| 核桃多肽的制备及核桃多肽酒的研制 |
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| 引用本文： | 姜 莉,徐怀德,陈金海,姜晨曦,何玉君.核桃多肽的制备及核桃多肽酒的研制[J].食品科学,2009,30(8):307-310. |
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| 作者姓名： | 姜 莉 徐怀德 陈金海 姜晨曦 何玉君 |
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| 作者单位： | 1.西北农林科技大学食品科学与工程学院 2.陕西省宜君县林果科技经营管理中心 |
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| 基金项目： | 科技部科技富民强县项目[国科发农字(2006315)] |
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| 摘 要： | 采用中性蛋白酶对核桃蛋白进行水解，得到最适反应条件是：酶解4.0h，底物浓度3%，加酶量6500U/g底物，温度50℃、pH7.5，水解度达到11.6%。核桃多肽酒最佳发酵工艺条件为：温度24℃，接种量0.05%，pH4.0，时间6d。发酵结束后为了掩蔽轻微的苦味，加入0.6% β-环糊精和4%蔗糖，最终产品口感良好。
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| 关 键 词： | 核桃蛋白 核桃多肽 发酵 核桃多肽酒 |
| 收稿时间： | 2008-05-09 |
Preparation of Walnut Polypeptide and Development of Walnut Polypeptide Wine |
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| JIANG Li XU Huai-de,CHEN Jin-hai JIANG Chen-xi HE Yu-jun.Preparation of Walnut Polypeptide and Development of Walnut Polypeptide Wine[J].Food Science,2009,30(8):307-310. |
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| Authors: | JIANG Li XU Huai-de CHEN Jin-hai JIANG Chen-xi HE Yu-jun |
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| Affiliation: | (1. College of Food Science and Engineering, Northwest Sci-Tech University of Agriculture and Forestry, Yangling 712100, China
2. Management Centre of Science and Technology for Forestry and Orchard of Yijun County, Yijun 727200, China) |
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| Abstract: | Walnut polypeptides were prepared via hydrolysis of walnut protein with neutral protease, and the prepared polypeptides were used to develop a new wine. The results showed that the optimum hydrolysis reaction conditions are as follows: substrate concentration 3% and enzyme amount 6500 U/g, hydrolysis temperature 50 ℃, pH 7.5, hydrolysis time 4 h, and the degree of hydrolysis reaches 11.6%. Moreover, the optimum inoculation amount, pH, fermentation temperature and time for producing walnut polypeptideins wine are 0.05%, pH 4.0, 24 ℃ and 6 days, respectively. In order to mitigate the bitterness of the original wine, 0.6% β-CD and 4% sucrose are added and the final product has a good mouth feel. |
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| Keywords: | walnut protein walnut polypeptide fermentation walnut polypeptide wine |
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