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| Optimization of preparation and functional characteristics of walnut protein isolate |
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| DOI： |
| KeyWord:walnut protein isolate glucoamylase purification protein purity |
| FundProject: |
| Author Name | Affiliation | | GAO Pan1,2,3, LI Hengbin1, CHEN Zhe3,4, YANG Xinmeng1, HU Chuanrong1, HE Dongping1,3, ZHANG Hui5,6, ZHANG Yuejin6, WANG Xingguo1,5,6 | 1.College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023，China
2.Key Laboratory of Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan 430023，China
3.Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Wuhan 430012，China
4.Wuhan Institute for Food and Cosmetic Control, Wuhan 430012，China
5.School of Food Science and Technology, Jiangnan University, Wuxi 214122，Jiangsu, China
6.Yunnan MORRE GARDEN Biotechnology Development Co.?, Ltd.?, Chuxiong 675000, Yunnan, China |
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| Abstract: |
| For preparing walnut protein isolate with protein purity higher than 90%, walnut protein was purified by glucoamylase. The effects of enzymolysis temperature, enzymolysis pH, enzymolysis time, enzyme dosage and solid-liquid ratio on the extraction rate and purity of walnut protein were explored, and its amino acid composition and functional characteristics were compared with low denatured walnut protein powder prepared by the walnut kernel after defatting. The results showed that the optimal purification conditions were obtained as follows: enzymolysis temperature 55℃, enzymolysis pH 5.0,enzymolysis time 40 min,enzyme dosage 80 U/g and solid-liquid ratio 1∶8.Under the optimal conditions, the protein purity was 94.37%.The walnut protein isolate prepared had good amino acid composition, and the water holding capacity,oil absorption and emulsifiability were 3.72, 1.57 g/g and 57.60%,respectively, which were better than low denatured walnut protein powder.The study proved that the quality of walnut protein isolate obtained by glucoamylase purification method is better. |
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