The effect of various NaCl concn. on extractability of sesame seed proteins was investigated. Extractability of total protein increases to nearly 80% until 5% NaCl after which it remains constant. The extractability was also investigated as a function of pH at all NaCl concn. The pH of min. extractability drifted toward acidic pH as the NaCl concn. increased from 0.05 to 2.0M . The observed results are explained as being due to preferential extractability of the various protein fractions with increasing concn. of NaCl and also due to the binding of sodium ions to these protein fractions.
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V. Prakash (1986) studied this question.