Optimization of Synchronous Extraction Process of Oil and Polypeptide from Walnut by Aqueous Enzymatic Method and the Fatty Acid Composition Analysis of Its Oil

LIU Xuanxuan; WU Yingmin; ZHU Zhenbao; LI Daoming; WANG Jiankang; HUANG Junrong; FENG Li; CAO Yungang

doi:10.13386/j.issn1002-0306.2021120102

Volume 43 Issue 18

Sep. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(18): 217-224. > DOI: 10.13386/j.issn1002-0306.2021120102

LIU Xuanxuan, WU Yingmin, ZHU Zhenbao, et al. Optimization of Synchronous Extraction Process of Oil and Polypeptide from Walnut by Aqueous Enzymatic Method and the Fatty Acid Composition Analysis of Its Oil[J]. Science and Technology of Food Industry, 2022, 43(18): 217−224. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021120102.

Citation:

PDF (2643 KB)

Optimization of Synchronous Extraction Process of Oil and Polypeptide from Walnut by Aqueous Enzymatic Method and the Fatty Acid Composition Analysis of Its Oil

School of Food Science and Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China

More Information

Received Date: December 09, 2021
Available Online: July 05, 2022

Graphical Abstract

Abstract

Abstract

In order to improve the comprehensive utilization rate of walnut, the technology of synchronous producing oil and polypeptide from walnut by aqueous enzymatic method was optimized, and the fatty acid composition of the oil was analyzed. By comparing the effects of four different proteases and cellulase on oil extraction rate and polypeptide yield of walnut, the optimal enzyme combination was then determined. On this basis, the effects of pH, enzymolysis temperature, enzymolysis time, solid-liquid ratio and dosage of enzyme on the oil extraction rate and the yield of polypeptide from walnut were studied by single factor and L₁₈(3⁵) orthogonal experiment, and the optimal extraction conditions were finally obtained. The fatty acid composition of walnut oil was analyzed by gas chromatography. The results showed that the combination of papain and cellulase (2:1, w/w) was the best enzyme combination. The optimal synchronous extraction process of oil and polypeptide were as follows: Dosage of enzyme 3.0%, solid-liquid ratio 1:5 (g/mL), pH5, enzymolysis time 3.0 h, enzymolysis temperature 60 ℃. Under these conditions, the oil extraction rate of walnut could reach 53.37%, and the yield of polypeptide was 4.01 mg/g. The determination results of gas chromatography indicated that five fatty acids were detected in walnut oil, including linoleic acid (62.26%), oleic acid (18.64%), α-linolenic acid (10.57%), palmitic acid (6.00%), stearic acid (2.53%). Walnut oil was rich in unsaturated fatty acids. The total content of unsaturated fatty acids in walnut oil was up to 91.47%, in which the contents of polyunsaturated fatty acids and monounsaturated fat acids were 72.83% and 18.64%, respectively. The process could provide reference for the industrial application of synchronous producing oil and polypeptide from walnut by aqueous enzymatic method.
- walnut,
- oil,
- polypeptide,
- aqueous enzymatic method,
- synchronous extraction process,
- fatty acid composition

FullText(HTML)

References (32)

References

[1]	吕泓霖, 张凤, 杨婧娟, 等. 基于文献分析核桃健脑研究进展[J]. 中成药,2020,42(6):1571−1576. [LÜ H L, ZHANG F, YANG J J, et al. Research progress of walnut brain strengthening based on literature analysis[J]. Chinese Traditional Patent Medicine,2020,42(6):1571−1576. doi: 10.3969/j.issn.1001-1528.2020.06.034 LV H L, ZHANG F, YANG J J, et al. Research progress of walnut brain strengthening based on literature analysis[J]. Chinese Traditional Patent Medicine, 2020, 42(6): 1571-1576. doi: 10.3969/j.issn.1001-1528.2020.06.034
[2]	缪福俊, 耿树香, 肖良俊, 等. 核桃油生物活性研究进展[J]. 中国油脂,2021,46(6):85−88. [MIAO F J, GENG S X, XIAO L J, et al. Progress on bioactivity of walnut oil[J]. China Oils and Fats,2021,46(6):85−88. MIAO F J, GENG S X, XIAO L J, et al. Progress on bioactivity of walnut oil[J]. China Oils and Fats, 2021, 46(6): 85-88.
[3]	PYCIA K, KAPUSTA I, JAWORSKA G, et al. Antioxidant properties, profile of polyphenolic compoundsand tocopherol content in various walnut (Juglans regia L.) varieties[J]. European Food Research and Technology,2019,245(3):607−616. doi: 10.1007/s00217-018-3184-3
[4]	EMRE, BAKKALBA. Oxidative stability of enriched walnut oil with phenolic extracts from walnut press-cake under accelerated oxidation conditions and the effect of ultrasound treatment[J]. Journal of Food Measurement and Characterization,2019,13(1):43−50. doi: 10.1007/s11694-018-9917-y
[5]	李汉洋, 李建杰, 王徐蓝, 等. 核桃多肽的抗氧化活性及其分子量、氨基酸组成特性研究[J]. 食品工业科技,2018,39(13):1−7,13. [LI H Y, LI J J, WANG X L, et al. Study on antioxidant activity of walnut polypeptide and its molecular weight, amino acid composition characteristic[J]. Science and Technology of Food Industry,2018,39(13):1−7,13. doi: 10.13386/j.issn1002-0306.2018.13.001 LI H Y, LI J J, WANG X L, et al. Study on antioxidant activity of walnut polypeptide and its molecular weight, amino acid composition characteristic[J]. Science and Technology of Food Industry, 2018, 39(13): 1-7, 13. doi: 10.13386/j.issn1002-0306.2018.13.001
[6]	PAN G, RUIJIE L, QINGZHE J, et al. Comparison of different processing methods of iron walnut oils (Juglans sigillata): Lipid yield, lipid compositions, minor components and antioxidant capacity[J]. European Journal of Lipid Science and Technology,2018,120(9):1800151. doi: 10.1002/ejlt.201800151
[7]	PAN G, RUIJIE L, QINGZHE J, et al. Effects of processing methods on the chemical composition and antioxidant capacity of walnut (Juglans regia L.) oil[J]. LWT-Food Science and Technology,2020,135:109958.
[8]	DOGRUER I, UYAR H H, UNC U O, et al. Prediction of chemical parameters and authentication of various cold pressed oils with fluorescence and mid-infrared spectroscopic methods[J]. Food Chemistry,2021,345:128815. doi: 10.1016/j.foodchem.2020.128815
[9]	李琼, 游新勇, 许美娟, 等. 水酶法提取胡麻籽油的工艺及性质研究[J]. 粮食与油脂,2019,32(4):19−22. [LI Q, YOU X Y, XU M J, et al. Study on extraction technology and properties of linseed oil by aqueous enzymatic method[J]. Cereals & Oils,2019,32(4):19−22. doi: 10.3969/j.issn.1008-9578.2019.04.007 LI Q, YOU X Y, XU M J, et al. Study on extraction technology and properties of linseed oil by aqueous enzymatic method[J]. Cereals & Oils, 2019, 32(4): 19-22. doi: 10.3969/j.issn.1008-9578.2019.04.007
[10]	成冉冉. 水酶法提取元宝枫油的工艺研究[D]. 咸阳: 西北农林科技大学, 2018. CHENG R R. Study on aqueous enzymatic extraction of oil from acer truncatum bunge[D]. Xianyang: Northwest Agroforestry University, 2018.
[11]	王晓峰. 水酶法提取油茶籽油的优劣势与工艺研究[J]. 粮食科技与经济,2018,43(4):80−82, 89. [WANG X F. Study on the advantages and disadvantages of aquous enzymatic extraction of camellia seed oil and its processing technology[J]. Grain Science and Technology and Economy,2018,43(4):80−82, 89. WANG X F. Study on the advantages and disadvantages of aquous enzymatic extraction of camellia seed oil and its processing technology[J]. Grain Science and Technology and Economy, 2018, 43(4): 80-82+89.
[12]	李晓. 酶法提取红花籽油及其抗氧化活性与氧化稳定性研究[D]. 南京: 南京农业大学, 2017. LI X. Study on Safflower seed oil: Extraction process by aqueous enzymatic, its antioxidant activity and oxidation stability[D]. Nanjing: Nanjing Agricultural University, 2017.
[13]	季泽峰, 方学智, 宋丽丽, 等. 水酶法提取山核桃油工艺及其对油脂品质影响[J]. 食品工业,2019,40(2):73−77. [JI Z F, FANG X Z, SONG L L, et al. Extracting Carya cathayensis Sarg. oil by aqueous enzymatic method and its effect on oil quality[J]. The Food Industry,2019,40(2):73−77. JI Z F, FANG X Z, SONG L L. et al. Extracting Carya cathayensis Sarg. oil by aqueous enzymatic method and its effect on oil quality[J]. The Food Industry, 2019, 40(2): 73-77.
[14]	钱浩杰, 郜海燕, 穆宏磊, 等. 水酶法提取山核桃油脂工艺研究[J]. 核农学报,2017,31(7):1365−1373. [QIAN H J, GAO H Y, MU H L, et al. Study on the extraction technology of walnut oil by aqueous enzymatic method[J]. Journal of Nuclear Agricultural Sciences,2017,31(7):1365−1373. doi: 10.11869/j.issn.100-8551.2017.07.1365 QIAN H J, GAO H Y, MU H L. et al. Study on the extraction technology of walnut oil by aqueous enzymatic method[J]. Journal of Nuclear Agricultural Sciences, 2017, 31(7): 1365-1373. doi: 10.11869/j.issn.100-8551.2017.07.1365
[15]	张庆, 袁源, 邓扬龙, 等. 运用Box-Behnken设计优化核桃多肽制备工艺[J]. 食品与发酵工业,2019,45(21):180−186. [ZHANG Q, YUAN Y, DENG Y L, et al. Optimization of preparation technology of walnut peptide by Box-behnken design[J]. Polypeptides and Fermentation Industries,2019,45(21):180−186. doi: 10.13995/j.cnki.11-1802/ts.021119 ZHANG Q, YUAN Y, DENG Y L, et al. Optimization of preparation technology of walnut peptide by Box-behnken design[J]. polypeptides and Fermentation Industries, 2019, 45(21): 180-186. doi: 10.13995/j.cnki.11-1802/ts.021119
[16]	杨歆萌, 高盼, 胡传荣, 等. 我国10种铁核桃油的组成特性和氧化稳定性[J]. 中国油脂,2021,46(1):112−116. [YANG X M, GAO P, HU C R, et al. Composition characteristics and oxidation stability of ten Juglans sigillata oils in China[J]. China Oils and Fats,2021,46(1):112−116. YANG X M, GAO P, HU C R, et al. Composition characteristics and oxidation stability of ten Juglans sigillata oils in China[J]. China Oils and Fats, 2021, 46(1): 112-116.
[17]	耿鹏飞, 彭吟雪, 胡传荣, 等. 八大核桃产地的核桃理化性质及油脂特性对比研究[J]. 中国油脂,2018,43(9):116−120. [GEBF P F, PENG Y X, HU C R. et al. Comparison of physicochemical properties and oil characteristics of walnuts from eight regions[J]. China Oils and Fats,2018,43(9):116−120. doi: 10.3969/j.issn.1003-7969.2018.09.024 GEBF P F, PENG Y X, HU C R. et al. Comparison of physicochemical properties and oil characteristics of walnuts from eight regions[J]. China Oils and Fats, 2018, 43(9): 116-120. doi: 10.3969/j.issn.1003-7969.2018.09.024
[18]	PEREIRA J A, OLIVEIRA I, SOUSA A, et al. Bioactive properties and chemical composition of six walnut (Juglans regia L.) cultivars[J]. Food and Chemical Toxicology,2008,46(6):2103−2111. doi: 10.1016/j.fct.2008.02.002
[19]	徐效圣, 潘俨, 傅力, 等. 响应面法优化水酶法提取核桃油的工艺条件[J]. 食品与机械,2010(2):92−96. [XU X S, PAN Y, FU L, et al. Optimization on aqueous enzymatic extraction conditions of walnut oil by response surface method[J]. Food & Machinery,2010(2):92−96. XU X S, PAN Y, FU L, et al. Optimization on aqueous enzymatic extraction conditions of walnut oil by response surface method[J]. Food & Machinery, 2010(2): 92-96.
[20]	陈炼红, 张岩, 王琳琳, 等. 超声波辅助水酶法提取巴塘核桃油工艺优化及其氧化稳定性[J]. 食品工业科技,2019,40(8):158−162,169. [CHEN L H, ZHANG Y, WANG L L, et al. Ultrasonic assisted aqueous enzymatic extraction of batang walnut oil and its oxidation stability[J]. Science and Technology of Food Industry,2019,40(8):158−162,169. CHEN L H, ZHANG Y, WANG L L, et al. Ultrasonic assisted aqueous enzymatic extraction of batang walnut oil and its oxidation stability[J]. Science and Technology of Food Industry, 2019, 40(8): 158-162, 169.
[21]	林莉, 秦礼康, 刘荣林, 等. 响应面法优化水酶法提取薏米糠油工艺研究[J]. 中国油脂,2015,40(4):1−5. [LIN L, QIN L K, LIU R L, et al. Optimization of water enzymatic extraction of rice bran oil by response surface methodology[J]. China Oils and Fats,2015,40(4):1−5. LIN L, QIN L K, LIU R L, et al. Optimization of water enzymatic extraction of Rice bran oil by response surface methodology[J]. China Oils and Fats, 2015, 40(4): 1-5.
[22]	WANG X M, CHEN H X, LI S Q, et al. Physico-chemical properties, antioxidant activities and antihypertensive effects of walnut protein and its hydrolysate[J]. Journal of the Science of Food and Agriculture,2016,96(7):2579−2587. doi: 10.1002/jsfa.7379
[23]	LI Y, JIANG L, SUI X, et al. Optimization of the aqueous enzymatic extraction of pine kernel oil by response surface methodology[J]. Procedia Engineering,2011,15:4641−4652. doi: 10.1016/j.proeng.2011.08.872
[24]	陈翠芹, 蔡玉琳, 段爽, 等. 水酶法提取核桃油工艺研究及卫生指标检测[J]. 食品工程,2017(2):22−25. [CHEN C Q, CAI Y L, DUAN S, et al. Study on extraction of walnut oil by enzymatic hydrolysis and detection of health indicators[J]. Food Engineering,2017(2):22−25. doi: 10.3969/j.issn.1673-6044.2017.02.008 CHEN C Q, CAI Y L, DUAN S, et al. Study on extraction of walnut oil by enzymatic hydrolysis and detection of health indicators[J]. Food Engineering, 2017(2): 22-25. doi: 10.3969/j.issn.1673-6044.2017.02.008
[25]	胡滨, 陈一资, 刘爱平, 等. 混料设计优化水酶法提取西瓜籽油的工艺研究[J]. 中国油脂,2016,41(2):3−8. [HU B, CHEN Y Z, LIU A P, et al. Optimization of aqueous enzymatic extraction of watermelon seed oil by mixture design[J]. China Oils and Fats,2016,41(2):3−8. doi: 10.3969/j.issn.1003-7969.2016.02.002 HU B, CHEN Y Z, LIU A P, et al. Optimization of aqueous enzymatic extraction of watermelon seed oil by mixture design[J]. China Oils and Fats, 2016, 41(2): 3-8. doi: 10.3969/j.issn.1003-7969.2016.02.002
[26]	李静, 姚茂君, 李俊, 等. 响应面法优化牡丹籽油的水酶法提取工艺[J]. 中国油脂,2014,39(10):14−18. [LI J, YAO M J, LI J, et al. Optimization of aqueous enzymatic extraction of peony seed oil by response surface methodology[J]. China Oils and Fats,2014,39(10):14−18. LI J, YAO M J, LI J, et al. Optimization of aqueous enzymatic extraction of peony seed oil by response surface methodology[J]. China Oils and Fats, 2014, 39(10): 14-18.
[27]	安传相, 裴璞花, 马立志, 等. 核桃多肽的制备工艺优化及抗氧化活性研究[J]. 食品工业,2018,39(5):101−106. [AN C X, PEI P H, MA L Z, et al. Optimization of hydrolysis preparation process of walnut proteins and antioxidant activities of its hydrolysates[J]. The Food Industry,2018,39(5):101−106. AN C X, PEI P H, MA L Z, et al. Optimization of hydrolysis preparation process of walnut proteins and antioxidant activities of its hydrolysates[J]. The Food Industry, 2018, 39(5): 101-106.
[28]	温风亮, 龚琴, 胡兵. 水酶法提取核桃油工艺[J]. 食品研究与开发,2010,31(10):104−107. [WEN F L, GONG Q, HU B. The study of water-enzymatic on the extraction of walnut oil[J]. Food Research and Development,2010,31(10):104−107. doi: 10.3969/j.issn.1005-6521.2010.10.032 WEN F L, GONG Q, HU B, et al. The study of water-enzymatic on the extraction of walnut oil[J]. Food Research and Development, 2010, 31(10): 104-107. doi: 10.3969/j.issn.1005-6521.2010.10.032
[29]	祖亭月, 何美莹, 张连富. 水酶法提取橡胶籽油的工艺研究[J]. 中国粮油学报,2013,28(2):37−42, 47. [ZU T Y, HE M Y, ZHANG L F. Study on aqueous enzymatic extraction of oil from rubber seeds[J]. Journal of the Chinese Cereals and Oils Association,2013,28(2):37−42, 47. doi: 10.3969/j.issn.1003-0174.2013.02.008 ZU T Y, HE M Y, ZHANG L F. Study on aqueous enzymatic extraction of oil from rubber seeds[J]. Journal of the Chinese Cereals and Oils Association, 2013, 28(2): 37-42+47. doi: 10.3969/j.issn.1003-0174.2013.02.008
[30]	SIMSEK M. Chemical, mineral, and fatty acid compositions of various types of walnut (Juglans regia L.) in Turkey[J]. Bulgarian Chemical Communications,2016,48(1):66−70.
[31]	ZHAI M Z, WANG D, TAO X D, et al. Fatty acid compositions and tocopherol concentrations in the oils of 11 varieties of walnut (Juglans regia L.) grown at Xinjiang, China[J]. The Journal of Horticultural Science & Biotechnology,2015,90(6):715−718.
[32]	LI Q, YIN R, ZHANG Q R, et al. Chemometrics analysis on the content of fatty acid compositions in different walnut (Juglans regia L.) varieties[J]. European Food Research and Technology,2017,243(12):2235−2242. doi: 10.1007/s00217-017-2925-z

Supplements (0)

Cited By

Cited by

Periodical cited type(5)

1.	汤纯，徐长隆，宋佳，余萍，苏美玲，王小海. 发酵粘液乳杆菌HCS08-005冻干粉制备工艺优化及其抗过敏功能. 中国酿造. 2025(02): 158-163 .
2.	吴九玲. GB 4789.35《食品安全国家标准食品微生物学检验乳酸菌检验》新旧标准比较及操作疑难解析. 食品安全导刊. 2024(15): 101-104 .
3.	娄捷嘉. 乳酸菌在冷冻干燥过程中存活率的影响因素探讨. 中外食品工业. 2024(05): 25-27 .
4.	左梦楠，刘伟，全琦，张菊华. 保护剂对发酵乳杆菌BLHN3冻干存活率的影响. 中国食品学报. 2024(08): 178-186 .
5.	张轶，丁同仁，王光强. 益生菌冷冻干燥保护剂的研究进展. 工业微生物. 2024(06): 91-96 .