The long-standing challenge of Camellia protein use is eliminating the saponins in the extraction process, as a high level of saponins imparts an off-taste. Here, we designed a mild acid (pH 6.0) and high-salt (0.5–3.0 M) extraction using NaCl, KCl, CaCl 2 , and MgCl 2 solutions as solvents, which realized a protein yield of 71.2–81.4%. After dialysis, almost 90% of the saponins in the Camellia protein was removed. Through proteomic analysis, the proteins in Camellia albumin were shown to include Bet v I/major latex protein domain-containing ...
