@article{YANG2024, 
author = {Xiaoli YANG and Jisong ZHOU and Wei SHANG and Dengfeng PENG and Qianchun DENG and Weiping JIN},
title = {Effect of Component Migration during the Extraction Process on Functional Properties of Seed Storage Proteins from Camellia oleifera Abel.},
year = {2024},
journal = {Food Science},
volume = {45},
number = {11},
pages = {91-99},
keywords = {Camellia oleifera Abel. seed storage proteins, alkaline extraction and acid precipitation, saponin, component migration, functional properties},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20231011-084},
doi = {10.7506/spkx1002-6630-20231011-084},
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.}
}