食品与发酵工业 >

2025 , Vol. 51 >Issue 15: 200 - 207

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041172

研究报告

不同提取方法对杏仁蛋白结构与功能性质的影响

  • 周芷夷 ,
  • 周建中 ,
  • 张涛 ,
  • 张婷 ,
  • 王艺诺 ,
  • 于俊飞 ,
  • 锁晓红 ,
  • 刘宗洋 ,
  • 马杰
展开
  • (新疆农业大学 食品科学与药学学院,新疆 乌鲁木齐,830000)
第一作者:硕士研究生(周建中副教授为通信作者,E-mail:zjz7978@sina.com)

收稿日期: 2024-09-28

  修回日期: 2024-11-27

  网络出版日期: 2025-08-22

收起

Effects of different extraction methods on structure and functional properties of almond protein

  • ZHOU Zhiyi ,
  • ZHOU Jianzhong ,
  • ZHANG Tao ,
  • ZHANG Ting ,
  • WANG Yinuo ,
  • YU Junfei ,
  • SUO Xiaohong ,
  • LIU Zongyang ,
  • MA Jie
Expand
  • (College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830000, China)

Received date: 2024-09-28

  Revised date: 2024-11-27

  Online published: 2025-08-22

Fold

摘要

为探究提取方式对杏仁蛋白的结构与功能性质的影响,拓宽杏仁蛋白在食品加工领域的应用,以脱脂杏仁粉为原料,使用碱溶酸沉法、盐析法、酶提取法及醇沉法4种方法提取蛋白,并对杏仁蛋白的结构和功能性质进行比较。结果表明:盐析法提取的杏仁蛋白纯度最高(80.60%),醇沉法的提取率最高(67.55%),纯度最低(56.17%)。SDS-PAGE凝胶电泳及傅里叶红外光谱结果显示,除酶提蛋白外其他杏仁蛋白亚基与二级结构未发生明显改变。酶提取法与盐析法制备的杏仁蛋白加工特性更优,其中酶提蛋白的溶解度(66.91%)和溶液稳定性最高,盐析蛋白具有良好的热稳定性与乳化性(32.06 m2/g)。而醇沉蛋白与碱溶蛋白溶液表观黏度相对较大。研究结果表明,不同方法提取的杏仁蛋白在结构与功能性质上存在显著差异。该研究可为杏仁蛋白的加工原料筛选提供科学依据。

关键词： 杏仁蛋白; 提取方法; 结构; 功能性质

本文引用格式

周芷夷 , 周建中 , 张涛 , 张婷 , 王艺诺 , 于俊飞 , 锁晓红 , 刘宗洋 , 马杰 . 不同提取方法对杏仁蛋白结构与功能性质的影响[J]. 食品与发酵工业, 2025 , 51(15) : 200 -207 . DOI: 10.13995/j.cnki.11-1802/ts.041172

Abstract

To investigate the impact of extraction methods on the structure and functional properties of almond protein and to expand its applications in the field of food processing, defatted almond powder was used as raw material.Almond protein was extracted using four methods, including alkali extraction and acid precipitation, salting out, enzymatic extraction, and alcohol precipitation.The structure and functional properties of the extracted almond protein were then compared.Results indicated that the salting-out method yielded the highest purity of almond protein (80.60%), while the alcohol precipitation method achieved the highest extraction yield (67.55%) but the lowest purity (56.17%).SDS-PAGE gel electrophoresis and Fourier transform infrared spectroscopy results revealed that, except for enzymatically extracted protein, the subunits and secondary structure of other almond proteins showed no significant changes.The almond proteins extracted via the enzymatic and salting-out methods exhibited better processing characteristics.Specifically, enzymatically extracted protein had the highest solubility (66.91%) and solution stability, while protein extracted through the salting-out method demonstrated good thermal stability and emulsification (32.06 m2/g).In contrast, the apparent viscosity of the protein solutions extracted by alcohol precipitation and alkali extraction was relatively higher.The study indicates that there are significant differences in the structure and functional properties of almond protein depending on the extraction method used.This research provides a scientific basis for the selection of almond protein as a raw material in food processing.

Key words： almond protein; extraction methods; structure; functional property

参考文献

[1] AKHONE M A, BAINS A, TOSIF M M, et al.Apricot kernel:Bioactivity, characterization, applications, and health attributes[J].Foods, 2022, 11(15):2184.
[2] 卢冉, 王炳智, 田英姿.不同品种杏仁氨基酸组成分析及综合评价[J].食品科学, 2021, 42(24):229-235.
LU R, WANG B Z, TIAN Y Z.Analysis and comprehensive evaluation of amino acid compositions of apricot seed kernels from different cultivars[J].Food Science, 2021, 42(24):229-235.
[3] CREEDON A C, DIMIDI E, HUNG E S, et al.The impact of almonds and almond processing on gastrointestinal physiology, luminal microbiology, and gastrointestinal symptoms:A randomized controlled trial and mastication study[J].The American Journal of Clinical Nutrition, 2022, 116(6):1790-1804.
[4] OJO O, WANG X H, OJO O O, et al.The effects of almonds on gut microbiota, glycometabolism, and inflammatory markers in patients with type 2 diabetes:A systematic review and meta-analysis of randomised controlled trials[J].Nutrients, 2021, 13(10):3377.
[5] 糟龙. 不同品种杏仁蛋白特性及即食豆腐开发研究[D].阿拉尔:塔里木大学, 2023.
ZAO L.Research on the characteristics of different varieties of almond protein and the development of instant tofu[D].Alaer:Tarim University, 2023.
[6] 陈臣, 周洁, 周琦, 等.杏仁中的香气化合物及其风味品质影响因素研究进展[J].食品科学, 2023, 44(19):320-329.
CHEN C, ZHOU J, ZHOU Q, et al.Research progress on aroma compounds in almonds and factors influencing its flavor quality[J].Food Science, 2023, 44(19):320-329.
[7] RAVINDRAN N, KUMAR SINGH S, SINGHA P.A comprehensive review on the recent trends in extractions, pretreatments and modifications of plant-based proteins[J].Food Research International, 2024, 190:114575.
[8] 解春艳, 李丛胜, 路艳霞, 等.苦杏仁蛋白提取条件优化及加工特性研究[J].食品科技, 2015, 40(2):294-298.
XIE C Y, LI C S, LU Y X, et al.Extraction technique and characteristics of protein from bitter apricot kernel[J].Food Science and Technology, 2015, 40(2):294-298.
[9] 刘凯, 梁俊玉, 肖引, 等.磷酸盐法提取杏仁蛋白的工艺研究[J].武警医学, 2013, 24(9):783-785.
LIU K, LIANG J Y, XIAO Y, et al.Extracting process conditions from almond dregs by phosphate method[J].Medical Journal of the Chinese People's Armed Police Forces, 2013, 24(9):783-785.
[10] SHI T T, CAO J R, CAO J, et al.Almond (Amygdalus communis L.) kernel protein:A review on the extraction, functional properties and nutritional value[J].Food Research International, 2023, 167:112721.
[11] KUMAR M, TOMAR M, POTKULE J, et al.Advances in the plant protein extraction:Mechanism and recommendations[J].Food Hydrocolloids, 2021, 115:106595.
[12] DU J, SHI J C, OBADI M, et al.Decolorization of commercial zein via protein precipitation involving organic solvents at low temperatures[J].Colloids and Surfaces A:Physicochemical and Engineering Aspects, 2020, 596:124738.
[13] CHIAVELLI L U R, GODOY A C, DA SILVEIRA R, et al.Optimization of milk sample cleanup using response surface methodology[J].Food Analytical Methods, 2020, 13(1):166-175.
[14] 俞雅琼, 于辉, 高蕾, 等.新疆甜杏仁分离蛋白提取工艺研究[J].新疆农业大学学报, 2009, 32(4):31-34.
YU Y Q, YU H, GAO L, et al.A study extraction of protein separated from sweet almond in Xinjiang[J].Journal of Xinjiang Agricultural University, 2009, 32(4):31-34.
[15] 张帆. 苦杏仁蛋白提取及其对人结肠腺癌细胞生长影响[D].北京:北京林业大学, 2011.
ZHANG F.Extraction and effect on human colon adenocarcinoma cell growth of apricot kernel protein[D].Beijing:Beijing Forestry University, 2011.
[16] 刘媛, 王健, 曲丽洁.酶法提取杏仁水解蛋白工艺研究[J].粮食与油脂, 2013, 26(3):18-20.
LIU Y, WANG J, QU L J.Study on extraction processing of almond protein hydrolysate by enzymes[J].Cereals & Oils, 2013, 26(3):18-20.
[17] 刘玉兰, 王丹, 张东东, 等.苦杏仁醇洗浓缩蛋白制取及脱苷条件研究[J].中国油脂, 2016, 41(12):26-30.
LIU Y L, WANG D, ZHANG D D, et al.Preparation of alcohol leached protein concentrate from bitter apricot kernel cake and removal of amygdalin[J].China Oils and Fats, 2016, 41(12):26-30.
[18] PEARCE K N, KINSELLA J E.Emulsifying properties of proteins:Evaluation of a turbidimetric technique[J].Journal of Agricultural and Food Chemistry, 1978, 26(3):716-723.
[19] 高芳. 杏仁组织中蛋白质实验室提取方法优化[J].中国实验方剂学杂志, 2013, 19(17):38-40.
GAO F.Optimization of laboratory extraction method for tissue proteins in armeniacae Semen amarum[J].Chinese Journal of Experimental Traditional Medical Formulae, 2013, 19(17):38-40.
[20] 刘春杰, 赵新军, 蒋中英.盐离子对蛋白质带电特性的影响[J].原子与分子物理学报, 2021, 38(2):31-38.
LIU C J, ZHAO X J, JIANG Z Y.Effect of salt ions on the charging properties of proteins[J].Journal of Atomic and Molecular Physics, 2021, 38(2):31-38.
[21] 齐宝坤, 李杨, 王中江, 等.不同品种大豆分离蛋白zeta电位和粒径分布与表面疏水性的关系[J].食品科学, 2017, 38(3):114-118.
QI B K, LI Y, WANG Z J, et al.Relationship between surface hydrophobicity and zeta potential as well as particle size distribution of soybean protein isolates from different varieties[J].Food Science, 2017, 38(3):114-118.
[22] 耿蕊. pH偏移结合温和热处理对大豆分离蛋白结构及功能性的影响及其与肌原纤维蛋白的互作[D].哈尔滨:东北农业大学, 2015.
GENG R.Structural and functional properties of soy protein iso-late treated by pH shifting combined with mild heating and its interaction with myofibril protein[D].Harbin:Northeast Agricultural University, 2015.
[23] ZHENG L, WANG Z J, KONG Y, et al.Different commercial soy protein isolates and the characteristics of Chiba tofu[J].Food Hydrocolloids, 2021, 110:106115.
[24] BECK T L, MCGREGOR P J, TAKAMI M, et al.Spatially resolved molecular hydrogen emission in the inner 200AU environments of classical T tauri stars[EB/OL].https://arxiv.org/abs/0711.3844v1.
[25] 李晶晶, 罗婷婷, 胡海玥, 等.不同提取方法对杏仁蛋白结构和功能特性的影响[J].食品工业科技, 2025, 46(5):72-80.
LI J J, LUO T T, HU H Y, et al.Effects of different extraction methods on structure and functional characteristics of almond protein[J].Science and Technology of Food Industry, 2025, 46(5):72-80.
[26] 吴伟. 蛋白质氧化对大豆蛋白结构和凝胶性质的影响[D].无锡:江南大学, 2010.
WU W.Effect of protein oxidation on the structure and gel proper-ties of soybean protein[D].Wuxi:Jiangnan University, 2010.
[27] JIA X, NING X, LI W L, et al.Non-covalent interaction between almond protein and sinapic acid:Impact on protein structure and antioxidant activity[J].Oil Crop Science, 2019, 4(4):275-284.
[28] ZHANG D Q, MU T H, SUN H N, et al.Comparative study of potato protein concentrates extracted using ammonium sulfate and isoelectric precipitation[J].International Journal of Food Properties, 2017, 20(9):2113-2127.
[29] 冶梓芩, 王进英, 马桂兰, 等.不同提取方法对菜籽蛋白和亚麻籽饼蛋白品质特性影响研究[J].中国油脂, 2024,49(11):130-137.
YE Z Q, WANG J Y, MA G L, et al.Study on the effect of different extraction methods on the quality characteristics of rapeseed and flaxseed meal protein[J].China Oils and Fats, 2024, 49(11):130-137.
[30] LIU Y Q, WU Q Z, ZHANG J, et al.Food emulsions stabilized by proteins and emulsifiers:A review of the mechanistic explorations[J].International Journal of Biological Macromolecules, 2024, 261:129795.
[31] ZHANG Z H, LIU Y.Recent progresses of understanding the viscosity of concentrated protein solutions[J].Current Opinion in Chemical Engineering, 2017, 16:48-55.
[32] ALSHAREEDAH I, BORCHERDS W M, COHEN S R, et al.Sequence-specific interactions determine viscoelasticity and aging dynamics of protein condensates[J].Nature Physics, 2024, 20(9):1482-1491.
[33] ZIDAR M, ROZMAN P, BELKO-PARKEL K, et al.Control of viscosity in biopharmaceutical protein formulations[J].Journal of Colloid and Interface Science, 2020, 580:308-317.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司