Method for improving utilization rate of walnut meal protein

The method specifically comprises the following steps: (1) extracting walnut protein from walnut meal, dissolving the walnut protein, adjusting the pH value, adding papain to carry out enzymolysis reaction, and carrying out ultrafiltration separation to obtain walnut protein polypeptide with MW grea...

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Hauptverfasser:	SHENG JUN, TANG MUGUO, ZHAO CUNCHAO, DAI JIAHE, TIAN YANG, ZHOU YAN, TAO LIANG
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING ORGANIC CHEMISTRY PEPTIDES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	The method specifically comprises the following steps: (1) extracting walnut protein from walnut meal, dissolving the walnut protein, adjusting the pH value, adding papain to carry out enzymolysis reaction, and carrying out ultrafiltration separation to obtain walnut protein polypeptide with MW greater than 30KDa; (2) carrying out glycosylation reaction on the obtained walnut protein polypeptide with MW greater than 30KDa and maltodextrin; and (3) ending the reaction in an ice bath, dialyzing in distilled water by using an interception membrane, removing unreacted sugar, and freeze-drying to obtain the glycosylated walnut peptide. The walnut peptide subjected to glycosylation modification has obviously higher walnut oil wrapping capacity than the walnut peptide before glycosylation, and the emulsifying property, the emulsifying stability, the water/oil absorption property and the surface hydrophobicity are all improved in the aspect of physicochemical properties. 本发明公开了一种提高核桃粕蛋白利用率的方法，具体包括以下步骤：步骤(1)由核桃粕中提取核桃蛋