Optimization of the preparation of walnut protein with ultrasonic-assisted extraction method
Walnut protein was obstained by ultrasonic-assisted extraction method with the defatted walnut meal as raw material.The preparation process of walnut protein was optimized according to Box-Behnken central composition design principle on foundation of single factor experiment,the method of response surface analysis with 3 factors and 3 levels combined with Minitab15.0-statistical data analysis software was adopted with the leaching rate of walnut protein as the response value.The effect of extraction time,temperature,liquid to solid ratio and pH on the leaching rate of walnut protein were studied in this paper.According to the above results,the optimum preparation conditions were obtained as follows: extraction time 19 min,reaction time 90 min,temperature 46 ℃,ratio of solvent: meal at 20:1 and pH8.6.Under these conditions,the leaching rate of walnut protein reached 18.66%.