Food and Fermentation Industries >

2025 , Vol. 51 >Issue 1: 189 - 198

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038605

Study on the extraction process and properties of protein from edible dock

  • GAO Sicong ,
  • HUANG Wenxuan ,
  • HUANG Zhichao ,
  • MIAO Ming
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  • 1(College of Food Science, Jiangnan University, Wuxi 214122, China)
    2(Qinhuangdao Senyuan Investment Group Co. Ltd., Qinhuangdao 066199, China)

Received date: 2024-01-16

  Revised date: 2024-03-15

  Online published: 2025-01-23

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Abstract

Edible dock is a potential high-quality source of plant protein.This study aims to optimize the extraction process of edible dock protein and achieve high-value utilization of edible dock.In this study, the protein of edible dock was extracted by alcohol pretreatment combined with the method of alkali dissolution and acid precipitation.The process was optimized by response surface tests.The optimized process conditions were as follows:Alkali dissolution temperature 81.12 ℃, alkali addition 10.57 g/L, solid-liquid ratio 1∶34.04(g∶mL), pH 3.5.Under these conditions, the yield of edible dock protein was (63.26±1.01)%, and the purity was (81.63±2.35)%.The structural characteristics of edible dock protein were analyzed.The result of circular dichroism showed that the content of α-helix and random coil of edible dock was larger than β-sheet and β-corner, which was 36.1% and 52.5%, respectively, which may indicate that its surface hydrophobicity was higher.Fluorescence spectra showed that the maximum fluorescence absorption peak of edible dock protein appeared at 345 nm, indicating that the tryptophan residue was in non-polar microenvironment.Scanning electron microscopy result showed that the protein of edible dock was relatively aggregated and stacked.It was found that the edible dock protein had better solubility and emulsification under alkaline condition, but poorer foaming property.This study will provide data support for the application of edible dock protein in subsequent food industry production.

Key words： edible dock; leaf protein; extraction process; structural features; functional properties

Cite this article

GAO Sicong , HUANG Wenxuan , HUANG Zhichao , MIAO Ming . Study on the extraction process and properties of protein from edible dock[J]. Food and Fermentation Industries, 2025 , 51(1) : 189 -198 . DOI: 10.13995/j.cnki.11-1802/ts.038605

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