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Preparation of concentrated hazelnut protein by ethanol extraction

Xing Zhang

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Abstract

Concentrated hazelnut protein was extracted from hazelnut meal by ethanol.The effects of ethanol concentration, temperature, extraction time, solid-to-liquid ratio and extraction times on the content of concentrated hazelnut protein were studied by orthogonal experimental design.The optimized processing conditions were found to be ethanol concentration of 65%,e xtraction temperature of 55℃, extraction time of 30min, liquid-to-solid ratio of 1∶9and extracted 4times, then the concentrated hazelnut protein acquired 81.73%.

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What this paper is about

Concentrated hazelnut protein was extracted from hazelnut meal by ethanol.The effects of ethanol concentration, temperature, extraction time, solid-to-liquid ratio and extraction times on the content of concentrated hazelnut protein were studied by orthogonal experimental design.The optimized processing conditions were found to be ethanol concentration of 65%,e xtraction temperature of 55℃, extraction time of 30min, liquid-to-solid ratio of 1∶9and extracted 4times, then the concentrated hazelnut protein acquired 81.73%.

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Available abstract

Concentrated hazelnut protein was extracted from hazelnut meal by ethanol.The effects of ethanol concentration, temperature, extraction time, solid-to-liquid ratio and extraction times on the content of concentrated hazelnut protein were studied by orthogonal experimental design.The optimized processing conditions were found to be ethanol concentration of 65%,e xtraction temperature of 55℃, extraction time of 30min, liquid-to-solid ratio of 1∶9and extracted 4times, then the concentrated hazelnut protein acquired 81.73%.

Key concepts: Extraction (chemistry), Ethanol, Chromatography, Chemistry, Ethanol content, Biochemistry

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