Characteristics and emulsifying properties of two protein fractions derived from the emulsion formed during aqueous extraction of Camellia oil
Characteristics and emulsifying properties of two protein fractions derived from the emulsion formed during aqueous extraction of Camellia oil
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山茶油水萃取过程中形成的乳液中两种蛋白质组分的特性和乳化特性
DOI：
10.1016/j.foodhyd.2018.08.043
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发表时间：
2019-02
影响因子：
10.7
通讯作者：
Deng Ze Yuan
中科院分区：
文献类型：
--
作者：
Yang Jian Yuan;Peng Bin;Wang Mei;Zou Xian Guo;Yin Yu Long;Deng Ze Yuan
乳化是油茶籽水提过程中油脂难以分离的关键问题。因此，需要进行破乳以恢复和提高油收率。为了研究形成稳定乳液的主要蛋白质成分，从山茶油水提过程中形成的乳液中获得了山茶油种子可乳化蛋白（CSEP），并从CSEP中分离纯化了两个主要蛋白组分（CSEP-A和CSEP-B）。CSEP-A由少量多糖和7个主要亚基/蛋白质组成，分子量范围为13至35 kDa。CSEP-B是分子量范围为13-15 kDa的蛋白质混合物。在中性pH条件下，CSEP-A比CSEP-B具有更强的内源荧光强度和更高的表面疏水性。CSEP-A蛋白二级结构中β折叠较多，α螺旋较少。CSEP-A和CSEP-B均富含Glu、Arg和Asp。CSEP-A的疏水氨基酸含量（33.47 ± 2.35%）显著高于CSEP-B（18.70 ± 0.03%）（p < 0.05）。CSEP-A的乳化活性指数（EAI）显著高于CSEP-B（p <0.05），分层指数（CI）显著低于CSEP-B（p < 0.05），乳化稳定性指数（ESI）与CSEP-B相近，且CSEP-A形成的乳滴稳定性更好。CSEP-A中的主要乳化蛋白是油质蛋白，这可能是CSEP-A具有优异乳化性能的原因之一。
Emulsification is a key issue which makes oil hard to be separated during aqueous extraction fromCamellia Oleifera Abel.seeds. Therefore, de-emulsification is required to recover and enhance oil yield. To investigate the major protein components resulting in a stable emulsion, the emulsifiable proteins ofCamellia oleifera Abel.seeds (CSEP) were obtained from the emulsions formed during aqueous extraction ofCamelliaoil, and two major protein fractions (CSEP-A and CSEP-B) were isolated and purified from CSEP. CSEP-A consisted of a small amount of polysaccharides and seven major subunits/proteins with a molecular weight ranging from 13 to 35 kDa. CSEP-B was a protein mixture with a molecular weight range of 13–15 kDa. At neutral pH condition, CSEP-A had higher intrinsic fluorescence intensity and surface hydrophobicity compared to CSEP-B. There were more β-sheet, but lesser α-helix in protein secondary structure of CSEP-A. Both CSEP-A and CSEP-B were rich in Glu, Arg and Asp. However, hydrophobic amino acids contents in CSEP-A (33.47 ± 2.35%) was significantly higher (p < 0.05) than that in CSEP-B (18.70 ± 0.03%). CSEP-A had a significantly higher (p < 0.05) emulsifying activity index (EAI), significantly lower (p < 0.05) creaming index (CI) and similar emulsion stability index (ESI) compared to CSEP-B, and the emulsion droplets formed with CSEP-A showed better stability. Oleosins were found to be major emulsifiable proteins in CSEP-A, which may contribute to the excellent emulsifying properties of CSEP-A.
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优化精炼温度以减少茶籽油中必需脂肪酸和生物活性化合物的损失
影响因子：
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作者：
Hui Chen;Rongbin Hu;Hong Zhang;Guoxin Shen
通讯作者：
Guoxin Shen
DOI：
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发表时间：
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期刊：
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影响因子：
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影响因子：
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作者：
Deleu, Magali;Vaca-Medina, Guadalupe;Mouloungui, Zephirin
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Mouloungui, Zephirin
DOI：
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发表时间：
2015
期刊：
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影响因子：
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作者：
Jonathan J. O'Sullivan;B. Murray;Cal Flynn;I. Norton
通讯作者：
Jonathan J. O'Sullivan;B. Murray;Cal Flynn;I. Norton
豌豆 [Pisum sativum (L.)] 蛋白质的 pH 依赖性乳化特性
影响因子：
10.7
作者：
Liang, Han-Ni;Tang, Chuan-He
通讯作者：
Tang, Chuan-He