ANALYSIS OF SESAME PROTEINS ISOLATE (SESAMUM INDICUM L) WITH WATER AND SALT TREATMENT

  • Wilman Carrillo Universidad Técnica de Ambato http://orcid.org/0000-0002-7609-2939
  • Tatiana Poveda Universidad Técnica de Ambato
  • Rubén Vilcacundo Universidad Técnica de Ambato
  • Cecilia Carpio Universidad Técnica de Ambato

Abstract

Objective: The aim of this study was to obtain protein isolate from sesame using alkaline pH at different pHs of precipitation with water and salt and
to analyze protein isolate with sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE).
Methods: Sesame protein isolates were obtained using isoelectric precipitation method at different pHs using water and salt as solvents. Proteins
were analyzed using native-PAGE and SDS-PAGE.
Results: A yield of 14,727% ± 0.3 of protein isolate of defatted sesame flour at pH 7.0 with a 47.4% ± 0.6 of protein was obtained. The yield of protein
isolate using water and salt was similar. Polypeptides profile is between 6.5 and 50 kDa.
Conclusions: Sesame seed is a good source of proteins. Globulins and albumins were identified in the sesame protein isolate in the presence of water
and salt.
Keywords: Sesame, Protein isolate, Proteins, Globulins and albumins.

Author Biographies

Wilman Carrillo, Universidad Técnica de Ambato
Facultad de Ciencia e Ingeería en Aliementos
Tatiana Poveda, Universidad Técnica de Ambato
Facultad de Ciencia e Ingeniería en Alimentos
Rubén Vilcacundo, Universidad Técnica de Ambato
Facultad de Ciencia e Ingeniería en Alimentos
Cecilia Carpio, Universidad Técnica de Ambato
Facultad de Cienccia e Ingeniería en Alimentos

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How to Cite
Carrillo, W., T. Poveda, R. Vilcacundo, and C. Carpio. “ANALYSIS OF SESAME PROTEINS ISOLATE (SESAMUM INDICUM L) WITH WATER AND SALT TREATMENT”. Asian Journal of Pharmaceutical and Clinical Research, Vol. 9, no. 3, May 2016, pp. 404-7, https://innovareacademics.in/journals/index.php/ajpcr/article/view/11689.
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