油茶储藏蛋白提取过程组分迁移对其功能特性的影响  

Effect of Component Migration during the Extraction Process on Functional Properties of Seed Storage Proteins from Camellia oleifera Abel.

作　　者：杨晓莉 周际松 尚伟 彭登峰 邓乾春[2] 金伟平 YANG Xiaoli;ZHOU Jisong;SHANG Wei;PENG Dengfeng;DENG Qianchun;JIN Weiping(School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;Key Laboratory of Oilseeds Processing,Ministry of Agriculture and Rural Affairs,Oil Crops Research Institute,Chinese Academy of Agricultural Sciences,Wuhan 430062,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430023 [2]中国农业科学院油料作物研究所,农业农村部油料加工重点实验室,湖北武汉430062

出　　处：《食品科学》2024年第11期91-99,共9页Food Science

基　　金：武汉市科技创新知识专项(2022020801020400);国家自然科学基金面上项目(32072152)。

摘　　要：本研究以我国特色木本油料油茶储藏蛋白提取为对象,采用组学分析、分子对接等技术,研究提取过程中皂素伴随、组分迁移和相互作用对蛋白质组成与功能性质的影响。结果表明,碱法提取油茶储藏蛋白的最佳工艺条件为料液比1∶10(g/mL)、提取pH 8.0,该条件下提取率达75.8%,皂素/蛋白比值为2.60。11S球蛋白在pH 4.5时先沉淀,皂素/蛋白比值为0.36;清蛋白约占总储藏蛋白69%,提取过程与皂素共存,其皂素/蛋白比值为3.73。油茶储藏蛋白中清蛋白与球蛋白的起泡性均大于200%,乳化活性指数为16.7 m^(2)/g,皂素与蛋白质的相互作用能显著提升乳化稳定性。本研究可为特色油料蛋白质高值化利用与功能配料开发提供理论参考。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 m^(2)/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.

关 键 词：油茶储藏蛋白 碱提酸沉 皂素 组分迁移 功能特性 

分 类 号：TS201.2[轻工技术与工程—食品科学]