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.
Citation: 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.

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

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