Mohammed Al-haql^(1)*, Hoda Habbal ⁽¹⁾ and Bassam Al Oklah⁽²⁾

(1). Department of Food Sciences, Faculty of Agricultural Engineering, Damascus University, , Damascus, Syria.  

(2). Department of Food Technology –National Commission for Biotechnology, Damascus, Syria.

(*Corresponding author: Al-haql. E-mail Alhaql.moh@damascusuniversity.edu.sy. Mobile: 00963951954375).

Received: 5 / 01/  2025                    Accepted: 16 /03 /2025

Abstract: 

The research was conducted in the laboratories of the Department of Food Science at the Faculty of Agricultural Engineering, Damascus University, and the National Commission for Biotechnology, between 2022 -2024. The aim was to comparatively study some physical properties (water activity, density, turbidity, and color) and functional properties (water or oil holding capacity, gel formation, solubility, emulsification, and foaming) of protein isolates from roasted and unroasted sesame husks. The results of the physical properties study showed a significant difference (P < 0.01) between the two protein isolates in terms of density, turbidity, and color indices. The functional properties study revealed that the roasted sesame husks protein isolate outperformed the unroasted one in oil-binding capacity (2.94 and 2.23 g/g, respectively) and gel formation ability (12% and 14%, respectively). The findings revealed a significant impact of both the roasting process and pH value on solubility, emulsification indices, and foaming properties. Both protein types exhibited comparable sensitivity to pH changes, with the highest values observed in the alkaline range (pH = 10) for solubility (74.14% and 79.41%), emulsification (82.74% and 84.52%), and foaming (101% and 128.86%) in roasted and unroasted sesame husk protein isolates, respectively. It can be concluded that both isolates exhibit good functional properties, offering promising potential for food applications.

Keywords: sesame Husks, protein, roasting, physical properties, solubility.

Full Paper in Arabic: pdf