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| Optimization of walnut cake defatting and walnut peptide preparation |
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| DOI： |
| KeyWord:ultrasound assist defatting walnut protein walnut peptide enzyme hydrolysis |
| FundProject:国家自然科学基金资助项目（32001735） |
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| Abstract: |
| The walnut cake was defatted with ultrasound assist, and with defatted walnut powder as raw material, walnut protein was prepared. The peptide was prepared by alkaline protease hydrolysis from walnut protein. The defatting conditions of walnut cake and the preparation conditions of walnut peptide were optimized through single factor experiment and orthogonal experiment.In addition,the characteristics of walnut peptide prepared under the optimal conditions were analyzed. The results showed that the optimal defatting conditions were obtained as follows: ratio of material to solvent 1∶ 20,ultrasonic power 500 W, ultrasonic time 140 min. Under the optimal conditions, the defatting rate was 91.23%，and the lost rate of walnut protein was 11.32%. The optimal conditions of preparing walnut peptide were obtained as follows: enzymolysis temperature 50 ℃, enzymolysis pH 9, enzyme dosage 3.0%, enzymolysis time 5.0 h. Under the optimal conditions,the hydrolysis degree was 2263%,and the peptide yield was 8824%. The crude protein content in walnut peptide was about 95%, and 91.61% of walnut peptides had a relative molecular weight less than 1 000 Da. |
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