Preliminary study on protein isolation process of walnut dregs by single factor experiments and response surface method

Yufei Xue, Qian Sun, Zheng Feei Ma*, Lin Wang, Lingming Kong*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

5 Citations (Scopus)

Abstract

The production of protein by alkali-solution and acid-isolation method will lead to the increase of salt in the feed liquid and affect its quality. In order to simplify the production of protein by the alkali acid precipitation process and obtain protein with high content and quality, the cation exchange resin was used to separate the walnut dreg protein. The desalination rate, protein content and recovery rate were used as indicators. Single factor experiments and response surface method were used to optimize the time used to isolate the protein from the cation exchange resin, the speed and temperature of the water bath shaker. Our results showed that the optimal time was determined at 62 min; the optimal speed of the water bath shaker was 120 rpm, and the optimal temperature was 49 °C. Under these conditions, the optimal protein recovery was 95.22% and the optimal protein content was 78.12%.

Original languageEnglish
Pages (from-to)1310-1316
Number of pages7
JournalJournal of Food Measurement and Characterization
Volume15
Issue number2
DOIs
Publication statusPublished - Apr 2021

Keywords

  • Alkali-solution and acid-isolation
  • Cation exchange resin
  • Desalination rate
  • Recovery rate
  • Walnut dreg protein

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