In this study, proteins were extracted from sesame and perilla meals (agricultural by-products) by using hot-water defatting and acid precipitation, and their functional properties were compared with those of a commercial soy protein isolate (SPI). According to the SDS-PAGE results, the sesame meal protein extract (SMPE) exhibited a higher content of hydrophobic amino acids than the perilla meal protein extract (PMPE), alongside a relatively lower intensity of the 7S globulin band. SMPE showed 1.41-fold higher solubility than SPI at pH 10 and 1.72- and 1.66-fold higher emulsifying activity indices (EAIs) at pH 8 and 10, respectively. PMPE exhibited similar trends in solubility and EAI as SPI at the corresponding pH values. However, the emulsifying stability indices of SMPE and PMPE were lower than that of SPI. In particular, the fat absorption capacity of SMPE was significantly higher than those of SPI and PMPE, likely because of its higher content of hydrophobic or nonpolar amino acid residues. These results suggest that SMPE and PMPE are promising alternative protein sources for food applications and may promote value-added utilization of plant-derived by-products in the food industry.

Abstract
Introduction
Materials and Methods
    Materials
    Defatting of sesame meal and perilla meals
    Protein extraction from sesame and perillameals by acid precipitation
    Chemical composition analysis
    SDS-PAGE analysis
    Differential scanning calorimetry
    Solubility of protein extracts
    Emulsifying properties of protein extracts
    Water and fat absorption capacities of proteinextracts
    Statistical analysis
Results and Discussion
    Protein content of protein extracts
    Amino acid profiles
    Molecular weight profile of protein extracts
    Thermal properties of protein extracts
    Solubility of protein extracts
    Emulsifying properties of protein extracts
    Water and fat absorption capacities of proteinextracts
Conclusion
References

• Yong-Ro Kim(Department of Biosystems Engineering, Seoul National University, Seoul 08826, Korea, Convergence Major in Global Smart Farm, Seoul National University, Seoul 08826, Korea, Center for Food and Bioconvergence, Seoul National University, Seoul 08826, Korea, Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Korea) Corresponding author
• Da-Rea Kim(Department of Biosystems Engineering, Seoul National University, Seoul 08826, Korea, Convergence Major in Global Smart Farm, Seoul National University, Seoul 08826, Korea)
• Jung-Min Noh(Department of Biosystems Engineering, Seoul National University, Seoul 08826, Korea, Convergence Major in Global Smart Farm, Seoul National University, Seoul 08826, Korea)
• Hyun-Su Choi(Department of Biosystems Engineering, Seoul National University, Seoul 08826, Korea, Convergence Major in Global Smart Farm, Seoul National University, Seoul 08826, Korea)
• Shin-Joung Rho(Center for Food and Bioconvergence, Seoul National University, Seoul 08826, Korea) Corresponding author