文献类型：期刊文献

英文题名：Physicochemical properties and antioxidant potential of protein isolate from camellia cake (Camellia oleifera Abel.): Effect of different processing techniques on industrial scale

作者：Yu, Wang[1,2] Zhong, Haiyan[2] Fang, Xuezhi[1] Du, Menghao[1]

第一作者：Yu, Wang

通信作者：Fang, XZ[1]

机构：[1]Chinese Acad Forestry, Res Inst Subtrop Forestry, 73 Daqiao Rd, Hangzhou City 311400, Zhejiang, Peoples R China;[2]Cent South Univ Forestry & Technol, Coll Food Sci & Engn, 498 Shaoshan South Rd, Changsha City 410004, Hunan, Peoples R China

年份：2023

卷号：184

外文期刊名：LWT-FOOD SCIENCE AND TECHNOLOGY

收录：;WOS:【SCI-EXPANDED(收录号:WOS:001058122700001)】；

基金：This research was supported by the Zhejiang province key R & amp;D projects (2021C02014), the national key R & amp;D projects (2021YFD1000402) and the forestry research funds of Anqing city (2021).

语种：英文

外文关键词：Extrusion; Microstructure; Protein structure; Emulsifying properties

摘要：This study aimed to assess the effects of industrial-scale oil-pressing techniques (hydraulic pressing (HP), twin-screw pressing (TP)), and organic solvent extraction (OE) on the physicochemical properties and antioxidant activities of protein isolates derived from Camellia (Camellia oleifera Abel.) seed cakes. The predominant protein fractions in camellia seed cake were albumin (32-37 mg/g) and glutelin (19-27 mg/g), and the twin-screw pressed cake had a lower total protein content than the others. Spectral analysis showed that the & alpha;-helix con-tent increased at the expense of random coil content in proteins from HP and TP cakes, indicating that extrusion altered the structure of the protein. The camellia seed protein particle size from HP and TP cakes was signifi-cantly reduced compared to that from the OE cake. The proteins obtained by HP and TP had stronger antioxidant activities than those obtained by OE. This research presents the potential for further applications of camellia seed cake protein to be utilized as antioxidants and emulsifiers in the food industries.