食品科学2024，Vol.45Issue(11)：91-99,9.DOI:10.7506/spkx1002-6630-20231011-084
油茶储藏蛋白提取过程组分迁移对其功能特性的影响
Effect of Component Migration during the Extraction Process on Functional Properties of Seed Storage Proteins from Camellia oleifera Abel.
摘要
Abstract
In this study,the effect of component migration and interaction with concomitant saponins on the composition and functional properties of the seed storage proteins from Camellia oleifera Abel.,a typical woody oil crop in China,was investigated using proteomics and molecular docking.The results showed that the optimal parameters for alkaline extraction were solid/liquid ratio 1∶10(g/mL)and pH 8.0,which resulted in an extraction rate of 75.8％,and a saponin-to-protein ratio of 2.60.The 11S globulins were precipitated at pH 4.5 with a saponin-to-protein ratio of 0.36.Albumin accounted for 69％of the total storage proteins,and coexisted with saponin during the extraction process,thus resulting in a high saponin-to-protein ratio of 3.73.The foaming properties of albumin and globulin from C.oleifera Abel.seeds were larger than 200％,and the emulsifying activity index was 16.7 m2/g.The interaction between saponins and proteins significantly improved the emulsion stability.This study provides theoretical support for the high-value utilization of proteins from C.oleifera Abel.and the development of functional food ingredients.关键词
油茶储藏蛋白/碱提酸沉/皂素/组分迁移/功能特性Key words
Camellia oleifera Abel.seed storage proteins/alkaline extraction and acid precipitation/saponin/component migration/functional properties分类
轻工纺织引用本文复制引用
杨晓莉,周际松,尚伟,彭登峰,邓乾春,金伟平..油茶储藏蛋白提取过程组分迁移对其功能特性的影响[J].食品科学,2024,45(11):91-99,9.基金项目
武汉市科技创新知识专项(2022020801020400) （2022020801020400）
国家自然科学基金面上项目(32072152) （32072152）
