核桃蛋白有限酶解增溶改性的工艺研究

为充分利用核桃榨油后的核桃粕,研究了核桃蛋白有限酶解增溶改性的工艺,以拓宽核桃蛋白在食品工业中的应用范围,提高产品附加值。通过比较不同蛋白酶对核桃蛋白的水解度和氮溶指数的影响,筛选出胰蛋白酶为最佳用酶。在单因素试验基础上,通过二次回归正交旋转组合试验对胰蛋白酶有限酶解核桃蛋白的工艺加以优化。结果表明,最佳酶解工艺条件为:液料比10∶1,酶解温度43℃,酶解时间52 min,酶用量0.4%。最佳条件下制备的改性核桃蛋白的水解度仅为3.25%,而氮溶指数从8.74%显著提升到78.16%。

Study on limited enzymatic hydrolysis for improving solubility of walnut protein

In order to make full use of the walnut meal after extraction of walnut oil, to broaden the application range in the food industry of walnut protein, and to increase the product additive value, limited enzymatic hydrolysis to improve the solubility of walnut protein was studied. The effect of different enzymes on the degree of hydrolysis (DH) and NSI were compared, and trypsin was used to limited hydrolyze walnut protein as the best enzyme. On the base of single factor experiments, the optimum conditions of limited enzymatic hydrolysis were evaluated by quadratic regression orthogonal rotational combing design. The results showed that the optimum conditions were as follows: ratio of liquid to solid 10:1, reaction temperature 43°C, reaction time 52 min, dosage of trypsin 0.4%. Under the optimum conditions, the DH of modified walnut protein was as low as 3.25%, while the NSI of walnut protein was significantly improved from 8.74% to 78.16%.