Deep eutectic solvent extraction of Camellia oleifera seed meal protein: Functional properties, antioxidant hydrolysate production and molecular mechanism compared with alkaline extraction

IF 10.4 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2026-12-01 Epub Date: 2026-09-28 DOI:10.1016/j.foodchem.2026.151365

Kexin Li, Zhenlong Guo, Yudong Zhao, Changxia Sun, Haolin Wu, Yanjun Lin, Qiang Li

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引用次数: 0

Abstract

Conventional alkaline extraction of Camellia oleifera seed meal (COSM) protein is not satisfactory in extraction effects and co-extraction of antinutritional saponins. This study compared five choline chloride-based deep eutectic solvents (DESs). The choline chloride/1,4-butanediol system (DES-5) showed the most favorable balance. In detail, it increased protein content from 33.91% to 50.84% while maintaining a comparable extraction rate (33.12% vs. 30.11%) and reduced saponin-equivalent levels versus alkaline extraction. DES-5-extracted protein (DES5-P) showed higher α-helix content, lower free sulfhydryl content, and significantly improved emulsifying and foaming stability. Density functional theory indicated the DES-5 system is stabilized primarily by hydrogen bonds and supplemented by van der Waals. Molecular dynamics revealed that DES-5 achieved protein extraction mainly through hydrogen bonds and electrostatic interactions. Enzymatic hydrolysates of DES5-P and their <3 kDa fractions showed greater radical-scavenging activity than alkaline-extracted protein. These findings support DES-5 as an effective extraction method for COSM protein valorization.

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深层共熔溶剂萃取油茶籽粕蛋白：功能特性、抗氧化水解产物及与碱性萃取比较的分子机理

传统碱法提取油茶籽粕蛋白的提取效果和抗营养皂素的共提取效果不理想。本研究比较了五种氯化胆碱型深共晶溶剂（DESs）。氯化胆碱/1,4-丁二醇体系（DES-5）表现出最有利的平衡。其中，蛋白质含量从33.91%提高到50.84%，同时保持了相当的提取率（33.12% vs. 30.11%），并降低了皂苷当量水平。des -5萃取蛋白(DES5-P) α-螺旋含量较高，游离巯基含量较低，乳化和发泡稳定性显著提高。密度泛函理论表明DES-5体系以氢键为主，范德华键为辅。分子动力学表明DES-5主要通过氢键和静电相互作用实现蛋白质的提取。酶解物DES5-P及其<； 3kda组分比碱性提取的蛋白质具有更强的自由基清除活性。这些结果支持DES-5作为一种有效的COSM蛋白增值提取方法。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.