一种具有优良功能特性的核桃分离蛋白的超临界CO2脱脂- ph多级调节提取新方法

IF 3 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Jingxuan Zeng, Haoyue Zheng, Rifeng He, Dan Zhou, Xiaoyan Peng, Nan Mo, Zhonghai Mo, Xue Zhou, Fahuan Ge
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引用次数: 0

摘要

本文通过研究超临界CO2脱脂- ph多级调节萃取高水溶性核桃蛋白分离物(HWPI)的方法,研究了超临界CO2脱脂- ph多级调节萃取方法(SD-PMRE)、三种脱脂方法及核桃种皮对HWPI功能特性的影响。结果表明,该品种产量高达48.56%,蛋白质含量高达87.58%。其溶解度为91.58%,显著高于溶解度最高的核桃分离蛋白(WPI)。同时,HWPI的其他功能性能也得到了很大的改善,乳化量和稳定性分别为118.07 m2/g和91.03%,发泡量和稳定性分别为129.17%和89.29%。通过SD-PMRE,解决了核桃蛋白溶解度等功能特性差的问题,避免了改性方法带来的缺点,扩大了核桃蛋白在食品和医药领域的应用。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

A New Supercritical CO2 Defatting—pH Multistage Regulation Extraction Method of Walnut Protein Isolate With Excellent Functional Properties

A New Supercritical CO2 Defatting—pH Multistage Regulation Extraction Method of Walnut Protein Isolate With Excellent Functional Properties

In this paper, we proposed a new supercritical CO2 defatting—pH multistage regulation extraction method (SD-PMRE) of high water soluble walnut protein isolate (HWPI), by investigating the effects of PMRE, three defatting methods, and walnut seed coat on the functional properties of HWPI. The results showed that HWPI had high yield of 48.56% and high protein content of 87.58%. More importantly, it had a solubility of 91.58%, significantly higher than walnut protein isolate (WPI) with the highest solubility. Meanwhile, other functional properties of HWPI were greatly improved, with emulsification capacity and stability of 118.07 m2/g and 91.03%, and foaming capacity and stability of 129.17% and 89.29%, respectively. Through the SD-PMRE, the problem of WPI’s poor functional properties such as solubility was solved, avoiding the shortcomings brought by modification methods and expanding the application of walnut protein in the fields of food and medicine.

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来源期刊
Food Analytical Methods
Food Analytical Methods 农林科学-食品科技
CiteScore
6.00
自引率
3.40%
发文量
244
审稿时长
3.1 months
期刊介绍: Food Analytical Methods publishes original articles, review articles, and notes on novel and/or state-of-the-art analytical methods or issues to be solved, as well as significant improvements or interesting applications to existing methods. These include analytical technology and methodology for food microbial contaminants, food chemistry and toxicology, food quality, food authenticity and food traceability. The journal covers fundamental and specific aspects of the development, optimization, and practical implementation in routine laboratories, and validation of food analytical methods for the monitoring of food safety and quality.
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