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| Effects of peeling on aqueous extraction of proteins and lipids from walnut kernels |
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| DOI： |
| KeyWord:peeling walnut protein lipid extraction rate separation |
| FundProject:江苏省林业科技创新与推广项目（LYKJ\[2020\]句容01） |
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| Abstract: |
| Walnut skins contain a high amount of phenolics, which have negative effects on the aqueous extraction of walnut proteins and lipids. Therefore, the effects of walnut kernel peeling on the aqueous extraction of protein and lipids was studied. The whole walnut kernels were soaked and peeled without heat and chemicals, and then the walnut milk was prepared from the peeled walnut kernels by mixing with water (mass ratio of walnut kernels to water 1∶ 9), grinding and filtrating, with the whole walnut kernels as control. Firstly, the effects of peeling on proteins and lipids in extraction and centrifugal separation (4 000 r/min, 15 min) of walnut milk were investigated. Then the protein-rich precipitate obtained by centrifugation from walnut milk was spray-dried, and the basic components and storage stability of the protein powder were analyzed. The results showed that the peeling treatment respectively increased the extraction rate of proteins and lipids to 88.03% (unpeeling 8320%) and 97.76% (unpeeling 93.80%), and also enhanced the respective distribution of lipids and proteins into the floating (oil body concentrate) and precipitate fractions obtained by centrifugation, and their distribution were 85.69% (unpeeling 82.65%) and 61.00% (unpeeling 59.87%), respectively. The lipid content (dry basis) in floating and protein content (dry basis) in precipitate were as high as 95.49% (unpeeling 88.19%) and 8581% (unpeeling 7044%), respectively. The amino acid compositions in floating, skim and precipitate obtained by centrifugal separation were also affected by peeling treatment. The walnut protein powder had a protein content higher than 85%. After storage at 37 ℃ for 12 months, there was no rancid odor, and the Tricine-SDS-PAGE results showed that the protein powder did not show crosslinking or degradation. |
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