3个深纹栽核桃品种脱脂粉制备速溶蛋白粉及其营养成分分析  

Preparation and Nutritional Analysis of Instant Protein Powder from three Juglans sigillata

作　　者：耿树香 宁德鲁 陈海云 谢晋祥 GENG Shuxiang;NING Delu;CHEN Haiyun;XIE Jinxiang(Yunnan Academy of Forestry and Grassland Sciences,Yunnan Technology Innovation Center of Woody Oil,Kunming Yunnan 650201,P.R.China)

机构地区：[1]云南省林业和草原科学院,云南省木本油料技术创新中心,云南昆明650201

出　　处：《西部林业科学》2025年第1期29-36,共8页Journal of West China Forestry Science

基　　金：云南省重大科技专项计划项目(202202AE090007),科技人才与平台计划专家工作站项目(202305AF150025)。

摘　　要：核桃加工副产物核桃脱脂蛋白粉具较高的营养价值,为改善其溶解性,采用碱性蛋白酶水解3个核桃品种(‘漾濞泡核桃’‘三台核桃’‘细香核桃’)的饼粕脱脂粉,同时对酶解产物测定水解物蛋白含量、水解度、粗蛋白、游离氨基酸、水解氨基酸组成。结果显示:3个深纹栽核桃品种提油后饼粕,其碱性蛋白酶水解物的蛋白回收率均显著高于木瓜蛋白酶和菠萝蛋白酶酶解物(P<0.05),分别达到了78.27%、74.11%和75.48%;碱性蛋白酶水解物的水解度相比于其余两种蛋白酶水解物也处于较高水平,分别达到了9.79%、9.52%和10.36%;游离氨基酸含量组成分析中‘漾濞泡核桃’‘三台核桃’‘细香核桃’碱性酶解物中碱性氨基酸与酸性氨基酸占比分别为:16.70%和22.90%、20.42%和25.02%、23.37%和25.83%。3个核桃品种的碱性蛋白酶水解物中,‘细香核桃’蛋白粉的总氨基酸总量最高,达到了525.69 mg·g^(-1),‘三台核桃’蛋白粉的总氨基酸含量最低,为483.05 mg·g^(-1)。综上所述,3个核桃品种水解物游离氨基酸组成相近、呈味特点相似,可以提供一定抗氧化能力。3种水解物中酸性氨基酸和含硫氨基酸总占比分别为31.74%、31.39%和29.01%,表明3种核桃碱性蛋白酶酶解物具有作为抗氧化肽的潜力。Walnut cake protein,a by-product of walnut processing,has high nutritional value,three walnut varieties(‘Yangbi soaked walnuts’,‘Santai Juglans’and‘Xixiang Juglans’)were hydrolyzed by alkaline protease to defatted powder from their dregs,at the same time,the protein content,degree of hydrolysis,crude protein,free amino acid and the composition of hydrolyzed amino acid were determined.The results showed that the protein recoveries of alkaline protease hydrolysates were significantly higher than those of papain and Bromelain hydrolysates after oil extraction(P<0.05),compared with the other two kinds of protease hydrolysates,the degree of hydrolysis of alkaline protease hydrolysates was also higher,reaching 9.79%,9.52%and 10.36%respectively.The ratio of basic amino acids and acidic amino acid in alkaline hydrolysates of Juglans sigillata Yangbi,J.sigillata Santai and J.sigillata Xixiang were 16.70%and 22.90%,20.42%and 25.02%,23.37%and 25.83%,respectively.Among the hydrolysates of three walnut varieties,the content of total amino acids in‘Xixiang walnut’protein powder was the highest,reaching 525.69 mg·g^(-1),and the content of total amino acids in‘Santai walnut’protein powder was the lowest,483.05 mg.g^(-1).To sum up,the free amino acid composition and flavor characteristics of the hydrolysates of 3 walnut varieties are similar,which can provide certain antioxidant capacity.The percentages of acidic amino acid and sulfur-containing amino acids in the hydrolysates were 31.74%,31.39%and 29.01%,respectively,indicating that the hydrolysates of walnut alkaline protease had potential as antioxidant peptides.

关 键 词：深纹核桃 脱脂粉 蛋白粉 氨基酸 蛋白酶 酶解 

分 类 号：S664.1[农业科学—果树学]