Optimization of two-stage foam separation of almond protein

In order to study the best process of extracting almond protein by foam separation method,the two stage foam separation process of almond protein was established by Taguchi test design method on the basis of the effect of feed pH,feed concentration,bubbling gas velocity and bubbling time on the separation effect of almond protein. The result showed that the optimal parameters for two-stage foam separation were obtained as follows:Feed pH4.0,feed concentration was 6 g/L,gas velocity was 400 mL/min,and bubble time was 10 min. Under these conditions,protein content was 75.23%,84.71% respectively and protein recovery rate was 79.48%,71.19% respectively at the one and two-stage foam separation. The results showed that the two-stage foam separation method could be used as a new method to separate almond protein.