EXTRACTION OPTIMIZATION AND FUNCTIONAL PROPERTIES OF PROTEINS FROM KIWI FRUIT (ACTINIDIA CHINENSIS PLANCH.) SEEDS

被引：20

作者：

Deng, Jianjun ^{[1
]}

Sun, Tran ^{[1
]}

Cao, Wei ^{[1
]}

Fan, Daidi ^{[1
]}

Cheng, Ni ^{[1
]}

Wang, Bini ^{[1
]}

Gao, Hui ^{[1
]}

Yang, Haixia ^{[2
]}

机构：

[1] NW Univ Xian, Coll Chem Engn, Dept Food Sci & Engn, Shaanxi Key Lab Degradable Biomed Mat, Xian 710069, Peoples R China

[2] Xi An Jiao Tong Univ, Sch Med, Dept Publ Hlth, Nutr & Food Safety Engn Res Ctr Shaanxi Prov, Xian 710049, Peoples R China

来源：

INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2014年 / 17卷 / 07期

基金：

中国博士后科学基金; 中国国家自然科学基金;

关键词：

Kiwi fruit seeds; Protein extraction; Optimization; Response surface methodology; Functional properties; RESPONSE-SURFACE METHODOLOGY; PRODUCTS; LUPIN; MEAL; PEA; L;

D O I：

10.1080/10942912.2013.772197

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Kiwi fruit (Actinidia chinensis Planch.) seed proteins, as solid wastes in food industries, remain underutilized. Response surface methodology for kiwi fruit seed proteins extraction optimization results showed that pH and solid/liquid ratio were the most important factors affecting the yield. Maximum yield (613.7 g/kg total protein) was obtained when temperature, pH, extraction time, and solid/liquid ratio were 33.9 degrees C, pH 9.14, 49.2 min, and 1:8.4 (w/v), respectively. Kiwi fruit seed protein had more proteins or peptides with low molecular weights, showing a better digestibility. Functional properties results indicated that kiwi fruit seed protein as potential ingredients could be used as a substitute for soybean protein for food processing.

引用

页码：1612 / 1625

页数：14

共 36 条

[1] Protein Isolates from Bambara Groundnut (Voandzeia Subterranean L.): Chemical Characterization and Functional Properties [J].