Food and Fermentation Industries >

2024 , Vol. 50 >Issue 2: 67 - 77

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033949

Comparison of protein structure, physicochemical properties, and functional properties of four components in Schisandra chinensis

  • WANG Haidong ,
  • ZHANG Hongyin ,
  • CAO Jun ,
  • LI Guangzhe ,
  • YAN Mingming ,
  • ZHAO Daqing
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  • 1(Jilin Ginseng Academy, Changchun University of Chinese Medicine, Changchun 130117, China)
    2(Jilin Province Technology Innovation Center of Traditional Chinese Medicine Health Food, Changchun 130117, China)

Received date: 2022-10-14

  Revised date: 2022-11-13

  Online published: 2024-02-27

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Abstract

Albumin, globulin, gliadin, and glutelin were extracted from the defatted powder of Schisandra chinensis by the four-step method of Osborne. The structure, physicochemical properties, and functional properties of the four fractional proteins were analyzed and compared. Results showed that the nutritional components of the four protein fractions were significantly different, the protein content of glutelin was the highest while the fat content was the lowest, and the protein extraction rate was the highest. There were differences in the subunit bands of 10-180 kDa and 3.3-33.0 kDa between reductive and non-reductive electrophoresis, and the molecular weight of gliadin was 5 kDa by ultra-low molecular weight electrophoresis. Scanning electron microscope (SEM) showed different surface structures and aggregation degrees of the four fractional proteins, and glutelin was the loosest. Fourier transform infrared absorption (FTIR) spectra confirmed the differences in the secondary structures of different protein components. In addition, the thermal stability, solubility, water holding capacity, oil holding capacity, emulsification and emulsification stability, and foamability and foam stability of glutelin were all optimal, revealing that the composition and structure of the four proteins were different, leading to differences in their physicochemical properties and functional properties.

Key words： Schisandra chinensis; fractional protein; structure; physicochemical property; functional characteristics

Cite this article

WANG Haidong , ZHANG Hongyin , CAO Jun , LI Guangzhe , YAN Mingming , ZHAO Daqing . Comparison of protein structure, physicochemical properties, and functional properties of four components in Schisandra chinensis[J]. Food and Fermentation Industries, 2024 , 50(2) : 67 -77 . DOI: 10.13995/j.cnki.11-1802/ts.033949

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