful
technique for the modification of sesame protein isolates.