Ultrasound-assisted Extraction of the Proteins from Walnut Meal
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Abstract:
Due to the current severe waste and underutilization of walnut meal protein, this study used walnut meal as the raw material to explore and optimize the extraction process of protein from walnut meal using ultrasonic wave. On the basis of traditional alkali extraction, the walnut meal was treated with six-frequency slit type and five-frequency S-type ultrasonic equipment, the protein yield and purity were studied and the comprehensive score (Y) was used to screen the optimal ultrasonic working mode. In the optimal working mode, the ultrasonic parameters were determined by single factor experiments and optimized by orthogonal experiments. The experimental results showed that the optimal ultrasonic working mode was 20/28 kHz using the five-frequency S-type ultrasonic equipment, with the optimum ultrasonic parameters as: power density 120 W/L, ultrasonic time 30 min, ultrasonic temperature 55 ℃, at a material-to-liquid ratio of 1: 25 (m/V), pH 9. Under the optimal conditions, the protein yield reached 71.00%, with the purity as 72.69% and Y value as 71.68%. The five-frequency S-type ultrasonic equipment as a low-power counter-current and divergent device can effectively extract the proteins from walnut meal and enable the production of high-purity walnut protein.
