Abstract

Kernel of sour cherry (Prunus cerasus L.) is a valuable source of protein generated as byproduct during processing of sour cherries. In this study, optimisation of protein extraction yield from sour cherry kernel was investigated using response surface methodology. Optimum conditions for alkaline solubilisation/isoelectric precipitation extraction were identified as pH 8.5, 1:10 solid-to-solvent ratio, and 1 h extraction time to obtain a protein yield of 63.8% for a protein content of 88.3%. The isoelectric precipitation point of sour cherry kernel protein isolate (SCKPI) was shown to be 4.2 and a high solubility of 85.3% was found at neutral pH. Results showed that SCKPI had a substantially high in vitro protein digestibility (95.7%). Other physicochemical properties such as water- and oil-holding capacities, gelling capacity, emulsion stability, foaming capacity as well as thermal properties were also reported and ensured comparable functionalities indicating a great potential as a valuable plant-based protein source for the food industry.

Graphic Abstract

中文翻译：

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酸樱桃仁作为未开发的加工废料：优化蛋白质回收率，功能特性和体外消化率的提取条件

摘要

酸樱桃（李子樱桃仁）L.）是酸樱桃加工过程中作为副产物生成的有价值的蛋白质来源。在这项研究中，使用响应面方法研究了从酸樱桃仁中提取蛋白质的最佳产量。确定碱性增溶/等电沉淀萃取的最佳条件为pH 8.5，固溶比为1:10，萃取时间为1 h，对于蛋白质含量为88.3％的蛋白质，产率为63.8％。酸性樱桃仁蛋白分离物（SCKPI）的等电沉淀点显示为4.2，在中性pH下发现85.3％的高溶解度。结果表明，SCKPI具有很高的体外蛋白消化率（95.7％）。其他理化性质，例如持水和持油能力，胶凝能力，乳液稳定性，

图形摘要