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

doi:10.3969/j.issn.1000-2561.2019.04.022

Abstract

Abstract:

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

HE Wei,ZHENG Qingli,CHEN Jian,CAO Xianying. Effect of Decolorization with Hydrogen Peroxide on the Structure and Functional Properties of Protein from Camellia Oleifera Seed Cake[J]. Chinese Journal of Tropical Crops, 2019, 40(4): 766-772.

Figures/Tables 7

References 25

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结构性质 Structural properties	未脱色蛋白 Non-decolorized protein	双氧水脱色蛋白 Decolorized protein
表面疏水性 Surface hydrophobicity	33.99±0.76	34.68±0.21^*
游离巯基 Free sulfhydryl group	6.48±0.14	4.91±0.59^*
总巯基 Total sulfhydryl group	10.85±0.03	9.25±0.84^*

结构性质 Structural properties	未脱色蛋白 Non-decolorized protein	双氧水脱色蛋白 Decolorized protein
表面疏水性 Surface hydrophobicity	33.99±0.76	34.68±0.21^*
游离巯基 Free sulfhydryl group	6.48±0.14	4.91±0.59^*
总巯基 Total sulfhydryl group	10.85±0.03	9.25±0.84^*

功能性质 Functional properties	未脱色蛋白 Non-decolorized protein	双氧水脱色蛋白 Decolorized protein
乳化性 Emulidibility	14.48±0.35	14.01±0.65^*
乳化稳定性 Emulsifying stability	29.64±1.24	29.14±0.79^*
起泡性 Foaming activity	38.33±1.28	33.33±2.43^*
泡沫稳定性 Foaming stability	66.67±2.18	48.33±1.54^**
持油性 Oil holding capacity	2.26±0.01	2.71±0.15^*
持水性 Water holding capacity	1.83±0.02	2.05±0.03^*

功能性质 Functional properties	未脱色蛋白 Non-decolorized protein	双氧水脱色蛋白 Decolorized protein
乳化性 Emulidibility	14.48±0.35	14.01±0.65^*
乳化稳定性 Emulsifying stability	29.64±1.24	29.14±0.79^*
起泡性 Foaming activity	38.33±1.28	33.33±2.43^*
泡沫稳定性 Foaming stability	66.67±2.18	48.33±1.54^**
持油性 Oil holding capacity	2.26±0.01	2.71±0.15^*
持水性 Water holding capacity	1.83±0.02	2.05±0.03^*