黑龙江农业科学Issue(9)：48-53,6.DOI:10.11942/j.issn1002-2767.2026.09.0048
澳洲坚果籽仁中蛋白质的提取及测定方法研究
Extraction and Determination Methods of Proteininin from Macadamia Kernels
摘要
Abstract
In order to explore the protein extraction method from macadamia kernels,four factors(number of freeze-thaw cycles,glycerol volume fraction,ultrasound power,centrifuge speed)were set to extract protein from the nuts,the protein extraction rates were compared,and the Orthogonal experiment was used to optimize the extraction route.The results showed that,the optimal process conditions for extracting protein from macadamia nuts were,5 freeze-thaw cycles,glycerol addition at a volume fraction of 1/10,ultrasonic extraction power of 360 W,and centrifugation speed of 600 r·min-1.Under these conditions,the average value of the verification test results was 9.06％,which is higher than all the results of the orthogonal test.According to this method,the ten main varieties of macadamia nuts are Linjian 47,778,A4,A16,508,Linjian 1,660,OC,344,Changning 1,with the protein content in their kernels being 8.89％,8.96％,9.12％,9.09％,8.94％,8.96％,9.06％,9.18％,8.92％,and 9.16％.In conclusion,this experimental method is simple to operate,significance of the four factors affecting protein extraction from macadamia nuts is as follows:number of freeze-thaw cycles＞glycerol volume fraction＞ultrasonic power＞centrifugation speed,with the number of freeze-thaw cycles being significant influence(P≤0.05).关键词
澳洲坚果/悬浮液/提取率/单因素/正交试验Key words
macadamic kernel/suspension/extraction rate/single factor/orthogonal experiment引用本文复制引用
阳小勇,周启武,杨国琴,黄飞燕,张华玲,陈旋..澳洲坚果籽仁中蛋白质的提取及测定方法研究[J].黑龙江农业科学,2026,(9):48-53,6.基金项目
云南省科技厅重点研发项目(202503AS090014-4) （202503AS090014-4）
兴临人才支持计划项目 （）
临沧市科技创新人才培养(2022年). （2022年）
