| Walnut protein was prepared from walnut cake by defatting and alkali solubilization and acid precipitation,then it was hydrolyzed by alkaline protease,and the effects of enzymolysis pH, mass fraction of substrate, enzyme dosage, enzymolysis temperature and enzymolysis time on the degree of hydrolysis were studied by single factor experiment, then the enzymatic hydrolysis process was optimized using orthogonal experiment. The solubility, emulsification and foaming properties of the enzymatic hydrolysis products were measured. The results showed that the optimal conditions for the enzymatic hydrolysis of walnut protein with alkaline protease were obtained as follows: mass fraction of substrate 5.0%, enzymolysis pH 9.0, amount of alkaline protease (activity 10 000 U/g) 4.0%, enzymolysis temperature 50 ℃ and enzymolysis time 2 h. Compared with walnut protein, the surface hydrophobicity of the enzymatic hydrolysis product with different degrees of hydrolysis decreased, and the solubility, emulsification and foaming properties increased. |
