| dc.description.abstract | Sesame cake has been eliminated at an enormous amount annually as a by-product from
oil extraction, which is a valuable source of protein. Therefore, this waste should be
studied more to reuse and reduce the release into the environment. The aim of this study
was to investigate the hydrolysis treatment utilising the combination of enzyme and
ultrasound with five variables (enzyme concentration v/w, ratio of sample to buffer w/v,
temperature, time, and ultrasonic time) in order to obtain the highest total soluble protein.
All the factors experienced a profound effect on the total protein content. The optimal
conditions of the extraction were found at the temperature of 50
oC, enzyme concentration
of 3% (v/w), sample to buffer ratio of 1:10 (w/v), both incubated and ultrasonic duration
of 50 minutes. Water solubility, water holding capacity, and phenolic content of the
extracted powder were 85.68 ± 0.14%, 12.01 ± 0.57 g/g, and 39.12 ± 0.59 mg GAE/g
sample respectively. The protein solubility was the lowest at the pH 4. Foaming capacity
was 61.67 ± 1.53% while the foaming stability at 30 minutes and 60 minutes were 59.96
± 3.06% and 16.22 ± 0.41%, correspondingly. The antioxidant activity increased when
the sample was more concentrated. The IC50 value was calculated at the sample
concentration of 0.017 g/ml. | en_US |
