Studies On The Separation Of Almond Protein And Almond Oil By The Technology Of Reversd Micelles Extraction

The technology of reverse micelles is a kind of new separation method for biological molecule .The simultaneous extraction of oil and protein from plant by reverse micelles, not only improve the traditional technology of abstracting oil, de-solvent and toast the meal, but avoid the disadvantage of denaturation of protein during the processing. In this paper, we made research on processing of the forward extraction and backward extraction of almond protein by reverse micelles, meanwhile, we determine the composition and some functional property about the almond protein and oil , hoping to provide a valuable reference for exploiting the oil and nut resourse comprehesively It proved that the optimum condition of forward extraction is : almond powder 0.4g, 65 mu, iso-octane 20ml, the concentration of AOT is 0.04g/ml, 0.1mol/lKCl, W0 value 40, pH7.0, temperature 25℃, extraction time 90min. the factor of W0 significantly contributes to the protein-extracting rate. The optimum condition of backward extraction is: the concentration of KCl is 1.0 mol/l, pH 7.0, time 60min. Analysis of variance result indicated that the two factors of salt concentration and pH value significantly contribute to the protein extraction rate. Under this condition, the protein extraction rate is 70.3%, the oil extraction rate is 79.4%, which is little lower than the traditional extraction technology and the enzymatic extraction method. The amino acid composition of almond protein and the Fatty acid composition of almond oil were determined by GC and amino acid automatic instrument. The result showed that the amount of un-saturated fatty acid which mainly consist of oleic acid and sub-oleic acid in almond oil is 92.08% and almond protein contain 8 kinds of necessary amino acid which are in satisfactory ratio. We determined and analyzed the denaturalization temperature and the ability of water-retainment and protein solubility. It showed that the denaturalization temperature of almond protein is 70℃using DSC. Temperature and pH value have great influence on the ability of water-retainment and protein solubility of almond protein respectively. In view of the effect of two factors, the ability of water-retainment and protein solubility of almond protein is ideal when the condition was pH 6-7, temperature is about 60℃.