食品工业科技2025，Vol.46Issue(5)：72-80,9.DOI:10.13386/j.issn1002-0306.2024030197
不同提取方法对杏仁蛋白结构和功能特性的影响
Effects of Different Extraction Methods on Structure and Functional Characteristics of Almond Protein
摘要
Abstract
The objective of this study was to increase the utilization rate of almond protein(AP).In this study,the alkaline extraction by isoelectric precipitation(AI),thermal alkaline(TA)and salt extraction(SE)were used to extract AP,namely AIAP,TAAP and SEAP were to explore the effects of extraction methods on protein structure and functional properties.The results showed that the structure and function of AP were affected by different extraction methods.SEAP exhibited the highest protein extraction rate(55.94％)and purity(88.21％),while AIAP had the lowest protein purity(75.06％),and the extraction rate of TAAP was the lowest(50.71％).The surface of AIAP was rough and the structure was loose,while the structure of TAAP and SEAP was dense,and the β-sheet content of AIAP(44.97％)and surface hydrophobicity of AIAP were higher than that of TAAP and SEAP.Compared with TAAP and SEAP,AIAP showed higher water holdine and oil holding capacity.The solubility of SEAP and TAAP was significantly higher than that of AIAP,and the protein exhibited superior emulsification and foaming properties.This study provides a theoretical reference for the application of almond protein in food industry.关键词
提取方法/杏仁蛋白/结构/功能特性Key words
extraction method/almond protein/structural/functional characteristics分类
轻工纺织引用本文复制引用
李晶晶,罗婷婷,胡海玥,耿东宇,刘雅萱,王丽娜,杨晨,汪建明..不同提取方法对杏仁蛋白结构和功能特性的影响[J].食品工业科技,2025,46(5):72-80,9.基金项目
国家自然科学基金青年科学基金项目(32001626). （32001626）
