Physicochemical, functional, and nutritional characteristics of sesame meal protein hydrolysates produced by enzymatic hydrolysis

This study investigated the physicochemical, functional, and nutritional characteristics of sesame meal protein hydrolysates prepared using four proteases—Alcalase, Protamex, Neutrase, and Flavourzyme—to enhance the utilization of sesame meal, an underused by-product of oil extraction. Enzymatic extraction significantly increased protein yield (33.33–36.84%) and crude protein content (43.54–53.91%) compared to the control, with the highest values observed in Alcalase-treated samples. Water solubility and degree of hydrolysis also increased markedly following enzyme treatment, improving protein functionality. Enzymatic extracts exhibited superior ABTS radical scavenging activity compared to non-enzymatic extract, indicating enhanced antioxidant potential. Amino acid analysis showed that enzymatic hydrolysis increased both total and essential amino acid contents, with lysine and methionine showing notable improvement. The amino acid score of enzymatic sesame meal protein hydrolysate (ESPH) exceeded 85 in all cases, confirming high nutritional quality. These findings demonstrate that enzymatic biotransformation, particularly using Alcalase, effectively enhances the functional and nutritional properties of sesame meal protein. Therefore, ESPH could serve as promising sustainable protein ingredients for functional foods and dietary supplements.