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| Effect of raw material pretreatment method in oil pressing on functional characteristics and ACE inhibitory activity of walnut polypeptide |
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| DOI： |
| KeyWord:walnut polypeptide pressing pretreatment method functional property ACE inhibitory activity |
| FundProject:国家自然科学基金资助项目（32001735）；云南省重大科技专项计划——生物种业和农产品精深加工重大专项（202102AE090055） |
| Author Name | Affiliation | | GAO Pan1,2, HAN Yubo1, YANG Yong2, MA Kaichuang1, ZHONG Wu1,2,
HU Chuanrong1, HE Dongping1,2, ZHANG Hui3,
ZHANG Yuejin4, WANG Xingguo1,3 | 1.Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China,Hubei Key
Laboratory for Processing and Transformation of Agricultural Products, College of Food Science and Engineering,
Wuhan Polytechnic University, Wuhan 430023, China
2.Key Laboratory of Edible Oil Quality and
Safety for State Market Regulation, Wuhan Institute for Food and Cosmetic Control, Wuhan 430012,
China
3.School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu,
China
4.Yunnan Moore Farm Biotechnology Development Co., Ltd., Chuxiong 675000,
Yunnan, China |
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| Abstract: |
| The aim was to study the effect of pretreatment methods of raw material pressing for oil on the properties of walnut polypeptide. The walnut kernels were untreated, peeled and roasted respectively,then pressed to extract oil.The cake after oil extraction was defatted by n-hexane and hydrolyzed by alkaline protease to produce walnut polypeptide, and the functional properties and ACE inhibitory activity of walnut polypeptide were determined. The results showed that compared with no treatment and roasting pretreatment, walnut polypeptide obtained by peeling of raw material had the highest water holding capacity (50 ℃, 5.11 g/g), oil absorption (50 ℃,3.25 g/g), emulsifying ability (pH 9.0, 62.57%), emulsifying stability (pH 9.0, 84.51%), foaming ability (pH 9.0, 117.49%) and ACE inhibitory rate( 63.04%). In conclusion, the walnut polypeptide prepared from walnut cake after peeling and pressing for oil production had good functional properties and ACE inhibitory activity. |
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