核桃仁脱皮和蛋白提取研究

Study on Decortications of Walnut Kernel and Extraction of Walnut Protein

该文采用正交实验研究核桃仁脱皮效果和核桃蛋白提取工艺。结果表明,在65℃下,以0.6％NaOH溶液,将核桃仁浸泡15min,所得核桃仁颜色和质地最好;对核桃蛋白提取工艺研究表明,在核桃仁浓度为4％,pH9.0下碱溶,在pH5.0酸沉,核桃蛋白质得率最高,为70.0％左右。

Using orthogonal experiment to study the decorticating effect and the processing of extraction of walnut kernel, the experiment result showed that the optimum decorticating effect was at 65℃, in the 0.6% of NaOH, soaking for 15 min, and under this processing it could get the milky walnut kernel and its texture integrity; The extracting results showed the optimum processing was the concentration of kernel 4%, at pH9.0 for extracting, depositing at pH5.0, Under this optimum processing, the extracting rate of the walnut protein was about 70.0%.