Journal Article

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

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

2025

Overview

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.

• Publisher: BioMed Central,BioMed Central Ltd,Springer Nature B.V,BMC
• Subject: Agricultural production / Agricultural wastes / Amino acids / Applied Microbiology / Bacillus thuringiensis - enzymology / Biocompatibility / Biological activity / Biological products / Biomedical materials / Biotechnology / Chemical properties / Chemicals / Chemistry / Chemistry and Materials Science / Composition / Crop residues / Dairy products / Defects / Environmental impact / Enzymes / Enzymology / Fat substitutes / Fat Substitutes - chemistry / Fat Substitutes - metabolism / Fermentation / Food additives / Food products / Genetic Engineering / Green products / Hydrolysates / Hydrolysis / Low fat / Low-fat yogurt / Microbial Genetics and Genomics / Microbiology / Milk / Oils & fats / Optimization / Peptide Hydrolases - metabolism / Product quality / Production costs / Production processes / Protease / Proteases / Protein folding / Protein hydrolysates / Protein Hydrolysates - chemistry / Protein Hydrolysates - metabolism / Protein-hydrolysate / Proteins / Residues / Risk reduction / Sesame cake / Sesame oil / Sesamum - chemistry / Sesamum - metabolism / Skim milk / Yogurt / Yogurt - analysis