Steps for preparation
- The Sesame Protein Isolate (SPI)
was prepared from defatted sesame cake
- Defatted sesame cake
was milled using a home grinder.
- Firstly, n-hexane was
added at the ratio of 1:5 (w/v) with blending for 2 h and filtering to remove
residual oil.
- After that, the
sesame cake was mixed with water at a ratio of 1:6 (w/v). The pH of the
suspension was adjusted to pH 7.5 using 1.0 M NaOH, continuously stirred with a
magnetic stirrer for 2 h and centrifuged at 5000 rpm for 15 min for removing of
solid residues.
- The supernatant containing soluble phases was collected and its pH was adjusted to pH 4.5 (pH isoelectric of SPI) using 0.1 M HCl due to which proteins precipitates.
- The suspensions were centrifuged at 5000 rpm for 15 min, after which the supernatant was poured away. The precipitate obtained was washed twice, and re-suspended in a minimum amount of water. After neutralization to pH 7.0 with NaOH, the SPI sample was then freeze-dried and stored at 4 °C until analyzed and used.