Camellia bee pollen protein isolates were extracted by cell wall disruption using ultrasonication, freeze-thawing, enzymatic hydrolysis, and their combinations. The effects of these methods on microstructure of cell wall, protein release, protein yield, physiochemical properties and structure of proteins were investigated. As compared with physical treatments (ultrasonication, freeze-thawing and their combination), the enzymatic hydrolysis significantly improved the yield of proteins, because it not only promoted the release of proteins from the inside of pollen, but also released proteins in pollen wall. The proteins extracted by enzymatic hydrolysis method also exhibited better solubility, emulsifying and gelation properties due to the partial hydrolysis of proteins by protease. In addition, when ultrasound was combined with freeze-thawing or enzymatic hydrolysis, it could further improve the yield of proteins and the functional properties of proteins, which was mainly related to the changes of protein structure induced by cavitation effect of ultrasound.

山茶花蜂花粉蛋白分离物是通过使用超声波、冻融、酶水解及其组合破坏细胞壁来提取的。研究了这些方法对细胞壁微观结构、蛋白质释放、蛋白质产量、理化性质和蛋白质结构的影响。与物理处理（超声、冻融及其组合）相比，酶解显着提高了蛋白质的得率，因为它不仅促进了蛋白质从花粉内部的释放，也促进了花粉壁中蛋白质的释放。由于蛋白酶对蛋白质进行部分水解，酶解法提取的蛋白质也表现出更好的溶解性、乳化性和胶凝性。此外，