Study on the Structure and Functional Characteristics of Several Cotton Seed Cake Proteins
This article analyzes the physicochemical,functional,and structural properties of proteins extracted from four types of hot pressed cottonseed cake powder,two types of cold pressed cottonseed cake powder,and one type of subcritical extraction cottonseed cake powder.It explores the influence of oil extraction methods on the protein properties and structure of cake powder and explains the reasons for the differences in protein func-tional characteristics.Cold pressed cottonseed cake protein has higher water absorption and oil absorption than hot pressed cottonseed cake protein.Subcritical extraction of cottonseed cake protein has the highest water ab-sorption,oil absorption,emulsification stability,and foaming properties.There were significant differences in the solubility of 7 types of cottonseed cake proteins,among which Tiankang cottonseed cake protein showed the best solubility.Subcritical extraction of cottonseed cake and cold pressed cottonseed cake protein have higher surface hydrophobicity than hot pressed cottonseed cake protein.The protein denaturation temperature obtained from hot pressed cottonseed cake is the highest.Cold pressed cottonseed cake has a much smaller impact on the degree of protein denaturation compared to hot pressed cottonseed cake,retaining as much of the nutritional components of cottonseed protein as possible and possessing high functional characteristics.The degree of protein denaturation in subcritical extraction of cottonseed cake has the least impact and exhibits good functional characteristics.
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