The Studies On Preparation And Application Of Amygdalus Pedunculatus Pall Seed Protein

Amygdalus pedunculatus pall known as new desertoil-bearing tree is a climbing.The protein content of amygdalus pedunculatus pall seed cake is morn than 50 %.Amygdalus pedunculatus pall oil production produces a lot of defatted flour.Because of our lack of understanding of the amygdalus pedunculatus pall seed proteins,the amygdalus pedunculatus pall seed cake is throwed.the research on protein extraction condition and isoelectric point of amygdalus pedunculatus pall seed protein was conducted in this article.Structure and properties of amygdalus pedunculatus pall seed protein,development of protein isolate and concentrate of amygdalus pedunculatus pall seed protein to improvement functionality were deeply investigated.The amygdalus pedunculatus pall seed protein was applied in products to provide technological parameter.(1)The preparation technology of amygdalus pedunculatus pall seed protein isolate was determined by studing the isoelectric point and extraction condition.Optimum extraction conditions results by response surface method was 20:1 mL/g;temperature was 41.6?;extraction time was 78.8 min;extraction pH was 9.1;Under this condition,the rate of once extraction for Amygdalus pedunculatus seed protein was 70.2%,the yield of protein isolate products of Amygdalus pedunculatus seed was36.7%,and the protein content(N×6.25)of the products was 92.3%.(2)In this research,the trial of five factors were studied on the base of the response surface test.The conditions of alcohol washing separation for amygdalus pedunculatus pall seed protein concentrate were as following: the ethanol concentration 71.6%,temperature 50.9?,liquid-solid ratio 12.3:1 mL/g,time 82.5min,extraction times 4.Under these conditions,he protein content(N×6.25)of the products was 63.7%.(3)The protein chemical composition and functional properties of amygdalus pedunculatus pall seed protein isolate and concentrate was systematicly studied with view to exploring protein structure and functional relationships.It was showed that the secondary structure of amygdalus pedunculatus pall seed protein isolate werechanged due to extraction technology,with destruction of ?-helix,increased of ?-sheet,random coil and the amount reduction of ?-turns.Results showed that the molecular weight distribution of amygdalus pedunculatus pall seed protein isolate and concentrate was relatively small with molecular weight at 32 ~ 40 kDa and 17 ~23kDa.However,amygdalus pedunculatus pall seed protein isolate dispersed down near the 15 kDa band.Researched the nutritional evaluation of amygdalus pedunculatus pall seed protein isolate and concentrate,they belong to excellent woody protein resource.Owing to different preparation process,amygdalus pedunculatus pall seed protein isolate showed that intermolecular are loosely arranged structure.However,amygdalus pedunculatus pall seed protein concentrate showed intermolecular more compact structure.Nitrogen solubility index and emulsifying property of amygdalus pedunculatus pall seed protein isolate and concentrate was significantly influenced by NaCl concentrations and pH.Contrasted to the condition of acidic pH,the nitrogen solubility index and emulsifying properties of protein can be improved under the condition of alkaline pH.Low NaCl solution can improve the nitrogen solubility index and emulsifying properties of amygdalus pedunculatus pall seed protein isolate and concentrate.Nitrogen solubility index and emulsifying properties of amygdalus pedunculatus pall seed protein isolate was significantly higher than that of amygdalus pedunculatus pall seed protein concentrate,which was due to the difference on intermicro-structure and molecular weight distribution.Fat and water absorption capacity of amygdalus pedunculatus pall seed protein concentrate was significantly higher than soy protein isolate and amygdalus pedunculatus pall seed protein isolate.(4)The article analysised the effect of amygdalus pedunculatus pall seed protein on beverage and cookie baking properties to affording technics parameter and theory foundation for using in food.The optimum emulsifier,dispersant and stabilizer formula was studied according to their effect on emulsion stability,centrifugal rate and sterilization.Orthogonal experiment and fuzzy math was applied to obtain the amygdalus pedunculatus pall seed protein isolate beverage formula: DMG 0.048%,SE-l5 0.032%,sodium tripolyphosphate 0.08%,gum 0.04%,CMC 0.10% and sodiumalginate 0.19%.Protein drink tastes delicate,with no stratification and precipitation.In the end,the article analysised the effect of amygdalus pedunculatus pall seed protein concentrate on cookie baking properties.The results showed that amygdalus pedunculatus pall seed protein concentrate was a good crude nutrition aggrandizement and weakening gluten.The cookie added protein concentrate was very crisp,and the cookie had good colour luster and organization structure.The proper level incorporated into wheat flour was 4.50%,which has better sensory quality.