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| Optimization of extraction process and functional properties analysis of different protein fractions from safflower seed meal |
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Received:April 25, 2025 Revised:January 23, 2026 Accepted:July 15, 2025
Published：July 20, 2026
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| DOI：10.19902/j.cnki.zgyz.1003-7969.250216 |
| KeyWord:safflower seed meal protein extraction response surface methodology functional properties |
| FundProject:吉林省科学技术厅重点研发项目（20220202081NC） |
| Author Name | Affiliation | | ZHANG Linghe1，MA Lidong1,2，XU Zitong1， LAN Xinxin3，
GUAN Lili1，DU Linna1，WU Zhuofu1，YANG Jing1,3 | 1.College of Life Sciences, Jilin Agricultural University, Changchun 130118, China
2.Changchun No.58
Middle School, Changchun 130000, China
3.Safflower Industry Research Institute of Shihezi University,
Xinjiang Production and Construction Corps, Shihezi 832000, Xinjiang, China |
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| Abstract: |
| To enhance the added value of safflower seed meal and provide a reference for the application of safflower seed protein in the food industry, different protein fractions (albumin, globulin and glutelin) were extracted from safflower seed meal using the Osborne fractionation method, isoelectric point fractionation method and enzyme-assisted fractionation method, respectively. With the protein yield as an evaluation index, the extraction method for each protein fraction was determined. Single-factor experiments combined with response surface methodology were employed to optimize the extraction processes of different protein fractions, and the functional properties of the three proteins were analyzed. The results showed that the Osborne fractionation method was suitable for albumin extraction, while the enzyme-assisted fractionation method was optimal for the extraction of globulin and glutelin. The optimal extraction conditions for albumin were a solid-to-liquid ratio of 1∶ 15, extraction time of 1 h, and extraction times of twice, yielding an albumin yield of 4.75%.The optimal extraction conditions for globulin were a solid-to-liquid ratio of 1∶ 15, NaCl mass fraction of 9%, and α-amylase addition of 50 U/g, yielding a globulin yield of 808%. The optimal extraction conditions for glutelin were a solid-to-liquid ratio of 1∶ 25, NaOH concentration of 0.05 mol/L, and α-amylase addition of 100 U/g, yielding a glutelin yield of 1840%. The isoelectric points of albumin, globulin and glutelin were 3.0, 6.0 and 4.0, respectively. In the pH range of 5-7, albumin exhibited higher solubility than globulin and glutelin, glutelin had better foaming property, whereas globulin showed superior emulsifying property and emulsifying stability. In conclusion, different proteins can be extracted from safflower seed meal through fractionation methods, and the extracted proteins possess distinct functional properties. |
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