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<p>The extraction of pine nut protein was carried out by an alkali solubilization followed by acid precipitation method, and the extraction conditions of pine nut protein were optimized by single-factor experiments and response surface. The physicochemical and functional properties of pine nut protein were studied in comparison with those of three other common commercial proteins (soybean, whey protein, and pea protein). The findings indicated that the factors influencing the extraction rate of pine nut protein were: pH &gt; material-liquid ratio &gt; extraction time. The optimal conditions for pine nut protein extraction were as follows: pH 11, material-liquid ratio of 1:32&#xa0;g/mL, and an extraction time of 1.5&#xa0;h. The extraction rate of pine nut protein at this time was 81.59% ± 0.17%. Pine nut protein exhibits a layered structure, with β-folding representing the predominant secondary structure. SDS-PAGE analysis revealed that the major protein bands of pine nut protein were predominantly detected at approximately 37&#xa0;kDa. The mean particle size of the pine nut protein sample was found to be 122.5&#xa0;nm, and the zeta potential was determined to be -21.43 mV. A comparison with the other three proteins revealed that the water- and oil-holding properties of pine nut protein were similar to those of soybean protein. Furthermore, compared with the other three proteins, pine nut protein has better emulsifying, emulsifying stability and foaming stability. This study provides a scientific basis for the application of pine nut protein in food industry.</p>

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Physicochemical and functional properties of extracted pine nut proteins: a comparison with three common proteins

  • 期刊论文

  • 发表日期：

    2025年10月3日

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  • Yuhan Cheng,
  • Xiaofen Qi,
  • Yuejun Liu,
  • Qing Yang,
  • Yuan Tong,
  • Yanlong Zhang

摘要

The extraction of pine nut protein was carried out by an alkali solubilization followed by acid precipitation method, and the extraction conditions of pine nut protein were optimized by single-factor experiments and response surface. The physicochemical and functional properties of pine nut protein were studied in comparison with those of three other common commercial proteins (soybean, whey protein, and pea protein). The findings indicated that the factors influencing the extraction rate of pine nut protein were: pH > material-liquid ratio > extraction time. The optimal conditions for pine nut protein extraction were as follows: pH 11, material-liquid ratio of 1:32 g/mL, and an extraction time of 1.5 h. The extraction rate of pine nut protein at this time was 81.59% ± 0.17%. Pine nut protein exhibits a layered structure, with β-folding representing the predominant secondary structure. SDS-PAGE analysis revealed that the major protein bands of pine nut protein were predominantly detected at approximately 37 kDa. The mean particle size of the pine nut protein sample was found to be 122.5 nm, and the zeta potential was determined to be -21.43 mV. A comparison with the other three proteins revealed that the water- and oil-holding properties of pine nut protein were similar to those of soybean protein. Furthermore, compared with the other three proteins, pine nut protein has better emulsifying, emulsifying stability and foaming stability. This study provides a scientific basis for the application of pine nut protein in food industry.