Exploring Camellia oleifera Abel seed cake as sustainable source of protein for food applications: A review

被引：0
作者：
Zongo, Abel Wend-Soo [1 ,2 ]
Jin, Chengyu [1 ]
Yu, Ningxiang [1 ,3 ]
Cheng, Hongcai [3 ]
Youssef, Mahmoud [5 ,6 ]
Zogona, Daniel [7 ]
Nie, Xiaohua [1 ]
Lu, Yuanchao [1 ]
Ye, Qin [4 ]
Meng, Xianghe [1 ]
机构：
[1] Zhejiang Univ Technol, Coll Food Sci & Technol, Hangzhou 310014, Zhejiang, Peoples R China
[2] Univ Joseph Ki Zerbo, Ctr Res Biol Sci Food & Nutr, Dept Biochem & Microbiol, BP 7021, Ouagadougou, Burkina Faso
[3] Zhejiang WangLin Biotech Co Ltd, Quzhou 324100, Zhejiang, Peoples R China
[4] Zhejiang Shuren Univ, Coll Biol & Environm Engn, Hangzhou 310015, Peoples R China
[5] Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China
[6] Al Azhar Univ, Fac Agr, Food Sci & Technol Dept, Cairo 11651, Egypt
[7] Univ Manitoba, Dept Food & Human Nutr Sci, Winnipeg, MB, Canada
来源：
FOOD CHEMISTRY | 2025年 / 470卷
基金：
中国国家自然科学基金;
关键词：
Camellia oleifera cake; Plant-based protein; Modification; Functionality; Food system; RICE BRAN PROTEIN; EMULSIFYING PROPERTIES; FUNCTIONAL-PROPERTIES; ENZYMATIC-HYDROLYSIS; EXTRACTION; SEPARATION;
D O I：
10.1016/j.foodchem.2024.142595
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The demand for sustainable plant-based protein is rising due to concerns over the environmental impact of animal-based protein. One promising yet overlooked protein source is the seed cake generated from Camellia oleifera oil extraction (COSC), which contains 14-20 % crude protein. COSC protein (COSCP) exhibit excellent nutritional and functional properties making it a promising ingredient for innovative food products. However, its adoption remains limited. This review discusses COSCP extraction methods, functional properties, and food applications to promote its broader utilization. It also examined how oil extraction methods influence COSCP functional characteristics and explores modification techniques to enhance its functionality. COSCP has excellent functional properties, making it suitable for use as emulsifier, foaming, and gelling agents in food systems. However, cross-linking of COSCP with saponins and phenolics during seed processing compromise the protein yield, purity, and functionality and need to be addressed to fully unlock the potential of COSCP in food applications.
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页数：13
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