064: Effects of Ultrasound Pre-Treatment on Yield and Oxidative Stability During the Enzymatic Hydrolysis of Sesame Meal Protein

Introduction

Sesame meal is a byproduct of sesame oil production, which usually remains unused and mostly discarded. Sesame meal retains the nutrients such as protein and phytosterols, which is why its up-cycle process is being studied. The objective of this study was to introduce UPT in the protein extraction process of sesame meals and improve its yield. Additionally, since sesame meal hydrolysate was known to possess antioxidative capabilities, the changes in its oxidative stability were also determined.

Methods

Sesame meal was mixed with water at 1:10 ratio (w/v) and autoclaved at 80°C for 2 h to remove any residual oil. Each protease was added to the mixture by 3% of the weight and UPT was applied at 300 W for 0, 10, 30, and 60 min, respectively. Finally, the hydrolysis was performed in a shaking water bath at 55°C for 3 h, and the samples were lyophilized for further experiments. DPPH, ABTS, and ferrozine assay were performed to determine the sample’s oxidative stability.

Results

The samples with UPT had higher yield and better oxidative stability than the control sample. Among the ultrasound pre-treated samples, 30 min UPT sample was significantly (p < 0.05) the most effective in both yield and oxidative stability, having 79.5% more hydrolysate mass and 131.5% higher results in DPPH assay. However, the metal chelating capacity of the samples did not show a significant difference before and after UPT.

Significance

The application of UPT can expand the uses of plant proteins derived from byproducts such as sesame meals. Additionally, enzymatic hydrolysates of sesame meal protein could be used as value-added food ingredients with high antioxidant activities.

Authors: Choi Dong Chan, Kim Dowon, Lee Jung Min, JaeHwan Lee*