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Development of an Aqueous Polyethylene Glycol-Based Extraction and Recovery Method for Almond (Prunus armeniaca L.) Protein

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Abstract

A novel method for protein extraction from sweet almonds with aqueous polyethylene glycol (PEG) as solvent and recovery from the extraction solution was developed. The extraction yields of different solvents, such as sodium hydroxide, sodium chloride, PEG 200, PEG 400, and PEG 600 aqueous solutions, were investigated and PEG 200 showed the highest extraction efficiency. The PEG-based microwave-assisted extraction (MAE) parameters were then optimized using response surface methodology. Under optimum condition, PEG 200 concentration of 25 % (w/w), liquid to solid ratio of 22 mL g−1, microwave power of 120 W, extraction temperature of 45 °C, and extraction time of 4 min, the average extraction yield was 93.75 ± 3.15 %. Subsequently, the almond protein was recovered from the extraction solution containing PEG with an isoelectric point-ethanol synergy precipitation protocol. The combined technique integrated the speed of isoelectric point precipitation with the completeness of alcohol precipitation. The recovery of almond protein was 98.81 % with a time of 3–5 min. The proposed PEG-based MAE and synergy precipitation protocol provide a rapid and effective method for almond protein extraction and recovery and have the potential to be used for other plant proteins.

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Authors and Affiliations

  1. Key Laboratory of Analytical Chemistry for Life Science of Shaanxi Province and Key Laboratory of the Ministry of Education for Medicinal Resource and Natural Pharmaceutical Chemistry, School of Chemistry and Chemical Engineering, Shaanxi Normal University, **’an, 710062, China

    **an-Li Ge, Ting Shi, Huan Wang, **g Zhang & Zhi-Qi Zhang

Authors
  1. **an-Li Ge
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  2. Ting Shi
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  3. Huan Wang
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  4. **g Zhang
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  5. Zhi-Qi Zhang
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Correspondence to Zhi-Qi Zhang.

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The manuscript has not been published previously (partly or in full). The manuscript has not been submitted to more than one journal for simultaneous consideration.

Consent to submit has been received explicitly from all co-authors, as well as from the institute/organization where the work has been carried out, before the work is submitted.

Authors whose names appear on the submission have contributed sufficiently to the scientific work and therefore share collective responsibility and accountability for the results.

Funding

The project was supported by National Natural Science Foundation of China (No. 21275098).

Conflict of Interest

**an-Li Ge declares that he has no conflict of interest. Ting Shi declares that she has no conflict of interest. Huan Wang declares that she has no conflict of interest. **g Zhang declares that she has no conflict of interest. Zhi-Qi Zhang declares that he has no conflict of interest.

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This article does not contain any studies with human participants or animals performed by any of the authors.

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Ge, XL., Shi, T., Wang, H. et al. Development of an Aqueous Polyethylene Glycol-Based Extraction and Recovery Method for Almond (Prunus armeniaca L.) Protein. Food Anal. Methods 9, 3319–3326 (2016). https://doi.org/10.1007/s12161-016-0525-3

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  • DOI: https://doi.org/10.1007/s12161-016-0525-3

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