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Background <p>Agricultural and industrial residues are renewable biomass sources present in large quantities causing pollution. Therefore, transforming these residues to eco-friendly products such as enzymes and bioactive materials reduces their quantity and impact on the environment, in addition to reducing the production costs.</p> Results <p>Sesame cake is a by-product of the production of Sesame seed oil and is high in protein. The yield of Sesame cake protein hydrolysis (SH) improved by 4.2-fold through the optimization of conditions using <i>Bacillus thuringiensis</i> strain-MA8 protease via the Box-Behnken design (BBd). The average diameter of the particle size of SH was 677.10&#xa0;nm. The application of SH (1–3%) in the production of low-fat yogurt (LSH) exhibited a fermentation time similar to that enriched with skim milk powder (LSMP). The total solids and protein levels in LSH-yogurt exceeded those in full fat yogurt (FFY). In addition, the acidity and overall acceptability ratings of LSH-yogurt were similar to FFY throughout the 15-day storage at 5&#xa0;°C, without displaying any defects. Furthermore, the total essential amino acids (TEAA), total amino acids (TAA), and TEAA/TAA ratio of LSH (2%)-yogurt were approximately similar to FFY. Incorporating SH (2%) improved the chemical score of certain amino acids in LSH-yogurt. The hardness of LSH-yogurt exceeded that of FFY. Additionally, the springiness, gumminess, and cohesiveness of LSH-yogurt were similar to those of LSMP.</p> Conclusions <p>Protein hydrolysate from Sesame cake is a new fat substitute for low-fat yogurt production without displaying any defects as well as reducing the risks associated with high-fat consumption and global obesity.</p>

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Bioactive protein hydrolysate from Sesamum indicum L. residue as a novel fat substitute by protease: production optimization and application in low-fat yogurt production

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年5月27日

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  • Samia A. Ahmed,
  • Mohamed A. A. Abdella,
  • Osama A. Ibrahim

摘要

Background

Agricultural and industrial residues are renewable biomass sources present in large quantities causing pollution. Therefore, transforming these residues to eco-friendly products such as enzymes and bioactive materials reduces their quantity and impact on the environment, in addition to reducing the production costs.

Results

Sesame cake is a by-product of the production of Sesame seed oil and is high in protein. The yield of Sesame cake protein hydrolysis (SH) improved by 4.2-fold through the optimization of conditions using Bacillus thuringiensis strain-MA8 protease via the Box-Behnken design (BBd). The average diameter of the particle size of SH was 677.10 nm. The application of SH (1–3%) in the production of low-fat yogurt (LSH) exhibited a fermentation time similar to that enriched with skim milk powder (LSMP). The total solids and protein levels in LSH-yogurt exceeded those in full fat yogurt (FFY). In addition, the acidity and overall acceptability ratings of LSH-yogurt were similar to FFY throughout the 15-day storage at 5 °C, without displaying any defects. Furthermore, the total essential amino acids (TEAA), total amino acids (TAA), and TEAA/TAA ratio of LSH (2%)-yogurt were approximately similar to FFY. Incorporating SH (2%) improved the chemical score of certain amino acids in LSH-yogurt. The hardness of LSH-yogurt exceeded that of FFY. Additionally, the springiness, gumminess, and cohesiveness of LSH-yogurt were similar to those of LSMP.

Conclusions

Protein hydrolysate from Sesame cake is a new fat substitute for low-fat yogurt production without displaying any defects as well as reducing the risks associated with high-fat consumption and global obesity.