Study on ultrasonic extraction of almond cake protein from cake waste

Ultrasound-assisted extraction of protein from Prunus armeniaca L var ansu Maxim in Gansu was studied.The three parameters (extraction time, pH value and extraction temperature) were optimized using the Box-Behnken design (BBD) with a quadratic regression model built by using response surface methodology (RSM) .The optimal extraction conditions for protein were determined as follows: extraction time 1.2h, pH 11 and extraction temperature 48℃, the highest yield of protein 79.74% ± 0.60% was achieved.