以薄皮核桃为原料,研究酶解工艺对核桃多肽浓度的影响。该研究通过单因素试验,以核桃多肽浓度为监测指标,确定了酶解温度、pH、时间及加酶量四因素的适宜作用范围。在此基础上,利用Box-Behnken中心组合试验,以核桃多肽浓度为响应值进行响应面分析,对碱性蛋白酶酶解的工艺条件进行优化。结果表明,酶解的最佳工艺条件为酶解温度50.24 ℃、加酶量2.03%、酶解pH 7.13、酶解时间4.2 h。此条件下,多肽质量浓度为2.55 mg/mL,较优化之前提高了两倍多。验证试验结果与优化结果误差<2%,优化结果可靠。酶解工艺的优化对提高核桃粕的利用率具有重要意义,研究结果为核桃多肽的工业化应用提供了理论依据。
Using thin-shelled walnut as raw material, the effects of enzymatic hydrolysis on the concentration of walnut peptides were studied. By single factor experiment, taking walnut peptides concentration as the monitoring index, the suitable ranges of hydrolysis temperature, pH, time and enzyme dosage were determined. On this basis, the response surface analysis was carried out with the concentration of walnut peptides as the response value, and the technological conditions of alkaline protease hydrolysis were optimized by Box-Behnken central combination test. The results showed that the optimum conditions of enzymatic hydrolysis were enzymatic hydrolysis temperature of 50.24 ℃, enzyme dosage of 2.03%, pH 7.13, and hydrolysis time of 4.2h. Under these conditions, the concentration of peptides reached 2.55 mg/mL, more than two times higher than before. The error between the test results and the optimization results was less than 2%, indicating a reliable optimization result. The optimization of enzymatic hydrolysis process is of great significance to improve the utilization of walnut protein, and provides a theoretical basis for the industrial application of walnut peptides.
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