Hongyu Wu , Li Zhang , Ruiguo Cui , Chuxuan Zhang , Man Xu , Weiwei Liu , Mengshi Wang , Ruijie Liu , Long Xu , Lijun Song
{"title":"螺旋压榨温度对杏核（Prunus armeniaca L.）油质特性和杏核蛋白质分离物功能特性的影响","authors":"Hongyu Wu , Li Zhang , Ruiguo Cui , Chuxuan Zhang , Man Xu , Weiwei Liu , Mengshi Wang , Ruijie Liu , Long Xu , Lijun Song","doi":"10.1016/j.lwt.2024.117002","DOIUrl":null,"url":null,"abstract":"<div><div>This study evaluated the effects of screw pressing temperature (40 °C–200 °C) on the yields, physicochemical properties, oxidation stabilities, and antioxidant activities of apricot kernels oil (AO). Additionally, this study comparatively analyzed the functional properties of different apricot kernels protein isolates (APIs). The oil yield ranged from 30.06% to 49.07% with AO-200 showing the highest yield. Compared with cold pressing, high-temperature pressing significantly increased the trace components (such as total phenols, tocopherols, and phytosterols), oxidation stabilities, and antioxidant activities of AOs. High-temperature pressing also increased the functional properties of API. Multivariate analysis revealed that spiral pressing at 120 °C may be an optimal strategy for obtaining high-quality oil and protein isolate from apricot kernels. These findings provide a theoretical basis for the extraction and application of AO and API.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 117002"},"PeriodicalIF":6.0000,"publicationDate":"2024-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effect of screw pressing temperature on apricot (Prunus armeniaca L.) kernels oil quality properties and apricot kernels protein isolate functional properties\",\"authors\":\"Hongyu Wu , Li Zhang , Ruiguo Cui , Chuxuan Zhang , Man Xu , Weiwei Liu , Mengshi Wang , Ruijie Liu , Long Xu , Lijun Song\",\"doi\":\"10.1016/j.lwt.2024.117002\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>This study evaluated the effects of screw pressing temperature (40 °C–200 °C) on the yields, physicochemical properties, oxidation stabilities, and antioxidant activities of apricot kernels oil (AO). Additionally, this study comparatively analyzed the functional properties of different apricot kernels protein isolates (APIs). The oil yield ranged from 30.06% to 49.07% with AO-200 showing the highest yield. Compared with cold pressing, high-temperature pressing significantly increased the trace components (such as total phenols, tocopherols, and phytosterols), oxidation stabilities, and antioxidant activities of AOs. High-temperature pressing also increased the functional properties of API. Multivariate analysis revealed that spiral pressing at 120 °C may be an optimal strategy for obtaining high-quality oil and protein isolate from apricot kernels. These findings provide a theoretical basis for the extraction and application of AO and API.</div></div>\",\"PeriodicalId\":382,\"journal\":{\"name\":\"LWT - Food Science and Technology\",\"volume\":\"213 \",\"pages\":\"Article 117002\"},\"PeriodicalIF\":6.0000,\"publicationDate\":\"2024-11-07\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"LWT - Food Science and Technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0023643824012854\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"LWT - Food Science and Technology","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0023643824012854","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Effect of screw pressing temperature on apricot (Prunus armeniaca L.) kernels oil quality properties and apricot kernels protein isolate functional properties
This study evaluated the effects of screw pressing temperature (40 °C–200 °C) on the yields, physicochemical properties, oxidation stabilities, and antioxidant activities of apricot kernels oil (AO). Additionally, this study comparatively analyzed the functional properties of different apricot kernels protein isolates (APIs). The oil yield ranged from 30.06% to 49.07% with AO-200 showing the highest yield. Compared with cold pressing, high-temperature pressing significantly increased the trace components (such as total phenols, tocopherols, and phytosterols), oxidation stabilities, and antioxidant activities of AOs. High-temperature pressing also increased the functional properties of API. Multivariate analysis revealed that spiral pressing at 120 °C may be an optimal strategy for obtaining high-quality oil and protein isolate from apricot kernels. These findings provide a theoretical basis for the extraction and application of AO and API.
期刊介绍：
LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.
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