Effects of Different Extraction Methods on Structure and Functional Characteristics of Almond Protein

LI Jingjing; LUO Tingting; HU Haiyue; GENG Dongyu; LIU Yaxuan; WANG Lina; YANG Chen; WANG Jianming

doi:10.13386/j.issn1002-0306.2024030197

Volume 46 Issue 5

Feb. 2025

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Science and Technology of Food Industry > 2025 > 46(5): 72-80. > DOI: 10.13386/j.issn1002-0306.2024030197

LI Jingjing, LUO Tingting, HU Haiyue, et al. Effects of Different Extraction Methods on Structure and Functional Characteristics of Almond Protein[J]. Science and Technology of Food Industry, 2025, 46(5): 72−80. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024030197.

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Effects of Different Extraction Methods on Structure and Functional Characteristics of Almond Protein

1.
College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300475, China
2.
Weihai Baihe Biology Technological Co., Ltd., Weihai 264321, China
3.
Useful (Tianjin) Food Technology Co., Ltd., Tianjin 300457, China

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Received Date: March 13, 2024
Available Online: December 26, 2024

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Abstract

Abstract

The objective of this study was to increase the utilization rate of almond protein (AP). In this study, the alkaline extraction by isoelectric precipitation (AI), thermal alkaline (TA) and salt extraction (SE) were used to extract AP, namely AIAP, TAAP and SEAP were to explore the effects of extraction methods on protein structure and functional properties. The results showed that the structure and function of AP were affected by different extraction methods. SEAP exhibited the highest protein extraction rate (55.94%) and purity (88.21%), while AIAP had the lowest protein purity (75.06%), and the extraction rate of TAAP was the lowest (50.71%). The surface of AIAP was rough and the structure was loose, while the structure of TAAP and SEAP was dense, and the β-sheet content of AIAP (44.97%) and surface hydrophobicity of AIAP were higher than that of TAAP and SEAP. Compared with TAAP and SEAP, AIAP showed higher water holding and oil holding capacity. The solubility of SEAP and TAAP was significantly higher than that of AIAP, and the protein exhibited superior emulsification and foaming properties. This study provides a theoretical reference for the application of almond protein in food industry.
- extraction method,
- almond protein,
- structural,
- functional characteristics

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References (37)

References

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