核桃仁脱皮和蛋白提取研究  

Study on Decortications of Walnut Kernel and Extraction of Walnut Protein

作　　者：张红[1] 姚舜[1] 李国军[1] 张庆祝[1] 

机构地区：[1]西南农业大学食品科学学院,重庆400716

出　　处：《粮食与油脂》2003年第12期22-23,共2页Cereals & Oils

摘　　要：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%.

关 键 词：核桃 脱皮 核桃蛋白 

分 类 号：TS222.1[轻工技术与工程—粮食、油脂及植物蛋白工程]