Effects of Different Oil Extraction Methods on Functional and Structural Properties of Protein Extracted from Cottonseed Meal

doi:10.7506/spkx1002-6630-20180110-129

Abstract

Abstract: This study was conducted to analyze the functional properties and structural characteristics of proteins extracted from hot-pressed solvent extracted cottonseed meal (HCM), cold-pressed solvent extracted cottonseed meal (CCM) and subcritical fluid extracted cottonseed meal (SCM) by ultrasonic-assisted alkaline hydrolysis. The results indicated that each of the four proteins contained two major subunits (about 50 and 45 kDa) and showed one endothermic peak. The initial temperature, denaturation temperature and enthalpy change were 85.6–87.8, 94.3–97.7 ℃ and 5.6–7.9 J/g, respectively. The protein isolated from HCM (HCMPI) had the lowest disulfide bond level along with many low-molecular mass subunits. The secondary structures of the proteins isolated from SCM (SCMPI) and CCM (CCMPI) showed less β-sheet and more α-helix and β-turn. HCMPI showed the highest denaturalization temperature. SCMPI had high water-absorbing capacity, oil-absorbing capacity, emulsion stability, foaming characteristics, surface hydrophobicity, and fluorescence intensity. CCMPI had higher water-absorbing capacity, oil-absorbing capacity, surface hydrophobicity, and fluorescence intensity than HCMPI. The denaturation level of SCMPI was lowest, suggesting better retention of the natural structural properties and functional properties.

Key words: oil extraction method, cottonseed protein, structural properties, functional properties

CLC Number:

TS224.3

FU Jiayang, MA Mengting, GUO Ying, JIANG Fan, DU Shuangkui. Effects of Different Oil Extraction Methods on Functional and Structural Properties of Protein Extracted from Cottonseed Meal[J]. FOOD SCIENCE, 2019, 40(3): 122-128.

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Effects of Different Oil Extraction Methods on Functional and Structural Properties of Protein Extracted from Cottonseed Meal

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