Development of an Aqueous Polyethylene Glycol-Based Extraction and Recovery Method for Almond ( Prunus armeniaca L .) Pr
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Development of an Aqueous Polyethylene Glycol-Based Extraction and Recovery Method for Almond (Prunus armeniaca L.) Protein Xian-Li Ge 1 & Ting Shi 1 & Huan Wang 1 & Jing Zhang 1 & Zhi-Qi Zhang 1
Received: 20 January 2016 / Accepted: 29 April 2016 # Springer Science+Business Media New York 2016
Abstract A novel method for protein extraction from sweet almonds with aqueous polyethylene glycol (PEG) as solvent and recovery from the extraction solution was developed. The extraction yields of different solvents, such as sodium hydroxide, sodium chloride, PEG 200, PEG 400, and PEG 600 aqueous solutions, were investigated and PEG 200 showed the highest extraction efficiency. The PEG-based microwave-assisted extraction (MAE) parameters were then optimized using response surface methodology. Under optimum condition, PEG 200 concentration of 25 % (w/w), liquid to solid ratio of 22 mL g−1, microwave power of 120 W, extraction temperature of 45 °C, and extraction time of 4 min, the average extraction yield was 93.75 ± 3.15 %. Subsequently, the almond protein was recovered from the extraction solution containing PEG with an isoelectric point-ethanol synergy precipitation protocol. The combined technique integrated the speed of isoelectric point precipitation with the completeness of alcohol precipitation. The recovery of almond protein was 98.81 % with a time of 3–5 min. The proposed PEG-based MAE and synergy precipitation protocol provide a rapid and effective method for almond protein extraction and recovery and have the potential to be used for other plant proteins. Keywords Polyethylene glycol . Almond protein . Microwave-assisted extraction . Response surface methodology . Protein precipitation protocol
* Zhi-Qi Zhang [email protected] 1
Key Laboratory of Analytical Chemistry for Life Science of Shaanxi Province and Key Laboratory of the Ministry of Education for Medicinal Resource and Natural Pharmaceutical Chemistry, School of Chemistry and Chemical Engineering, Shaanxi Normal University, Xi’an 710062, China
Introduction The sweet almond (Prunus armeniaca L.), of the Rosaceae family, is widely cultivated in temperate regions. Its seeds are typically used as snacks and ingredients in a variety of processed foods, notably bakery and confectionery products (Dourado et al. 2004). Sweet almonds are high-quality nourishing foods and are utilized for both medical and culinary purposes. They contain 23–27 % protein, 43–53 % crude fat, and 7–14 % sugar, along with phosphorus, iron, potassium, other inorganic salts, and a variety of vitamins (Femenia et al. 1995). Almonds provide all the essential amino acids in quantities equal to or greater than those recommended by the Food and Agriculture Organization guidelines (Calixto et al. 1981). It has been revealed that almond protein hydrolysate has angiotensin converting enzyme (ACE) inhibitory and antihypertensive properties (Zhu et al. 2010; Wang et al. 2011). Therefore, it is necessary to develop an effective method for almond protein extraction and recovery. Many methods h
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