Ribeiro Felipe Pires, Naito Rafael Silva, Dos Santos Galvão Beatriz, Júnior Walter Fabri, Toyonaga Kayu Kazuo, Branco Ivanise Guilherme, Ferreira Sungil, Malacrida Cassia Roberta
São Paulo State University (Unesp), School of Sciences and Languages, Dom Antônio Avenue 2100, CEP, 19806-900 Assis, SP, Brazil.
University of Arkansas System Division of Agriculture (UADA), Department of Food Science, 2650 Young Ave, Fayetteville, AR, USA.
Food Chem X. 2025 Jul 5;29:102746. doi: 10.1016/j.fochx.2025.102746. eCollection 2025 Jul.
Pequi ( Camb.) is a fruit native to the Brazilian Cerrado with significant economic value. Its processing generates by-products often underused, such as its protein-rich almond. This study aimed to optimize and compare protein isolates obtained from defatted pequi almond cake using ultrasound-assisted extraction (UAE) and alkaline extraction (AE). The alkaline pH for protein solubilization was set at 9.5, and the isoelectric precipitation point at pH 4.8. UAE was optimized using a central composite design, with 56 W acoustic power, a solid-to-solvent ratio of 1/15.13 (g/mL), and extraction time of 15 min. UAE resulted in a yield of 47.25 % and protein recovery of 84.28 %, while AE achieved 41.35 % and 70.18 %, respectively. The protein isolate from UAE showed better functional properties, including higher foaming capacity and water absorption. In conclusion, UAE is a promising method for producing protein isolates, offering higher yield, shorter extraction time, and improved functional characteristics.
佩基果（Camb.）是一种原产于巴西塞拉多的水果，具有重要的经济价值。其加工过程会产生一些经常未被充分利用的副产品，比如富含蛋白质的杏仁。本研究旨在优化并比较采用超声辅助提取（UAE）和碱提取（AE）从脱脂佩基杏仁饼中获得的分离蛋白。蛋白质溶解的碱性pH值设定为9.5，等电沉淀点设定为pH 4.8。采用中心复合设计对超声辅助提取进行优化，声功率为56 W，固液比为1/15.13（g/mL），提取时间为15分钟。超声辅助提取的得率为47.25%，蛋白质回收率为84.28%，而碱提取分别为41.35%和70.18%。超声辅助提取得到的分离蛋白表现出更好的功能特性，包括更高的起泡能力和吸水性。总之，超声辅助提取是一种生产分离蛋白的有前景的方法，具有更高的得率、更短的提取时间和更好的功能特性。
