Chemical modification of sesame protein by acylation reactions: characterisation and evaluation of functional properties

Summary Proteins are commonly used ingredients to impart certain non‐nutritional properties to foods. Consequently, the industry is constantly seeking to enhance proteins that provide these attributes to food products. Therefore, the aim of this research was to extract the protein from sesame seeds and evaluate the effect of chemical modification through acylation with lauroyl chloride and acetic anhydride on functional properties (solubility index, emulsifying, foaming, swelling and water‐holding and oil‐holding capacity). Chemical modification was successfully demonstrated using FTIR spectroscopy and X‐rays. It was found that acylation with lauroyl chloride or acetic anhydride altered the physicochemical and functional properties, particularly at pH 10. Both reactions exhibited substitution degrees exceeding 20%. Chemical modification via acylation resulted in significant improvements in water and oil retention capacity, emulsifying activity and foaming activity. Thermal analysis revealed significant changes in the modified samples, altering their denaturation temperature, leading to the conclusion that chemical modifications through acylation with lauroyl chloride or acetic anhydride offer benefits in certain functional properties relevant to the food industry. They also represent an opportunity to diversify the application of a by‐product obtained from sesame oil extraction.