Welcome to Chinese Journal of Tropical Crops,

Chinese Journal of Tropical Crops ›› 2019, Vol. 40 ›› Issue (4): 766-772.DOI: 10.3969/j.issn.1000-2561.2019.04.022

• Agricultural Product Processing, Preservation, Storage, Analysis and Detection • Previous Articles     Next Articles

Effect of Decolorization with Hydrogen Peroxide on the Structure and Functional Properties of Protein from Camellia Oleifera Seed Cake

HE Wei,ZHENG Qingli,CHEN Jian(),CAO Xianying()   

  1. College of Food Science and Technology, Hainan University, Haikou, Hainan 570228, China
  • Received:2018-10-09 Revised:2018-12-19 Online:2019-04-15 Published:2019-05-21
  • Contact: Jian CHEN,Xianying CAO


In order to remove the pigment of seed cake protein from Camellia Oleifera, the protein extract was treated with 4% (V/V) hydrogen peroxide at 40 ℃ for 1 h, and a better decolorization effect was obtained. However, the effect of decolorization with hydrogen peroxide on the function and structure of the protein was worthy of discussion. The changes of protein structure and function before and after decolorization were studied by measuring denaturation temperature, surface hydrophobicity and sulfhydryl content, analyzing infrared spectrum, X-ray diffraction peak and microstructure, etc. Decolorization with hydrogen peroxide caused the surface hydrophobicity increased, the sulfhydryl content decreased, and the disulfide bond content remained basically unchanged, and the chemical bond strength weakened. But the basic skeleton, the microstructure, the position and intensity of the X-ray diffraction peak of C. sinensis were basically the same. The heat denaturation temperature increased, the isoelectric point did not change, but the solubility, emulsifying properties, emulsion stability, foaming ability and foam stability of protein decreased, and oil and water holding capacity increased. The results showed that the decolorization of hydrogen peroxide did not significantly affect the protein structure, but its funct-ional properties were affected.

Key words: hydrogen peroxide decolorization, protein from Camellia Oleifera seed cake, structure, functional properties