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2005•Journal of Cereals & OilsRequires access

Study on Optimum Condition of Enzymatic Hydrolysis on Walnut Protein

Haiou Qiao

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Abstract

Studied hydrolysis on walnut protein with 5 kinds of protease. The result showed that AS. 1398 proteinase was the optimum proteinase. The optimum hydrolytic condition were that concentration of walnut protein was 2.5%, E/S was 7%, temperature was 40℃, pH was 7.5, hydrolytic time was 3 hour. Under this experimental condition, hydrolytic degree of walnut protein was 45.37%, the hydrolyzate has only slight bitter.

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What this paper is about

Studied hydrolysis on walnut protein with 5 kinds of protease. The result showed that AS. 1398 proteinase was the optimum proteinase. The optimum hydrolytic condition were that concentration of walnut protein was 2.5%, E/S was 7%, temperature was 40℃, pH was 7.5, hydrolytic time was 3 hour. Under this experimental condition, hydrolytic degree of walnut protein was 45.37%, the hydrolyzate has only slight bitter.

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Available abstract

Studied hydrolysis on walnut protein with 5 kinds of protease. The result showed that AS. 1398 proteinase was the optimum proteinase. The optimum hydrolytic condition were that concentration of walnut protein was 2.5%, E/S was 7%, temperature was 40℃, pH was 7.5, hydrolytic time was 3 hour. Under this experimental condition, hydrolytic degree of walnut protein was 45.37%, the hydrolyzate has only slight bitter.

Key concepts: Hydrolysis, Chemistry, Protease, Enzyme, Hydrolyzed protein, Enzymatic hydrolysis, Food science, Chromatography

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