Method of improving antioxidant activity of walnut cake protein

Abstract

The invention discloses a method of improving an antioxidant activity of walnut cake protein. The method of improving the antioxidant activity of the walnut cake protein includes the following steps of: 1, testing influences of enzyme types on a walnut cake protein yield; 2, testing influences of enzyme addition amounts on the walnut cake protein yield; 3, testing influences of material-liquid ratios on the walnut cake protein yield; 4, testing influences of grain sizes on the walnut cake protein yield; 5, testing influences of extraction time on the walnut cake protein yield; 6, measuring thecontent of the protein in an extraction solution; 7, conducting enzyme-assistant walnut cake protein extracting response surface experiments; and 8, analyzing the influences of the enzyme types on the walnut cake protein yield. By adopting the method of improving the antioxidant activity of the walnut cake protein, the problems are solved that current methods cannot be applied to the fields of food and drugs, during experiments of the current methods, temperature control is involved, the single-factor cost is high, a safety factor is low, the antioxidant activity of the prepared walnut cake protein is extremely low, and through a buffer solution, a high protein yield cannot be reached.

Description

technical field [0001] The invention relates to the field of antioxidative activity methods of walnut cake protein, in particular to a method for improving the antioxidant activity of walnut cake protein. Background technique [0002] Walnut cake comes from walnut kernels. After the walnut kernels are squeezed to extract oil, the remaining part is called walnut cake. The names of the products obtained by different methods of oil extraction are different. The product obtained by physical pressing is called "cake"; the product obtained by leaching is called "meal". The recycling and utilization of contract cakes in my country is still in the preliminary stage, mainly focusing on the component analysis, protein extraction, walnut cake feed and fertilizer of walnut cakes. Existing studies have shown that walnut cake contains about 50% protein. [0003] In recent years, walnut cake protein has been widely used in medical research as a raw material for the production of walnut p...

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Problems solved by technology

[0006] In order to solve the problems existing in the prior art, the present invention provides a method for improving the antioxidant activity of walnut cake protein, which solves the problem that the existing method cannot be applied to the field of food and medicine, and there is temperature control in the experimental process. The problem of high cost, low safety factor and the extremely low antioxidant activity of the cake protein obtained, and the buffer cannot obtain a high protein yield

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