Study on Solubility, Water-Holding Capacity and Stability of Polypeptide from Camellia Seed Meal

Abstract:

The influence of temperature and pH on solubility, water-holding capacity (WHC) and stability of polypeptide from camellia seed meal were studied. The polypeptide was extracted from camellia seed meal by trypsin after ultrasonic pretreatment, with a degree of hydrolysis (DH) of 21.69%. At this DH, the camellia seed meal polypeptide (CSMP) has better solubility and WHC with a proper higher temperature or when its pH deviates from the isoelectric point. Moreover, the CSMP would not agglutinate in alkaline range even though it is heated to 121°C, and after storing under the condition of -18°C for a month, it would not precipitate after thawing. The results show that the CSMP has great solubility and WHC in both acidic and alkaline conditions, as well as good thermal stability and freezing storage stability in alkaline range.

• Periodical: Advanced Materials Research (Volumes 1033-1034)
• Pages: 758-761
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.1033-1034.758
• Online since: October 2014
• Authors: Shi Qin Yin, Guo Qin Liu*, Xin Qi Liu, Ying Sun
• Keywords: Camellia Seed Meal, Polypeptide, Solubility, Stability, Water-Holding Capacity

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