核桃蛋白肽制备及脱苦研究进展  

Research Progress on Preparation and Debittering Method of Walnut Peptide

作　　者：陈永浩[1] 裴晓惠[1,2] 王春霞[3] 齐建勋[1] 张佳程[2] 吴春林[1] 郝艳宾[1] 

机构地区：[1]北京市农林科学院林业果树研究所,北京100093 [2]青岛农业大学食品科学与工程学院,山东青岛266109 [3]河北政法职业学院,河北石家庄050061

出　　处：《安徽农业科学》2012年第24期12219-12221,12224,共4页Journal of Anhui Agricultural Sciences

摘　　要：核桃蛋白肽一般以核桃蛋白为原料采用酶解法制备。综述了核桃蛋白的提取和纯化方法,酶解法制备核桃蛋白肽和提高核桃蛋白肽得率的辅助手段,以及多肽脱苦的方法,对核桃蛋白肽制备存在的问题进行了归纳,并对其制备及其脱苦的研究发展方向进行了展望。Walnut peptide is generally prepared by enzymatic hydrolysis using walnut protein as raw materials. In this paper, the methods of walnut protein extraction and purification, the method of walnut neptide preparation through enzymatic hydrolysis, the auxiliary method of improving walnut peptide yield and the ways to debitter were summarized. The problems in preparation of walnut peplide were summarized and the future directions of walnut peptide development were presented.

关 键 词：核桃蛋白肽 制备 酶解法 脱苦 研究进展 

分 类 号：S664.1[农业科学—果树学]