Ma Mengting, Ren Yanjing, Xie Wei, Zhou Dayun, Tang Shurong, Kuang Meng, Wang Yanqin, Du Shuang-Kui
College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
Institute of Cotton Research of Chinese Academy of Agricultural Sciences, State Key Laboratory of Cotton Biology, Anyang 455000, Henan, China.
Food Chem. 2018 Feb 1;240:856-862. doi: 10.1016/j.foodchem.2017.08.030. Epub 2017 Aug 8.
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 50kD), two X-ray diffraction peaks (8.5° and 19.5°) and one endothermic peak (94.31°C-97.72°C). Proteins of HCM showed relatively more β-sheet (38.3%-40.5%), and less β-turn (22.2%-25.8%) and α-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.
为研究棉籽粕制备方法对蛋白质性质的影响，对从热榨溶剂浸出棉籽粕（HCM）、冷榨溶剂浸出棉籽粕（CCM）和亚临界流体萃取棉籽粕（SCM）中分离得到的蛋白质的理化性质和功能性质进行了研究。棉籽蛋白有两条主要条带（约45和50kD）、两个X射线衍射峰（8.5°和19.5°）和一个吸热峰（94.31°C - 97.72°C）。HCM的蛋白质显示出相对较多的β-折叠（38.3% - 40.5%），较少的β-转角（22.2% - 25.8%）和α-螺旋（15.8% - 19.5%），表明存在高度变性的蛋白质分子。CCM和SCM的蛋白质表现出高的水/油吸收能力、乳化能力、表面疏水性和荧光强度，表明这些蛋白质有潜力作为食品工业中的功能成分。
