| This paper investigated the effects of five different treatments (water extraction, alkaline, cellulase, ultrasonic and ultrasonic-assisted cellulase) on the protein extraction yield, as well as the structure and properties of the extracted proteins from the residue of apricot kernels during beverage production, so as to explore the residue’s high value-added utilization. Thereafter, single factor experiments and response surface methodology were used to optimize the extraction of protein by ultrasound-assisted cellulase treatment. The results showed that at a fixed time of 30 min, the protein extraction yields of water, alkaline, cellulase, ultrasound and ultrasonic-assisted cellulase treatments were 4.79%, 14.76%, 15.41%, 25.38% and 35.38%, respectively. The ultrasonic-assisted cellulase method had a significant effect than these of the others. The optimal conditions of the ultrasonic-assisted cellulase treatment on the protein extraction yield were as follows: addition amount of cellulase 650 U/g, solid-liquid ratio 1:23 (g/mL), ultrasonic power 240 W, duration 40 min. Under these conditions, the actual yield of protein was 41.94%, there is no significant difference in comparison with the predicted value. In conclusion, this research can provide important guidance for improving the industrial grinding process and efficiently utilizing of protein from the apricot kernels.
Key words: Apricot kernel residue; protein; extraction yield; structure; parameter optimization |
