|
| Structural characteristics of proteins derived from the emulsion formed during aqueous extraction of oil-tea camellia seed oil |
| |
| DOI： |
| KeyWord:aqueous extraction oil-tea camellia seed oil emulsion protein structural characteristics |
| FundProject: |
| Author Name | Affiliation | | YANG Jianyuan 1,2 , ZHOU Kai1, YANG Yiwen1, YANG Yunxian3,ZHANG Binghuo1, ZHA Daiming1, DENG Zeyuan2 | 1.College of Pharmacy and Life Sciences, Jiujiang University, Jiujiang 332000, Jiangxi，China
2.State Key Laboratory of Food Science and Technology, Nanchang University,
Nanchang 330047, China
3.College of Tourism and Geography,
Jiujiang University, Jiujiang 332005, Jiangxi，China |
|
| Hits: 1063 |
| Download times: 875 |
| Abstract: |
| It is unavoidable emulsification in the process of aqueous extraction of oil-tea camellia seed oil. To explore the generative mechanism of emulsion, the proteins in the oil-tea camellia seed oil emulsion were separated and its structural characteristics was investigated. The results showed that the crude proteins separated from the emulsion had excellent emulsifying properties at pH 2.0,4.0,6.0,8.0 and pH 10.0. The purified proteins(PEP) were seven major subunits/proteins with a molecular weight arranged from 10 kDa to 35 kDa, among them, the 13 kDa protein was the most. The PEP was rich in Glu, Arg and Asp, and their contents were (40.36±0.14)%, (14.51±0.09)% and (7.74±003)%, respectively. The contents of α-helix, β-folded, β-corner and random coil in PEP were 25.71%, 31.55%, 19.07% and 23.83%, respectively, among which the content of β-folded was the most. Moreover, the solution of PEP exhibited a high endogenous fluorescence intensity and surface hydrophobicity. It is hypothesized that the PEP is one of the important factors in the formation of emulsion during the extraction of oil-tea camellia seed oil by aqueous method. |
| View full text View/Add Comment Download reader |
| Close |
|
|
|
