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Comparison of Physicochemical and Functional Properties of Idesia polycarpa Proteins from Different Extraction Sites
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Xuan LIU1, 2, 3, Yongchen LIU1, Jiamin ZHANG1, Jing ZHANG1, Zhanmei JIANG1, Hongxia FENG2, 3, Mingfa SONG2, 3, Juncai HOU1, 2, 3, *, Yunhe CHANG2, 3, *
Science and Technology of Food Industry | 2026, 47(1) : 43 - 53
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Science and Technology of Food Industry | 2026, 47(1): 43-53
• Papers Invited by Guest Editors- •
Comparison of Physicochemical and Functional Properties of Idesia polycarpa Proteins from Different Extraction Sites
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Xuan LIU1, 2, 3, Yongchen LIU1, Jiamin ZHANG1, Jing ZHANG1, Zhanmei JIANG1, Hongxia FENG2, 3, Mingfa SONG2, 3, Juncai HOU1, 2, 3, *, Yunhe CHANG2, 3, *
Affiliations
  • 1College of Food Science, Northeast Agricultural University, Harbin 150030, China
  • 2Engineering Technology Research Center for Processing and Comprehensive Utilization of Idesia polycarpa of National Forestry and Grassland Administration, Guiyang 550005, China
  • 3College of Food Science and Engineering, Guiyang University, Guiyang 550005, China
Published: 2026-01-01 doi: 10.13386/j.issn1002-0306.2025050176
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In this study, the physicochemical and functional properties of Idesia polycarpa whole fruit protein (IPWP), Idesia polycarpa pericarp protein (IPPP), and Idesia polycarpa seed protein (IPSP) were compared. To reveal the differences in the properties of Idesia polycarpa proteins in different extraction sites, it was also compared with commercially available soybean protein isolate (SPI) to explore the potential of Idesia polycarpa protein application. It was found that the protein content (69.13%±0.61%) and total amino acid content of IPSP were significantly higher than those of IPWP and IPPP (P<0.05). The three Idesia polycarpa proteins all exhibited a porous structure, with molecular weights below 45 kDa, among which IPSP had the most extended structure and the highest content of the 18.4 kDa subunit. At the same pH, IPWP and IPSP showed smaller average particle size and higher absolute value of Zeta-potential and surface hydrophobicity than IPPP. The three Idesia polycarpa proteins demonstrated superior solubility, foaming capacity, and emulsifying activity compared to SPI. Compared with IPWP and IPPP, IPSP possessed enhanced solubility, foam stability, emulsification and emulsion stability, especially at pH7, the solubility and emulsion stability of IPSP increased by 79.47% and 43.65%, respectively, than those of IPPP. In summary, the performance of the three Idesia polycarpa proteins was better than that of the commercially available SPI. IPSP showed the greater advantages in protein composition and functional properties. This study would provide the basic theoretical and technical support for the high-value utilization and development of Idesia polycarpa functional components.

Idesia polycarpa protein  /  different parts  /  physicochemical properties  /  functional properties
刘璇, 刘永辰, 张佳敏, 张静, 姜瞻梅, 冯红霞, 宋明发, 侯俊财, 常云鹤. 不同提取部位山桐子蛋白的理化及功能特性比较. 食品工业科技, 2026 , 47 (1) : 43 -53 . DOI: 10.13386/j.issn1002-0306.2025050176
Xuan LIU, Yongchen LIU, Jiamin ZHANG, Jing ZHANG, Zhanmei JIANG, Hongxia FENG, Mingfa SONG, Juncai HOU, Yunhe CHANG. Comparison of Physicochemical and Functional Properties of Idesia polycarpa Proteins from Different Extraction Sites[J]. Science and Technology of Food Industry, 2026 , 47 (1) : 43 -53 . DOI: 10.13386/j.issn1002-0306.2025050176
Appendix
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Year 2026 volume 47 Issue 1
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54
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Article Info
doi: 10.13386/j.issn1002-0306.2025050176
  • Receive Date：2025-05-21
  • Online Date：2026-10-24
  • Published：2026-01-01
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  • Received：2025-05-21
Affiliations
    1College of Food Science, Northeast Agricultural University, Harbin 150030, China
    2Engineering Technology Research Center for Processing and Comprehensive Utilization of Idesia polycarpa of National Forestry and Grassland Administration, Guiyang 550005, China
    3College of Food Science and Engineering, Guiyang University, Guiyang 550005, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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