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Preparation of walnut protein
  
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KeyWord:walnut protein  ultrasound  aqueous enzymatic method  extraction  purification
FundProject:湖北省重大科技计划项目（2019ABA096）
Author NameAffiliation
GAO Pan College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023,China
 
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Abstract:
      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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