Technofunctional Properties and Proteomic Profiling of Sesame Cake Protein Isolates Obtained by Green Extraction Methods and Treated with Cold Plasma
Abstract
The demand for plant-based proteins has been steadily increasing; however, their functionality when applied in food product formulations requires comprehensive evaluation and, when necessary, deliberate modification to ensure that it mimics that of animal-derived proteins. In the present study, protein was extracted from sesame cake, a by-product of sesame oil production, through conventional alkaline extraction, with or without ultrasound or enzymatic pretreatments. Cold plasma treatment was subsequently applied to sesame cake proteins (SCPs) to induce structural modifications. Both the extraction method and cold plasma treatment markedly influenced the compositional and technofunctional properties of the SCPs, including the protein purity, amino acid profile, color, structural integrity, thermal stability, solubility, emulsifying capacity, foaming behavior, and proteomic profile. Importantly, combined ultrasound and cold plasma treatments altered the proteomic landscape, leading to the downregulation of proteins associated with allergenicity and thereby mitigating the adverse effects of SCPs. Notably, this study provides the first demonstration of the interplay between the extraction method and protein responsiveness to cold plasma treatment.