Optimization of Protein Extraction from Amygdalus communis L. Seed Kernel

doi:10.7506/spkx1002-6630-201118005

Abstract

Abstract: Orthogonal array design was used to optimize the extraction of protein from almond (Amygdalus communis L.) seed kernel by alkaline extraction and acid precipitation method or ultrasonic-assisted alkaline extraction method. The optimal conditions for protein extraction by alkaline extraction and acid precipitation were obtained as follows: material/liquid ratio 1:25, pH 10.0, extraction time 40 min, and extraction temperature 60 ℃. The optimal ultrasonic-assisted alkaline extraction conditions were material/liquid ratio 1:20, pH 9.0, extraction time 15 min, and ultrasonic power 125 kW, resulting in an extraction efficiency of 37.16%. Therefore, the ultrasonic-assisted alkaline extraction method revealed the advantages of shorter extraction time and higher extraction efficiency over the alkaline extraction and acid precipitation method.

Key words: Amygdalus communis L., protein, extraction, properties

CLC Number:

TS201.1

SUN Yue-e，MING Ming，WANG Wei-dong，GAO Ming-xia. Optimization of Protein Extraction from Amygdalus communis L. Seed Kernel[J]. FOOD SCIENCE, 2011, 32(18): 19-23.

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Optimization of Protein Extraction from Amygdalus communis L. Seed Kernel

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