An ultrasound-assisted extraction technology
of almond dregs protein

doi:10.1007/s11703-009-0082-2

Front. Agric. China

2010, Vol. 4

Issue (1) : 69-73 https://doi.org/10.1007/s11703-009-0082-2

Research articles

An ultrasound-assisted extraction technology of almond dregs protein

Zhenliang ZHANG¹,Zide ZHANG¹,Xiaona ZHANG¹,Jing LI¹,Congzhi ZHAO¹,Yan WANG²,

1.College of Food Science and Technology, Agricultural University of Hebei, Baoding 071001, China; 2.Hebei Jiaotong Vocational & Technical College, Shijiazhuang 050000, China;

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Abstract Using quadratic regression orthogonal design rotation, the ultrasound-assisted alkaline extraction process of protein from almond dregs was optimized in the experiment. The results showed that the optimized parameters of the almond dregs protein extraction process were as follows: extracting temperature 37°C, pH value 10.1, and ratio of solid to liquid 1∶29.5 (g·mL^−1). The efficiency of protein extraction was 69.76% with twice extraction for each 30min under the above conditions.

Keywords almond dregs isolated protein ultrasound

Issue Date: 05 March 2010

Cite this article:

Zhenliang ZHANG,Zide ZHANG,Xiaona ZHANG, et al. An ultrasound-assisted extraction technology of almond dregs protein[J]. Front. Agric. China, 2010, 4(1): 69-73.

URL:

https://academic.hep.com.cn/fag/EN/10.1007/s11703-009-0082-2
https://academic.hep.com.cn/fag/EN/Y2010/V4/I1/69

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