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.

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.