Microwave-assisted Extraction Technology and Functional Properties of Protein from <i>Amygdalus communis</i> L. Seed Kernel

Wenmin YANG; Dong YANG; Haotian REN

doi:10.13386/j.issn1002-0306.2020070287

Volume 42 Issue 10

May 2021

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Science and Technology of Food Industry > 2021 > 42(10): 183-188. > DOI: 10.13386/j.issn1002-0306.2020070287

YANG Wenmin, YANG Dong, REN Haotian. Microwave-assisted Extraction Technology and Functional Properties of Protein from Amygdalus communis L. Seed Kernel [J]. Science and Technology of Food Industry, 2021, 42(10): 183−188. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020070287.

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Microwave-assisted Extraction Technology and Functional Properties of Protein from Amygdalus communis L. Seed Kernel

Heilongjiang Institute of Green Food Science, Harbin 150028, China

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Received Date: July 23, 2020
Available Online: March 15, 2021

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Abstract

Abstract

The protein was extracted from almond (Amygdalus communis L.) seed kernel by microwave-assisted alkaline extraction and acid precipitation method. Based on single factor test, the effect of microwave power, microwave time, extracted pH, extracted temperature and solid/liquid ratio (W/V) on the extraction rate of protein were studied according to L₁₆(4⁵) orthogonal test. The results showed that the optimum microwave-assisted extracting conditions of protein from almond seed kernel were microwave power 300 W, microwave time 180 s, extracted pH9.5, extracted temperature 50 ℃ and solid/liquid ratio 1:25 g/mL. The extraction rate of protein was 46.69% under the above optimal extracting conditions. Compared with commonly extracted methods, the functional properties of almond seed kernel protein by microwave-assisted were improved, such as solubility, water holding capacity, oil holding capacity, emulsifying ability and foaming ability were increased by 15.35%, 26.07%, 26.22%, 30.61% and 20.53%, respectively. the emulsion stability and foam stability were slightly decreased by 1.05% and 13.29%, respectively. It was concluded that microwave-assisted treatment would be favor to increase the extraction rate and improve functional properties of almond seed kernel protein.
- Amygdalus communis L.,
- protein,
- microwave-assisted extraction,
- functional properties

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