Preliminary study on protein isolation process of walnut dregs by single factor experiments and response surface method
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ORIGINAL PAPER
Preliminary study on protein isolation process of walnut dregs by single factor experiments and response surface method Yufei Xue1 · Qian Sun2 · Zheng Feei Ma3 · Lin Wang4 · Lingming Kong1 Received: 15 April 2020 / Accepted: 18 October 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract The production of protein by alkali-solution and acid-isolation method will lead to the increase of salt in the feed liquid and affect its quality. In order to simplify the production of protein by the alkali acid precipitation process and obtain protein with high content and quality, the cation exchange resin was used to separate the walnut dreg protein. The desalination rate, protein content and recovery rate were used as indicators. Single factor experiments and response surface method were used to optimize the time used to isolate the protein from the cation exchange resin, the speed and temperature of the water bath shaker. Our results showed that the optimal time was determined at 62 min; the optimal speed of the water bath shaker was 120 rpm, and the optimal temperature was 49 °C. Under these conditions, the optimal protein recovery was 95.22% and the optimal protein content was 78.12%. Keywords Walnut dreg protein · Alkali-solution and acid-isolation · Cation exchange resin · Recovery rate · Desalination rate
Introduction Walnut is one of the famous "four big dried fruits" with very high nutritious value [1, 2]. Xinjiang’s unique ecological and natural environment has provided some advantages to the production and industry processing of walnuts [3]. Walnut kernel contains 65–70% fats. In addition, the cellulose and minerals in walnut kernel is very beneficial to human health Electronic supplementary material The online version of this article (https://doi.org/10.1007/s11694-020-00715-7) contains supplementary material, which is available to authorized users. * Zheng Feei Ma [email protected] * Lingming Kong [email protected] 1
College of Food and Pharmaceutics, Xinjiang Agricultural University, Ürümqi 830052, China
2
College of Food Science, Fujian Agricultural and Forestry University, Fuzhou 350002, China
3
Department of Health and Environmental Sciences, Xi’an Jiaotong-Liverpool University, Suzhou, China
4
Xinjiang Uygur Autonomous Region Institute for Drug Control, Ürümqi 830054, China
[4]. In addition, walnut kernel contains 15–18% proteins, which contain prolamin [5]. After degreasing, the protein content of walnut dregs can reach up to 50–65% [6]. The walnut dregs contain 18 amino acids in a balanced proportion [7], which plays a role in the prevention of coronary heart disease, hypertension and hyperlipidemia [8]. In the food processing industry, walnuts are generally used for the production of vegetable oils, while walnut dregs are indirectly discarded. Protein is the main substance in walnut dregs, which not only causes a waste of resources, but also reduces the added value of upstream and downstream products in the industrial chain. Ther
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