核桃蛋白提取方法研究进展

Progress on the extraction methods of walnut protein

中文关键词:  核桃蛋白  提取方法  得率  结构  功能

英文关键词:walnut protein  extraction method  yield  structure  function

中文摘要:

      核桃粕是核桃榨油后的副产物, 富含蛋白质, 核桃蛋白中必需氨基酸含量较高, 成分均衡, 是成人必需氨基酸的良好来源。核桃蛋白传统提取方法主要为碱溶酸沉法, 随着提取设备及提取技术的进步, 更多的新型方法及组合方式被开发且证实优于传统方法。然而, 采用不同的方法提取核桃蛋白的提取率、纯度, 以及结构和功能性质存在显著差异。因此本文重点介绍了具有潜在产业化应用价值的核桃蛋白提取方法, 包括碱溶酸沉法、超声辅助、酶辅助以及反胶束法, 阐述了不同提取方法对核桃蛋白质结构及功能的影响, 并对其应用前景进行了展望, 旨在为核桃蛋白质资源的深入研究及开发提供参考。

英文摘要:

      Walnut meal is a by-product of walnut oil extraction, rich in protein, walnut protein has a high content of essential amino acids, balanced composition, is a good source of essential amino acids for adults. The traditional extraction method of walnut protein is mainly alkaline extraction-isoelectric precipitation method, with the progress of extraction equipment and extraction technology, more new methods and combinations have been developed and proved to be superior to the traditional methods. However, there are significant differences in the extraction rate, purity, and structural and functional properties of walnut proteins extracted using different methods. Therefore, this paper focused on walnut protein extraction methods with potential industrialization value, including alkaline extraction-isoelectric precipitation, ultrasound-assisted, enzyme-assisted, and reversed micellar method, and described the effects of the different extraction methods on the structure and function of walnut proteins, as well as the prospects for their application, with the aim of providing a reference for the in-depth research and development of walnut protein resources.