Preparation of peptide with low-molecular weight from walnut by enzymatic hydrolysis

In this paper is studied the main technique of the enzymatic hydrolysis of walnut to prepare the peptide with low-molecular weights. A new technique of hydrolyzing walnut protein with an enzyme has been worked out. This paper deals with the effects of hydrolysis temperature, optimum pH, substrate concentration, enzyme amount and hydrolysis duration carried out with the enzyme on the hydrolysis proportion of the walnut protein. The results show that increasing the enzyme concentration and hydrolysis duration, the hydrolysis proportion raises significantly. The suitable hydrolysis conditions of this enzyme are hydrolysis temperature of 40 ℃, optimum pH 9, substrate concentration of 40 mg/mL, enzyme amount of 150 U/g, hydrolysis duration of 2 h. Under such conditions, the degree of the hydrolysis of the hydrolyzed walnut protein is about 20%. It is a good way for the hydrolysis of walnut.