Abstract:In this study，the Osborne method was used to fractionate sesame protein isolate from defatted sesame meal into albumin，globulin，prolamin，and glutelin fractions.The physicochemical properties and processing characteristics of sesame protein isolate and its different fractions were compared，and sesame albumin emulsion was prepared.The effects of oil phase volume fraction，albumin concentration，and ionic strength on emulsion particle size，rheological properties，and microstructure were investigated.The results showed that the Osborne method yielded a higher sesame protein isolate than the traditional alkali solubility-acid precipitation method.Albumin exhibited the best solubility（28.1%），water-holding capacity（3.7 g/g），foamability（273.2%），and emulsion stability index（19.1 min）.Globulin showed the highest oil-holding capacity（2.3 g/g）and foam stability（82.2%）.Prolamin had the highest emulsifying activity index（23.7 m2/g）.The smallest and most uniform droplet size of the albumin emulsion was achieved under the conditions of 60%oil phase volume fraction，6.0%albumin concentration，and pH3.The emulsion exhibited pseudoplastic behavior as a non-Newtonian fluid.Laser confocal microscopy observation revealed that albumin adsorbed at the oil-water interface，further indicating the stability of the albumin emulsion.