Food and Fermentation Industries

Optimization of Enzymatic Hydrolysis of Walnut Protein and Study on Antioxidant Activities of Its Hydrolysate

  • Hou Ya-kun~ ,
  • Wang Sheng~ ,
  • Huang Kun~ ,
  • Wang Wen-jiang~ ,
  • Li Di~ ,
  • Wang Jian-zhong~
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Online published: 2012-04-25

Abstract

Total enzyme addition,pH,enzymatic hydrolysis temperature and ratio of sample to solution were selected to determine the factors and levels by single-factor test method and the orthogonal test method with the hydrolysis property.The optimized enzymatic hydrolysis conditions with the Alcalase were as follows: total enzyme addition 7%(w/w),pH 10.0,enzymatic hydrolysis temperature 60℃,sample to solution 1∶25,enzymatic hydrolysis time 2h.Under these conditions antioxidative activities of hydrolysates at different hydrolysis property as high、middle、low are analyzed.The results are as follows: hydrolysates at different hydrolysis property have good ability to eliminate the DPPH,·OH,O~-_2·,and the reducing power is strong.

Cite this article

Hou Ya-kun~ , Wang Sheng~ , Huang Kun~ , Wang Wen-jiang~ , Li Di~ , Wang Jian-zhong~ . Optimization of Enzymatic Hydrolysis of Walnut Protein and Study on Antioxidant Activities of Its Hydrolysate[J]. Food and Fermentation Industries, 2012 , 38(04) : 99 -103,107 . DOI: 10.13995/j.cnki.11-1802/ts.2012.04.044

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