Method for improving utilization rate of walnut meal protein

Abstract

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.

Description

technical field [0001] The invention relates to the field of walnut protein processing, in particular to a method for improving the utilization rate of walnut meal protein. Background technique [0002] Walnut (Juglaus Regia L.) has another name called walnut, Qiang peach, long live seed, is Juglandaceae walnut plant, is one of world's four major dried fruits, and is known as the laudatory title of " king of woody oil plants ". As one of the origins of walnuts in the world, China ranks first in the world in terms of walnut planting area and output. The planting area and output of walnuts in my country are increasing year by year. In 2017, the planting area of ​​walnuts in China exceeded 60 million mu, and the output exceeded 3.3 million tons. Yunnan is the largest province of walnut production in my country. The walnut planting area is about 42.3 million mu, and its output, output value and planting area all rank first in the country. There is a serious shortage of processe...

AI Technical Summary

Problems solved by technology

However, the main component of walnut protein is gluten (accounting for about 70%), which causes its poor solubility, and its application in the food industry is limited.

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