核桃蛋白提取方法研究进展

随着人们营养健康意识的深化,消费者对于富含天然活性蛋白成分的油料作物作为潜在优质蛋白质来源的兴趣日益增长。核桃(Juglans regia L.),别名胡桃,为胡桃科胡桃属乔木的果实,营养价值丰富,是我国重要的木本油料。制油后的核桃粕中含有大量蛋白质,但常被用作饲料或丢弃,加工附加值低,造成了资源的严重浪费。核桃蛋白传统提取方法为主要为碱溶酸沉法,随着提取设备及提取技术的进步,更多的新型及组合提取技术被开发且证实优于传统方法。本文详细介绍了核桃蛋白提取的主要方法,包括碱溶酸沉法、超声辅助、酶辅助以及反胶束法,综述了不同提取方法对核桃蛋白质结构及功能的影响,并对其应用前景进行了展望,以期为核桃蛋白质资源的深入研究及开发提供参考。

Progress on the Extraction methods of Walnut Protein

ABSTRACT: With the deepening of people"s nutritional and health awareness, there is a growing consumer interest in oilseed crops rich in natural active protein components as a potential source of high quality protein. Walnut (Juglans regia L.), also known as pecan, is the fruit of trees of the genus Walnut in the family of Walnut, which is rich in nutritional value and is an important woody oilseed in China. The walnut meal after oil production contains a large amount of protein, but it is often used as feed or discarded, with low processing added value, resulting in a serious waste of resources. The traditional extraction method of walnut protein is mainly alkaline extraction-isoelectric precipitation method, with the progress of extraction equipment and extraction technology, more new and combined extraction technology has been developed and proved to be superior to the traditional method. In this paper, the main methods of walnut protein extraction, including alkaline acid precipitation, ultrasound-assisted, enzyme-assisted and reversed micellar method, are introduced in detail, and the effects of different extraction methods on the structure and function of walnut proteins are summarized, and the prospects for their application are outlooked, with a view to providing references for the in-depth research and development of walnut protein resources.