单酶法酶解核桃蛋白的影响因素

The Factors Affecting Enzymatic Hydrolysis of Walnut Protein by Single Enzyme Method

以核桃粕为原料,利用碱溶酸沉法提取核桃粕分离蛋白,以水解度为指标,分析碱性蛋白酶对核桃蛋白的水解作用。对不同酶解温度、pH、酶解时间和酶添加量对水解度的影响进行单因素试验,并通过正交试验对其进行优化。结果表明:碱性蛋白酶对核桃蛋白的最佳水解条件为酶解温度45℃、pH 9.5、酶解时间5 h、酶添加量10 000 U/g。在该水解条件下,核桃蛋白水解度达到21.2%。该试验为核桃蛋白的精深加工和利用提供了一定的理论依据。

The extraction of walnut cake protein was isolated by Alkali-dissolved acid extraction from walnut residue. Single factor experiment was used to study the effects of different enzymatic hydrolysis temperature, pH, enzymatic hydrolysis time and enzyme addition on hydrolysis degree. In addition, it was optimized by orthogonal experiment. The results showed that the optimal hydrolysis condition of walnut protein by alkaline protease was enzymatic hydrolysis temperature of 45 ℃, pH 9.5, enzymatic hydrolysis time of 5 h and enzyme addition amount of 10 000 U/g. Under such condition, the proteolytic degree of walnut reached 21.2%. This study can provide a theoretical basis for the deep processing and utilization of walnut protein.