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.
ZHANG Qing
,
YUAN Yuan
,
DENG Yanglong
,
ZHOU Xiangyu
,
FAN Guiling
,
LI Yufeng
. Optimization of preparation technology of walnut peptide byBox-Behnken design[J]. Food and Fermentation Industries, 2019
, 45(21)
: 180
-186
.
DOI: 10.13995/j.cnki.11-1802/ts.021119
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