Abstract: This paper analyzed chemical compositions and grease composition of Dan Fenghou Mei seeds and physical properties of its protein. The result showed that the kernel was rich in fat and protein, the contents of fat and protein were 32.57±3.51% and 32.44±0.14%, respectively. The fatty acids of the kernel were mainly composed by oleic acid (62.6%) and linoleic acid (29.0%), the two fatty acids accounted for 91.3% of the total fatty acids. The total unsaturated fatty acid was 92.60%. Beta-tocopherol and γ-tocopherol were the major constituents of vitamin E, which contents were 32.22mg/100g and 9.68mg/100g, respectively. Amino acid analysis and scores indicated that the kernel protein was abundant in amino acids; Among them, glutamate was the most abundant amino acid, while limiting amino acid was lysine. The result of SDS-PAGE showed that the kernel protein was composed of six subunits with molecular weights ranging from 15kD to 47kD. The isoelectric point of the kernel protein is determined to be pH5.0. The emulsifying property and emulsifying stability of the kernel protein were 0.039 and 42.63min, respectively. The values of foaming ability and foam stability were 37.54% and 41.67%. The hydrophobicity of heated protein was 408.29±1.09, higher than that (295.21±12.38) of the non-heated sample. This study provided useful data for the development and utilization of the kernel.

Key words: Fenghou Mei seeds, chemical constituents, grease composition, physical properties of its protein