摘要
通过超临界萃取将核桃粕中油脂分提,用复合蛋白酶与风味蛋白酶对除油的核桃粕酶解,酶解最佳水解条件为:温度55℃,pH5.5,酶解4h,固液比1:5,酶与底物比为0.3%,核桃粕蛋白提取率为60.3%,水解度是15.3%。以酶解核桃粕作为核桃风味酥油茶壁材,开发以酥油风味为主,兼有核桃香味的速溶核桃风味酥油茶。
Walnut lipid was withdrawn by supercritical fluid extraction and delipided walnut protein then enzymolysised Protamex plus Flavourzyme. The optimal enzymolysis conditions were evaluated as following： hydrolysis temperature at 55℃, pH value in 5.5, hydrolysis duration for 4h, concentration of delipided walnut at 20%, ratio of enzyme and enzymolysised walnut in 0.3%. The 60.3% of enzymolysised walnut protein was yielded in the hydrolysis rate in 15.3%. Enzymolysised walnut protein was used as wall material to produce Tibet Yak Butter Tea with walnut flavor.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第12期407-410,共4页
Food Science
基金
国家十五科技攻关计划"西部开发"重大专项(2004BA901A35)
国家火炬计划项目(2003EB021436)
西藏自治区重点攻关项目
关键词
核桃粕
CO2超临界萃取
酶解
微胶囊技术
walnut protein
supercritical fluid extraction
emzymatic hydrolysis
microencapsulation
