Sesame seeds are among the oldest oilseed crops in the food industry; however, the byproduct of sesame oil production, known as sesame cake, has limited applications.Enhancing protein extraction from sesame cake is crucial for fully exploiting the potential of sesame proteins.This research studied the effects of dielec. barrier discharge atm. cold plasma (DBD-ACP) treatment at different voltages on the extraction efficacy, structural characteristics, and functional properties of sesame protein fractions (SPFs).Notably, treatment at DBD-ACP 45 V resulted in a maximum extraction rate of approx. 16.92 %, whereas the highest protein content, approx. 85.40 %, was attained at 35 V.At this voltage, structural anal. revealed increased porosity and significant structural refolding of SPFs, accompanied by reduced surface hydrophobicity and sulfhydryl contents.Addnl., treatment at 35 V led to a decrease in average particle size and an increase in intermol. electrostatic repulsion among SPFs.While solubility improved under these conditions, there were concomitant reductions in oil-holding capacity, emulsifying properties, and foaming ability.These findings indicated that moderate DBD-ACP treatment enhanced the interaction between protein particles and water mols. by promoting structural refolding that buries hydrophobic groups within the core of the protein structure.In conclusion, this study provided novel insights into how varying intensities of DBD-ACP treatment influence SPF extraction efficiency, structure, and functional properties.