Document Type : Review Article
Authors
Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
Abstract
Sesame (Sesamum indicum L.) is one of the most important oilseed crops cultivated worldwide. Sesame cake, as a by-product of sesame oil extraction contains approximately 50% protein. So, it has high potential for use as a protein source for a wide range of applications in the food industry. The sesame protein isolate (SPI), as a promising plant-based protein, can be used as a value-added hydrocolloid. Introducing the capabilities of the SPI can help expand its application in the food sector. This paper investigates those functional characteristics of the SPI that are important for use in food. The extraction, purification, and chemistry of the SPI are investigated. The solubility, water/oil binding capacity, rheological properties, and the ability to interact with polysaccharides are the most important characteristics of the SPI related to food application that are discussed in this paper. Moreover, all the potential applications of the SPI in the food industry are reviewed. This valuable plant protein has been used as an emulsifying/foaming agent, gelling hydrocolloid, film-forming/edible coating material, and also as a wall material for encapsulation purposes. The benefits and shortcomings of the SPI for all applications are discussed. The fields of use of the SPI in the food industry are much wider. This review paper is expected to open a new horizon in the use of this plant protein in the food industry by introducing the importance of SPI as a value-added by-product hydrocolloid.
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