Abstract
Proteins extracted from Torreya grandis seeds were investigated for their physicochemical and functional properties. The results showed protein extracts from two cultivars of T. grandis, Shengzhou I (SZPI) and Dazinaiyou (DNPI), had similar protein contents and appropriate amino acid balances with about 41% of the essential amino acid. The molecular weights of seed protein fractions were mostly about 31-37kDa and 20-21kDa. SZPI and DNPI had similar denaturation temperature of around 93.7°C while free sulfhydryl group and disulfide bond contents were found to differ slightly. The surface hydrophobicity of DNPI was 982, significantly (p<0.05) greater than that of SZPI (649). Both proteins exhibited high solubilities and favourable emulsifying abilities, foaming and fat absorption capacities, although their in-vitro digestibilities were rather low. Therefore, T. grandis seed proteins have potential as valuable nutrition sources and functional ingredients in food industry.
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