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

机构：[1] Research Institute of Subtropical Forestry, Chinese Academy of Forestry, 73 Daqiao Road, Fuyang District, Zhejiang Province, Hangzhou City, 311400, China; [2] College of Food Science and Engineering, Central South University of Forestry and Technology, No.498, Shaoshan South Road, Hunan province, Changsha City, 410004, China

年份：2023

卷号：184

外文期刊名：LWT

收录：EI(收录号：20232814380431);Scopus(收录号：2-s2.0-85164222583)

语种：英文

外文关键词：Antioxidants - Emulsification - Extrusion - Oils and fats - Particle size - Particle size analysis - Physicochemical properties - Solvent extraction - Spectrum analysis

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 α-helix content 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 significantly 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. ? 2023 The Authors