| 孙旦，姜秋水，叶德宏，谢丹，刘轩，陈璐.樟树籽仁蛋白制备工艺优化及其功能性质研究[J].中国油脂,2026,52(2):.[SUN Dan, JIANG Qiushui,YE Dehong，XIE Dan,LIU Xuan,CHEN Lu.Optimization of preparation technology of camphor seed kernel protein and its functional properties[J].China Oils and Fats,2026,52(2):.] |
| Optimization of preparation technology of camphor seed kernel protein and its functional properties |
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投稿时间：2024-11-25 修订日期：2025-11-23 录用日期：2025-03-27
Published：2026-02-20
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240662 |
| KeyWord:camphor seed kernel protein ethanol washing process preparation technology functional property |
| FundProject:浙江省属科研院所扶持专项（330000240130304037004） |
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| 摘要点击次数: 1816 |
| 全文下载次数: 487 |
| Abstract: |
| In order to obtain higher purity and quality of camphor seed kernel protein, using camphor seed kernels as raw material, after defatting, an ethanol washing pretreatment was applied followed by protein extraction using the alkaline extraction and acid precipitation method. Single-factor experiments were used to optimize the ethanol washing process conditions and the protein preparation process conditions. A comparison was made between the protein from camphor seed kernels prepared with the ethanol washing pretreatment and that prepared without ethanol washing, focusing on subunit molecular mass, solubility, oil-holding capacity, foaming properties, and emulsifying properties. The results showed that the optimal conditions for the ethanol washing process of defatted camphor seed kernel powder were: ethanol volume fraction 65%, pH 7.0, extraction temperature 50 ℃, extraction time 90 min, and 3 extraction cycles. Under these conditions, the saponins extracted were 6.15 g/100 g with an extraction rate of 90%, while the protein loss was 0.7 g/100 g, representing a loss rate of approximately 2%. The optimal conditions for preparing camphor seed kernel protein were solid-to-liquid ratio 1∶ 12, extraction pH 9.0, and extraction time 90 min. Under these conditions, the protein purity reached 92.18% and the extraction rate was 48.25%. Ethanol washing caused the disappearance of the 15 kDa subunit and a reduction in the 21 kDa and 35 kDa subunits of the camphor seed kernel protein. After ethanol washing, the solubility, foam stability, emulsifying activity at pH 7.0 and pH 11.0, and emulsion stability under acidic conditions of the protein improved. However, the oil-holding capacity, foaming property, emulsifying activity under acidic conditions, and emulsion stability under neutral and alkaline conditions decreased. In conclusion, pretreating the raw material with ethanol washing followed by the alkaline extraction and acid precipitation process yields camphor seed kernel protein with high purity and improved partial functional properties. |
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