• Applied Biological Chemistry
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• v.23 no.1
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• pp.14-22
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• 1980

White and black sesame produced in Korea were defatted with ethyl ether or n-hexane. Defatted sesame meal was extracted with water and salt solution, and protein extraction was precipitated at various pH 1 through 12, with trichloro acetic acid (TCA), tannic acid and ammonium sulfate, respectively. Protein was purified by Sephadex A-25, G-75, G-100 and G-200, and identified its protein fraction by polyacrylamide gel electrophoresis. Amino acids composition of protein in white sesame was analyzed by automatic amino acid analyzer. Protein contents of white sesame, black sesame and sesame meal are 20.5%, 19.2%, and 44.7%, respectively. n-Hexane was the most suitable solvent for extraction of oil from sesame. Crude protein precipitation was better in higher pH. The protein extraction was more effective with the solution containing sodium chloride tinder the pH 8. Globulin in total protein was high and prolamin was less than in other cereal proteins. Glutamic acid contents of white sesame and sesame globulin were 17.1%, and 20%, respectively. Both proteins contained relatively high levels of essential amino acids. 12-13 bands were found in water soluble protein and 2 bands in salt soluble protein were detected by the disc gel electrophoresis, and were identified in both of white and black sesame. The salt soluble protein of white sesame could be purified by Sephadee G-100 and G-200.

• Journal of the East Asian Society of Dietary Life
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• v.5 no.2
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• pp.63-71
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• 1995

Defatted sesame flour is the by-products obtained after oil extracting process. Although this flour has high quality and quantity of protein its use is limited only for animal feed and fertilization. Sesame seeds contain antinutrients such as oxalate, phytate and phenol compounds and these compounds lower their nutritive value. recently, ultrafiltration(UF) has been used to concentrate protein from various food sources. This study was carried out to examine the effects of UF with different membrane pore size on the components of sesame protein concentrates including antinutrients and to compare with that of conventional acid-precipitated sesame protein isolate. The protein contents of sesame protein concentrates prepared by JF using 10K, 30K, 100K were 84.2%, 82.7%, 76.4% and the protein yields were 36.44%, 34.69, 31.43% and the protein contents was 88.7% Alkali extraction process at pH 9.0 followed by UF technique reduced oxalate and phytate content. There were 85% and 94% reduction of oxalate and phytate content by UF with membrane pore size of 100K daltons, respectively. However, the content of total phenol compounds was not reduced by this method. About 99% of calcium and 50% of zinc were removed by UF with membrane of 100K daltons. total essential amino acid contents of sesame protein concentrates prepared by UF were decreased slightly when compared with acid-precipitated sesame protein concentrate.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.2
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• pp.188-192
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• 2000

To obtain basic information for the quality evaluation, the introduced or domestic sesame seeds were investigated to measure proximate components (crude protein, ash, mineral and oil) and isolated by preparative HPLC system for lignan contents. Although crude protein contents were the highest in Sudan sesame seeds, lipid, ash and mineral contents were not significantly(p<0.05) different between introduced and domestric sesame seeds. Unsaturated fatty acids such as oleic and linoleic acids were the highest in the domestic sesame seeds. The Mg content of domestic sesame seeds also was larger than that of introduced sesame seeds. A Ca content of domestic sesame seeds, however, was significantly (p<0.05) lower than that of China. Lignan contents, the most important component known as antioxidant, were significantly (p<0.05) higher in domestic sesame seeds than other sesame seeds tested. Our findings suggest that domestic sesame seed has the best quality in terms of the functional components.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.5
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• pp.394-403
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• 2000

The functional properties of sesame protein concentrate(SPC) using different size of ultrafiltration(UF) membranes were examined and compared with those of conventional acid-precipitated sesame protein concentrate. The protein contents of SPC by UF with molecular size of 10K, 30K and look dalton membranes were 84.2%, 82.7%, and 76.4%, respectively, and that of acid-precipitated SPC was 88.7%. The nitrogen solubility of SPC by UF was higher than that of conventional SPC at various pH levels. Especially, it showed three-fold increase at near isoelectric point. However, water absorption capacity and fat absorption capacity of SPC by UF were decreased. For emulsion and foam properties, there were no significant differences between SPC by acid precipitation and SPC by UF method. At various pH levels, SPC by membrane with pore size of 30K dalton showed the highest emulsion properties. The SPC by UF had slightly higher viscosity than defatted sesame flour and SPC by acid precipitation.

• Journal of the East Asian Society of Dietary Life
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• v.3 no.2
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• pp.129-137
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• 1993

This study was attempted to determine the effect of reduction of phytate and phenol compound on the functional properties of sesame protein concentrate. The concentrates were prepared by using dist-water, HCI and butanol. The content of phytate and phenol compound in defatted sesame meal were 4.55% and 3.42% respectively. Considerable amount of phytate was reduced by using HCI, and butanol was effective in removing phenol compounds, Higher bulk density and fat absorption were found in sesame protein concentrate prepared by butanol but higher water absorption was found in the concentrate prepared by dist-water. Also, emulsifying and foaming properties were improved by butanol treatment.

• Journal of the East Asian Society of Dietary Life
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• v.6 no.3
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• pp.345-353
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• 1996

Addition of 0.5, 1.0 and 2.0g of succinic anhydride to 2g of sesame protein concentrates succinylated 44.9, 70.0and 83.1% of the available amino groups, respectively. Considerable amount of phytate were removed in all sesame protein concetrates and the highest reduction was obtained by addition of 2.0g of succinic anhydride. Among the minerals investigated, high amount of calcium and magnesium were presented in defatted sesame flour. In the case of calcium, magnesium and iron, the contents were decreased as the degree of succinylation was increased. Most amino acid content of sesame protein concentrates was not changed by succinylation but lysine was slightly decreased. Result of color measurement showed that the higher degree of succinylation, the higher values of L and B were founded.

• Journal of the Korean Home Economics Association
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• v.24 no.3
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• pp.79-84
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• 1986

the purpose of this paper is to study on the proximate composition, mineral and saponin content in white sesame, black sesame, and perilla seed. For this purpose, we have compared six different materials: white-raw-sesame, white-roast-sesame, black-raw-sesame, black-roast-sesame, raw-perilla seed and roast perilla seed, and have come to the following results. The crude fat content was the highest in white-raw-sesame(55.3%). In all the six samples, the crude fat content in raw seeds was all higher than that in roast seeds. The crude protein content was the highest in the roast perilla seed(24.6%), and in the six samples, the crude protein content in roast seeds all higher than that in roast seeds. The total sugar content was found to be the highest in the roast perilla seed(8.29%). The reducing sugar content was higher in raw perilla seed(1.57%) than in other sample materials. The ash content was the highest in black raw-sesame(5.93%), and that percentage rates was the same as that of FAO and of Japan. Minerals like Cd. Mn. Cu. Na. Mg. Pb. and Ca. were found to be contained more in black sesame than in other sample materials. The minerals contained most in white sesame were Zn.(61.6ppm) and Fe(49.4ppm), and K was contained a little more in perilla seed than in the others. The sample materials which contain saponin most were white-roast-sesame(0.34%) and black-roast-sesame(029%).

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.4
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• pp.511-514
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• 2003

Previously, we reported that a diet including sesame meal (SM) increased plasma total and high-density lipoprotein (HDL)-cholesterol concentrations in goats. In the present study, the components in the sesame meal that can increase plasma total and HDL-cholesterol concentrations have been examined. In experiment 1, we gave goats defatted sesame meal diet (DSM) to investigate the influence of ether extract fraction remained in sesame meal. Corn gluten meal diet (CGM) was also fed to goats as a high-protein diet to examine the influence of high dietary protein level caused by usage of sesame meal. Plasma total and HDL-cholesterol concentrations of goats fed DSM and CGM did not change during experimental periods though they were elevated by feeding SM. In experiment 2, the influence of sesame oil and corn oil added in diets on plasma total and HDL-cholesterol concentrations in goats was investigated. Plasma total and HDL-cholesterol concentrations were increased by feeding both corn oil diet and sesame oil diet. In conclusion, the increase in plasma HDL-cholesterol concentration by feeding sesame meal was resulted by the effect of ether extract fraction including sesame oil or some lipid-soluble components remained in sesame meal.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.6
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• pp.758-762
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• 1993

The effect of sodium hexametaphosphate(SHMP) on the extraction of defatted sesame meal protein and the color and amino acid composition of protein concentrate have been studied. The highest amount of protein could be extracted with 1.5% SHMP and the extraction was effective at pH 12.0. The extraction rate tended to increase with increasing the flour to solvent ratio and about 60% of protein was obtained when adjusted the ratio to 1 : 40. Color of sesame protein concentrate was slightly improved by SHMP treatment. Lysine and methionine content were decreased in SHMP-treated protein concentrate but valine and leucine content were increased.

• Applied Biological Chemistry
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• v.36 no.2
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• pp.121-126
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• 1993

To extract insoluble proteins of sesame meal residue by using microorganism, the sesame meal residue was treated with crude enzyme solution from Bacillus sp. CW-1121. It was found that the solubility reached to maximum at pH 7.5, $45^{\circ}C$. Under optimum condition, the nitrogen solubility with the enzyme solution from Bacillus sp. CW-1121 reached to 60% in 2 hours. Nitrogen solubility of protein from sesame meal showed minimum value at pH 4.5 and significantly increased above pH 6.0. When the protein from sesame meal extracted with Bacillus sp. CW-1121 was subjected to sodium dodecyl sulfate polyacrylamide gel electrophoresis, water soluble protein was showed 4 bands and salt soluble protein was showed 2 bands. The amino acid composition of water soluble protein, salt soluble protein and free amino acid indicated relatively high contents of serine (17.24 mg/g), glutamic acid (10.77 mg/g) and glutamic acid (6.55 mg/g). Specially, the contents of essential amino acids were high.