title: Physicochemical and functional properties of protein extracts from Torreya grandis seeds.
abstract: Proteins extracted from Torreya grandis seeds were investigated for their physicochemical and functional properties. The results showed protein extracts from two cultivars of T. grandis, Shengzhou I (SZPI) and Dazinaiyou (DNPI), had similar protein contents and appropriate amino acid balances with about 41% of the essential amino acid. The molecular weights of seed protein fractions were mostly about 31-37kDa and 20-21kDa. SZPI and DNPI had similar denaturation temperature of around 93.7°C while free sulfhydryl group and disulfide bond contents were found to differ slightly. The surface hydrophobicity of DNPI was 982, significantly (p<0.05) greater than that of SZPI (649). Both proteins exhibited high solubilities and favourable emulsifying abilities, foaming and fat absorption capacities, although their in-vitro digestibilities were rather low. Therefore, T. grandis seed proteins have potential as valuable nutrition sources and functional ingredients in food industry.
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address: yumeinuan@163.com.
authors.forename: Mei
authors.initials: M
authors.lastname: Yu
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address: 13665179550@163.com.
authors.forename: Maomao
authors.initials: M
authors.lastname: Zeng
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address: qfflast@sina.com.
authors.forename: Fang
authors.initials: F
authors.lastname: Qin
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address: zyhe@jiangnan.edu.cn.
authors.forename: Zhiyong
authors.initials: Z
authors.lastname: He
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address: chenjie@jiangnan.edu.cn.
authors.forename: Jie
authors.initials: J
authors.lastname: Chen
mesh_terms: D004655:Emulsions / Q000737:chemistry; D057927:Hydrophobic and Hydrophilic Interactions; D008970:Molecular Weight; D010940:Plant Proteins / Q000737:chemistry* / Q000302:isolation & purification; D012639:Seeds / Q000737:chemistry*; D012995:Solubility; D032490:Taxaceae / Q000737:chemistry*; D013696:Temperature
chemical_list: D004655:Emulsions; D010940:Plant Proteins
keywords: Emulsifying abilities; Fat absorption capacity; Foaming capacities; In-vitro digestibility; Physicochemical properties; Protein extracts; Torreya grandis seeds