Innovative optimized protein extraction from pequi almond cake: A comparison of ultrasound-assisted and alkaline extraction methods.

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-07-05 eCollection Date: 2025-07-01 DOI:10.1016/j.fochx.2025.102746

Felipe Pires Ribeiro, Rafael Silva Naito, Beatriz Dos Santos Galvão, Walter Fabri Júnior, Kayu Kazuo Toyonaga, Ivanise Guilherme Branco, Sungil Ferreira, Cassia Roberta Malacrida

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引用次数: 0

Abstract

Pequi (Caryocar brasiliense Camb.) is a fruit native to the Brazilian Cerrado with significant economic value. Its processing generates by-products often underused, such as its protein-rich almond. This study aimed to optimize and compare protein isolates obtained from defatted pequi almond cake using ultrasound-assisted extraction (UAE) and alkaline extraction (AE). The alkaline pH for protein solubilization was set at 9.5, and the isoelectric precipitation point at pH 4.8. UAE was optimized using a central composite design, with 56 W acoustic power, a solid-to-solvent ratio of 1/15.13 (g/mL), and extraction time of 15 min. UAE resulted in a yield of 47.25 % and protein recovery of 84.28 %, while AE achieved 41.35 % and 70.18 %, respectively. The protein isolate from UAE showed better functional properties, including higher foaming capacity and water absorption. In conclusion, UAE is a promising method for producing protein isolates, offering higher yield, shorter extraction time, and improved functional characteristics.

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创新优化的pequi杏仁蛋糕蛋白提取：超声辅助和碱性提取方法的比较。

Pequi （Caryocar brasiliense Camb.）是一种原产于巴西塞拉多的水果，具有重要的经济价值。其加工过程中产生的副产品往往未被充分利用，比如富含蛋白质的杏仁。本研究旨在优化和比较超声辅助提取（UAE）和碱性提取（AE）从脱脂佩琪杏仁蛋糕中分离得到的蛋白。蛋白质溶解的碱性pH为9.5，等电沉淀点pH为4.8。采用中心复合设计对UAE进行优化，超声功率为56 W，料液比为1/15.13 (g/mL)，提取时间为15 min。UAE的提取率为47.25%，蛋白质回收率为84.28%，AE的提取率为41.35%,70.18%。阿联酋分离蛋白具有较好的功能特性，包括较高的发泡能力和吸水性。综上所述，UAE法具有产率高、提取时间短、功能特性改善等优点，是一种很有前途的分离蛋白制备方法。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.