Extraction Process Optimization and Functional Properties of Paeonia lactiflora Seed Protein

NI Liying; SUN Mengxue; HU Fuxia; CUI Li; WANG Daijie; ZHANG Ming; LI Chengxiu; MA Chao

doi:10.19590/j.cnki.1008-1038.2026.05.009

Abstract：Paeonia lactiflora seed is rich in crude protein,which can be used as food additives or functional ingredients for applications in dairy product processing,functional foods,and cosmetic.In this study,the protein in peony seeds was extracted using the alkali dissolution and acid precipitation method.The extraction process was optimized through single-factor and orthogonal experiments,and the structural and functional properties of the protein before and after steam explosion treatment were analyzed.The results showed that the optimal extraction conditions for P.lactiflora seed protein were solid-liquid ratio of 1∶25(g/mL),pH of 9,temperature of 50℃ and time of 120 min.Under these conditions,the extraction rate of P.lactiflora seed protein was 61.37％,while the rate significantly increased to 76.82％after steam explosion treatment(0.8 MPa,100 s).FTIR spectroscopy revealed changes in the secondary structure of protein after steam explosion,with an increase in β-sheet content.P.lactiflora seed protein was rich in amino acids,and steam explosion treatment significantly enhanced the content of essential amino acids.Additionally,after steam explosion,the water-holding and oil-holding capacities of the protein improved by 15.68％and 9.31％,respectively.pH had a notable impact on the foaming and emulsifying properties of the protein.At pH 10,the foaming and emulsifying capacities of the steam-exploded P.lactiflora seed protein increased to 43.36％and 45.24％,respectively.This research provided a theoretical foundation and technical support for the development and application of deep-processed products derived from P.lactiflora seed protein.