In this study in order to increase the extraction efficiency and functional properties of Chilgoza pine nut protein, prepared by ultrasonic - assisted extraction and ultrafiltration in combination with response surface methodology were analyzed in comparison with the protein obtained by traditional extraction. The extraction efficiency and functional properties of pine nut protein was significantly improved by the ultrasonic - assisted extraction and ultrafiltration method. The optimum extraction condition was as follows:ultrasonic temperature 43 ℃ ,pH value 9,ultrasonic power 400 W,ultrasonic treatment time 38 min, solid/liquid ratio 1 :35,the extraction efficiency was 77.94%. Functional properties (bulk density, emulsifying capacity, foaming capacity and foam stability ) of pine nut protein obtained by ultrafiltration were found to be better than that of traditionally extracted protein and some of other plant proteins. The results of this study indicated pine nut protein as an available plant protein source could be widely applied in food industry.
pine nut protein, ultrasonic, ultrafiltration, response surface, functional properties
NETL
NSTL
万方数据
维普
