Study on ultrasonic extraction of almond cake protein from cake waste

YIN Zhen-xiong; ZHANG Ji; ZHAO Bao-tang; SONG Shen; LIN Yan-bin; ZHANG Ji

doi:10.13386/j.issn1002-0306.2013.19.050

YIN Zhen-xiong, ZHANG Ji, ZHAO Bao-tang, SONG Shen, LIN Yan-bin, ZHANG Ji. Study on ultrasonic extraction of almond cake protein from cake waste[J]. Science and Technology of Food Industry, 2013, (19): 262-265. DOI: 10.13386/j.issn1002-0306.2013.19.050

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Study on ultrasonic extraction of almond cake protein from cake waste

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Ultrasound-assisted extraction of protein from Prunus armeniaca L var ansu Maxim in Gansu was studied.The three parameters (extraction time, pH value and extraction temperature) were optimized using the Box-Behnken design (BBD) with a quadratic regression model built by using response surface methodology (RSM) .The optimal extraction conditions for protein were determined as follows: extraction time 1.2h, pH 11 and extraction temperature 48℃, the highest yield of protein 79.74% ± 0.60% was achieved.

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Study on ultrasonic extraction of almond cake protein from cake waste

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