Study On Factors Of Affecting The Quality Of Edible Camellia Oil And Camellia Seed Cake Protein

China is the world's largest base of camellia oil production. The soil and processing technology etc of camellia seed has important implications for the quality of camellia oil, but the research is little and not in-depth enough. The utilization of camellia seed cake also is very low, resources wasting are serious. Therefore, the utilization improvement of camellia seed is urgent. At first, the composition of camellia seed and camellia seed cake was determined and analyzed. A comprehensive and systematic research and discuss on camellia seed including: influence factor of camellia oil quality, extraction, purification, isolation functional properties and digestion in vitro of camellia seed cake protein was carried out. The objective of this study was to provide basis for exploitation of camellia seed.1. The content of Fe and K were highest in camellia seed, followed by Cr, Mg and Zn, Cu,Pb and P were low. Correlation analyzed showed that: Ca had a close positive correlation with 9c 16:1, and negative correlation with 20:5 n-3; Cu had a close positive correlation with 18:0, and negative correlation with 9t 11c 18:2; Fe had a close negative correlation with 9t 11c 18:2 and 20:5n-3 ; K had close positive correlation with the 18:0,11c 18:1 ; Mg had a close negative correlation with 11c 18:1; Zn had close positive correlation with 15:0,22:5 n-6 and 22:6 n-3; Cr and Al hah signifieantly correlated with 9c 16:1; Al had close negative correlation with the 17:0,20:5 n-3; Pb hadn't strong correlation with fatty acids. Correlation analyzed of elements between camellia seed and soil showed that: K had negative correlation, Pb hah positive correlation, P had significant positive correlation.2. Using TLC confirms fatty acids of edible camellia oil and its byproduct exist as triglyceride and free fatty acids. The composition of camellia oil fatty acid mainly were unsaturated fatty acids, mostly were oleic acid(75 %) and linoleic acid (7.635-8.538%) , saturated fatty acids (11%) mainly were palmitic acid and stearic Acid. Refining parameters at each process have an important impact on the quality of camellia oil. The composition of camellia oil fatty acid will be changed with different process; Compared to that in squeeze camellia oil, the composition of camellia oil is more complicated in extraction camellia oil form camellia seed cake, monounsaturated fatty acids was lower, but content of polyunsaturated fatty acids and saturated fatty acids was higher; By-product of the camellia oil is mainly free fatty acids, and their composition is similar to that of edible camellia oil, but 9t/11t 18:1 is significantly increased, up to 4.132% which is much higher than 0.342% of edible camellia oil.3. Using the harvest yields of camellia seed cake protein as the criterion, investigated the alkaline extracting process of camellia seed cake protein. The orthogonal experiment and single factor test were carried out to confirm the optimum protein extracting treatment, Results indicated: the optimal extraction conditions were 0.1mol/LNaOH solution with a flour/solvent ratio of 1:30 at 45℃for 5h. Under these conditions, the extraction rate was up to 69.86%.4. The extraction solution was precipitated by salt. The camellia seed cake protein after precipitated was decoloured by acetone, and desalted by dialysis and then dried under vacuum condition to obtain protein powder. The concentration of camellia seed cake protein in the product is 84.41%. SDS-PAGE analysis showed that camellia seed cake protein is composed of seven subunits, the molecular weight between 12kDa to 116kDa. Three fractions of Proteins were found after Sephadex-G200 chromatography.5. Water absorption, oil absorption, emulsion capacity, emulsion stability, foaming capacity and foaming stability of camellia seed cake protein were tested and were compared to soybean protein. The results were that water absorption,emulsion capacity and foaming capacity of camellia seed cake protein were lower than soybean protein, but camellia seed cake protein have higher oil absorption and emulsion stability. Determinate the camellia seed cake protein digestibility by using pepsin-trypsin digestion in vitro: the protein digestibility is 76.6 percent. All of these showed that camellia seed cake protein has good functional properties. So, camellia seed cake protein is likely to a good protein resource, there is considerable potential for exploder.