双指标评价核桃蛋白酶法增溶改性

为了提高脱脂核桃粉中核桃蛋白的溶解性,文中以水解度(DH)和可溶性固形物(SS)含量为指标,分别对木瓜蛋白酶、菠萝蛋白酶和风味蛋白酶的单酶水解、复合酶解效果进行分析。结果显示,复合酶解可以显著提高核桃蛋白的溶解性,适宜的酶组合是:木瓜蛋白酶1.2%+菠萝蛋白酶0.4%+风味蛋白酶0.2%,底物浓度12%,60℃下酶解3 h。所得速溶核桃粉的DH为5.57%,SS为48.33%,其中蛋白质质量分数83.26%,吸水性和吸油性分别提高了68.99%和52.48%,达到了核桃蛋白的增溶目的。此外,分析结果表明,酶解过程中DH和SS间存在极显著相关性,说明SS可以作为蛋白质酶解效果的评价指标,与DH一起对核桃蛋白酶解效果进行准确评价。

The Enzymatic solubilization modification of Walnut Protein Evaluated with Double Indices

In order to modify the solubility of walnut protein in the defatted walnut flour, the degree of hydrolysis (DH) and soluble solids (SS) were used to evaluated the enzymatic hydrolysis effects of papain, bromelain and flavor proteases with single and combination. The results showed the solubility of walnut protein can be increased significantly when hydrolyzed with combined protease. The suitable protease combination parameters were: papain 1.2% + bromelain 0.4% + flavor protease 0.2%, substrate concentration was 12%, hydrolysis at 60 ° C for 3 h. The DH of the obtained instant walnut flour (IWF) was 5.57%, the SS was 48.33%, and the total protein content was 83.26%. The water absorption and oil absorption of IWF were increased 68.99% and 52.48%, respectively. The purpose of walnut protein solubility modification was achieved. In addition, the results showed that there was a significant correlation between DH and SS, which indicated that SS can be used as an evaluation index for protein enzymatic hydrolysis, and the hydrolysis effect of walnut protein was accurately evaluated together with DH.