中国油料作物学报2025，Vol.47Issue(6)：1348-1360,13.DOI:10.19802/j.issn.1007-9084.2024131
核桃制油及其饼粕蛋白利用技术研究进展
Progress in walnut oil extraction technology and comprehensive utilization of its meal cake
摘要
Abstract
Walnuts are rich in oils,proteins,and various trace nutrient active components,and their processed products are widely used in food,feed,and other fields.Developing walnut processing technology is of great signifi-cance in promoting the progress of the walnut industry,improving product quality,and reducing walnut production costs.This article mainly provides an overview of the nutritional components of walnuts,walnut pretreatment tech-niques(baking,frying,microwave),oil extraction techniques(low-temperature pressing,hydration,organic solvent extraction,supercritical CO2 fluid extraction,subcritical extraction,ultrasound assisted extraction,enzyme assisted extraction),walnut protein(alkaline acid precipitation,ultrasound assisted extraction,reverse micelle extraction),and walnut peptide preparation techniques(enzymatic preparation,fermentation preparation).The characteristics of these techniques are analyzed and discussed,aiming to provide references for development of green and efficient walnut processing technologies.关键词
核桃(Juglans regia L.)/核桃油/核桃蛋白/核桃多肽Key words
Juglans regia L./walnut oil/walnut protein/walnut peptides分类
轻工纺织引用本文复制引用
黄崇博,黄颖,马旋,郑畅,刘昌盛,赵文革..核桃制油及其饼粕蛋白利用技术研究进展[J].中国油料作物学报,2025,47(6):1348-1360,13.基金项目
2022年自治区重大科技专项(2022A02009) （2022A02009）
中国农业科学院科技创新工程项目(CAAS-ASTIP-2021-OCRI) （CAAS-ASTIP-2021-OCRI）
