关键词: 核桃蛋白, 核桃多肽, 发酵, 核桃多肽酒

Abstract:

Walnut polypeptides were prepared via hydrolysis of walnut protein with neutral protease, and the prepared polypeptides were used to develop a new wine. The results showed that the optimum hydrolysis reaction conditions are as follows: substrate concentration 3% and enzyme amount 6500 U/g, hydrolysis temperature 50 ℃, pH 7.5, hydrolysis time 4 h, and the degree of hydrolysis reaches 11.6%. Moreover, the optimum inoculation amount, pH, fermentation temperature and time for producing walnut polypeptideins wine are 0.05%, pH 4.0, 24 ℃ and 6 days, respectively. In order to mitigate the bitterness of the original wine, 0.6% β-CD and 4% sucrose are added and the final product has a good mouth feel.

Key words: walnut protein, walnut polypeptide, fermentation, walnut polypeptide wine