酶解改性技术在提高核桃蛋白粉溶解性中的研究  

Study on Enzymatic Modification Technology in Improving the Solubility of Walnut Protein Powder

作　　者：卢宝川 LU Baochuan(Guangdong United Foods Co.,Ltd.,Shantou 515000,China)

机构地区：[1]广东一家人食品有限公司,广东汕头515000

出　　处：《现代食品》2024年第3期69-72,共4页Modern Food

摘　　要：核桃蛋白粉因具有较高的营养价值而被广泛应用于食品中,但是传统工艺制备的核桃蛋白粉溶解性较差,使其附加值严重降低。本文采用胰蛋白酶对核桃蛋白粉进行酶解改性,研究酶解改性工艺对核桃蛋白粉溶解性的影响。结果表明,当酶用量为0.3%、料液比为9∶1、酶解温度为40℃、酶解时间为40 min时,核桃蛋白粉的氨溶指数较高,水解度较低,核桃蛋白粉的溶解性较好。Walnut protein powder is widely used in food products due to its high nutritional value.However,the solubility of walnut protein powder prepared by traditional processes is poor,which seriously reduces its added value.This article uses trypsin to modify walnut protein powder and studies the effect of enzymatic modification process on the solubility of walnut protein powder.The results showed that when the enzyme dosage was 0.3%,the material liquid ratio was 9∶1,the enzymatic hydrolysis temperature was 40℃,and the enzymatic hydrolysis time was 40 min,the ammonia solubility index of walnut protein powder was higher and the hydrolysis degree was lower.Walnut protein powder has good solubility.

关 键 词：酶解改性 核桃蛋白粉 氨溶指数 水解度 

分 类 号：TS201.2[轻工技术与工程—食品科学]