Extraction of Protein from Sesame By-Product Using Alkaline, Salt, and Choline Chloride-Acetic Acid Deep Eutectic Solvent Methods: Extraction Yield, Functional and Structural Properties

Pourehsan, Mohammad Mahdi; Akbari Shektaei, Zahra; Mirmoghtadaie, Leila; Bahmanyar, Fereshte

doi:10.22104/ift.2026.8347.2304

Extraction of Protein from Sesame By-Product Using Alkaline, Salt, and Choline Chloride-Acetic Acid Deep Eutectic Solvent Methods: Extraction Yield, Functional and Structural Properties

Articles in Press

Document Type : Research Article

Authors

Mohammad Mahdi Pourehsan ¹

Zahra Akbari Shektaei ²

Leila Mirmoghtadaie ³

Fereshte Bahmanyar ⁴

¹ Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

² Department of Food Science and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran

³ Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.

⁴ Pistachio Safety Research Center, Rafsanjan University of Medical Sciences, Rafsanjan, Iran

10.22104/ift.2026.8347.2304

Abstract

In this study, sesame protein was extracted from by-product of oil industry through different methods including alkaline extraction, salt extraction and choline chloride-acetic acid deep eutectic solvent (ChCl-AA DES) extraction method. The yield and protein recovery were calculated; and the functional and structural properties of extracted protein such as solubility, water and oil holding capacity, emulsifying and foaming properties, FTIR and Differential scanning calorimetry were investigated. The results showed lower (P < 0.05) yield and protein recovery (17.74% and 24.94%, respectively) of the ChCl-AA DES than the other methods. The solubility, water holding capacity, emulsifying properties and foam capacity of alkaline extracted protein (AEP) and salt extracted protein (SEP) were significantly higher (P < 0.05) than ChCl-AA DES-assisted extraction protein (DEP). However, the oil holding capacity of the DEP was not significantly different from the SEP. In addition, the secondary structure of the protein in DEP was changed according to FTIR spectra. In addition, the lower denaturation enthalpy of DEP than other samples, supports this finding. The extracted proteins from sesame seed by-product can be used in food formulations duo to their acceptable functional and structural properties.

Keywords

Extraction methods

Functional and structural properties

Sesame by-product

Sesame protein concentrate

Extraction yield

Subjects