| 高盼.核桃蛋白制备工艺研究[J].中国油脂,2021,46(1):52~56.[GAO Pan.Preparation of walnut protein[J].China Oils and Fats,2021,46(1):52~56.] |
| 核桃蛋白制备工艺研究 |
| Preparation of walnut protein |
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| DOI： |
| 中文关键词: 核桃蛋白 超声 水酶法 提取 纯化 |
| 英文关键词:walnut protein ultrasound aqueous enzymatic method extraction purification |
| 基金项目:湖北省重大科技计划项目（2019ABA096） |
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| 中文摘要: |
| 以提高核桃蛋白产品的附加值为目的，探索核桃蛋白制备工艺。利用单因素实验和正交实验分别对水酶法结合超声法制备核桃蛋白工艺和糖化酶处理纯化核桃蛋白工艺条件进行优化。结果表明：核桃蛋白的最佳制备工艺条件为料液比1∶ 20、酶解时间2.0 h、加酶量2.0%、温度50 ℃、pH 9.0，在此条件下核桃蛋白得率为78.16%，蛋白质含量为82.53%；核桃蛋白的最佳纯化工艺条件为酶解温度50 ℃、pH 4.5、酶解时间140 min、加酶量0.4%，在此条件下，核桃蛋白纯度为94.16%。 |
| 英文摘要: |
| In order to improve the added value of walnut protein products, the preparation process of walnut protein was explored.Using single factor experiment and orthogonal experiment, the conditions for the extraction of walnut protein by aqueous enzymatic method combined with ultrasound and the purification of walnut protein by glucoamylase treatment were optimized.The results showed that the optimal extraction conditions were obtained as follows:ratio of material to liquid 1∶ 20, enzymolysis time 2.0 h, amount of enzyme 2.0%, temperature 50 ℃, pH 9.0. Under the optimal conditions, the yield of walnut protein was 78.16%, and the content of protein was 82.53%.The optimal purification process conditions were obtained as follows: enzymolysis temperature 50 ℃, pH 4.5, enzymolysis time 140 min, amount of enzyme 0.4%. Under these conditions, the purity of walnut protein was 94.16%. |
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