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Physicochemical and functional properties of protein isolate obtained from cottonseed meal

文献类型： 外文期刊

作者： Ma, Mengting 1 ; Ren, Yanjing 1 ; Xie, Wei 1 ; Zhou, Dayun 1 ; Tang, Shurong 1 ; Kuang, Meng 3 ; Wang, Yanqin 1 ; Du, Shuang-Kui 2 ;

作者机构： 1.College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi 712100, China

2.Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R China

3.;Chinese Acad Agr Sci, Inst Cotton Res, State Key Lab Cotton Biol, Anyang 455000, Henan, Peoples R China

4.Institute of Cotton Research of Chinese Academy of Agricultural Sciences, State Key Laboratory of Cotton Biology, Anyang 455000, Henan, China

关键词： Cottonseed meal;Protein isolate;Functional properties;Secondary structures

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2018 年 240 卷

页码：

收录情况： SCI

摘要： To investigate the effect of preparation methods of cottonseed meals on protein properties, the physicochemical and functional properties of proteins isolated from hot-pressed solvent extraction cottonseed meal (HCM), cold-pressed solvent extraction cottonseed meal (CCM) and subcritical fluid extraction cottonseed meal (SCM) were investigated. Cottonseed proteins had two major bands (at about 45 and 50 kD), two X-ray diffraction peaks (8.5 degrees and 19.5 degrees) and one endothermic peak (94.31 degrees C-97.72 degrees C). Proteins of HCM showed relatively more beta-sheet (38.3%-40.5%), and less beta-turn (22.2%-25.8%) and alpha-helix (15.8%-19.5%), indicating the presence of highly denatured protein molecules. Proteins of CCM and SCM exhibited high water/oil absorption capacity, emulsifying abilities, surface hydrophobicity and fluorescence intensity, suggesting that the proteins have potential as functional ingredients in the food industry.

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