Journal
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Volume 17, Issue 7, Pages 1612-1625Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10942912.2013.772197
Keywords
Kiwi fruit seeds; Protein extraction; Optimization; Response surface methodology; Functional properties
Categories
Funding
- National Natural Science Foundation of China [21106112, 21306146]
- China Postdoctoral Science Foundation [20110490171, 2012T50815]
- Natural Science Basic Research Plan in Shaanxi Province of China [2011JE003, 2012JQ2019]
- Specialized Research Fund for the Doctoral Program of Higher Education [20130201120077]
- Fundamental Research Funds for the Central Universities [08143078]
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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.
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