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Research Progress of Camellia oleifera Seed Cake Protein and Its Prospect in Food Application
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Wei WU1, 2, Yanxin CHEN1, Siyi DENG1, Zixin WEN1, Yanan LONG1, Huaguo ZHU1, 2, *
Science and Technology of Food Industry | 2026, 47(13) : 468 - 478
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Science and Technology of Food Industry | 2026, 47(13): 468-478
• Reviews •
Research Progress of Camellia oleifera Seed Cake Protein and Its Prospect in Food Application
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Wei WU1, 2, Yanxin CHEN1, Siyi DENG1, Zixin WEN1, Yanan LONG1, Huaguo ZHU1, 2, *
Affiliations
  • 1College of Biology and Agricultural Resources, Huanggang Normal University, Huanggang 438000, China
  • 2Hubei Key Laboratory of Economic Forest Germplasm Improvement and Resources Comprehensive Utilization, Huanggang Normal University, Huanggang 438000, China
Published: 2026-07-01 doi: 10.13386/j.issn1002-0306.2025060206
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In order to explore the full potential of Camellia oleifera seed cake protein (COSCP), this paper reviews the nutritional value, functional properties, bioactivity, functional modification, and food applications of COSCP, which reveals that COSCP is a food ingredient with high nutritional value, excellent functional properties, and sustainability, poised to play a key role in the development of functional foods and ingredients. The present paper sets out the current research priorities for COSCP, including the development of efficient extraction techniques, the deepening of understanding of its functional properties to enable innovative applications across food categories, and the exploration of its nutritional composition and potential health benefits. In addition, future research should concentrate on the advancement of fast-moving consumer goods development, the conducting of consumer acceptance studies, the assessment of environmental impacts, the investigation of effective methods to enhance COSCP stability and palatability, and the optimisation of its functional characteristics for a range of food applications. The above findings provide significant references for the high-value utilisation of Camellia seed cake meal.

Camellia oleifera seed cake  /  protein  /  functional modification  /  food application
吴伟, 陈颜馨, 邓思怡, 文子欣, 龙亚南, 朱华国. 油茶饼粕蛋白研究进展及在食品应用中的展望. 食品工业科技, 2026 , 47 (13) : 468 -478 . DOI: 10.13386/j.issn1002-0306.2025060206
Wei WU, Yanxin CHEN, Siyi DENG, Zixin WEN, Yanan LONG, Huaguo ZHU. Research Progress of Camellia oleifera Seed Cake Protein and Its Prospect in Food Application[J]. Science and Technology of Food Industry, 2026 , 47 (13) : 468 -478 . DOI: 10.13386/j.issn1002-0306.2025060206
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Year 2026 volume 47 Issue 13
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doi: 10.13386/j.issn1002-0306.2025060206
  • Receive Date：2025-06-18
  • Online Date：2026-10-24
  • Published：2026-07-01
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  • Received：2025-06-18
Affiliations
    1College of Biology and Agricultural Resources, Huanggang Normal University, Huanggang 438000, China
    2Hubei Key Laboratory of Economic Forest Germplasm Improvement and Resources Comprehensive Utilization, Huanggang Normal University, Huanggang 438000, 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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