FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (9): 189-193.doi: 10.7506/spkx1002-6630-201309039

Previous Articles     Next Articles

Optimization of Enzymatic Hydrolysis of Hazelnut Kernel Protein and Antioxidant Capacity of Its Hydrolysate

GUO Qing-qi1,2,ZHANG Na2,JIANG Yuan-song1,ZOU Chuan-shan1   

  1. 1. School of Forestry, Northeast Forestry University, Harbin 150040, China;
    2. Key Laboratory of Food Science and Engineering of Heilongjiang Province, Harbin University of Commerce, Harbin 150076, China
  • Received:2012-10-07 Revised:2013-03-18 Online:2013-05-15 Published:2013-05-07
  • Contact: Qing-Qi GUO E-mail:qingqiguo@126.com

Abstract:

The hydrolysis of defatted kernels of Corylus mandshurica grown in Northeast China with alcalase was
optimized by response surface methodology. A regression model was created. The optimal hydrolysis conditions were found
to be 3720 U/g, 50.6 ℃ and 8.4 for enzyme/substrate ratio, temperature and pH, respectively. The maximum predicted degree of
hydrolysis under the optimal conditions was 14.41%, compared to the actual value of (14.38 ± 0.06)%. The total reducing power
of the hydrolysate obtained was 70% of that of VC. In DPPH radical scavenging assays, its IC50 was 0.7311 mg/mL, about 138
times higher than that observed for VC.

Key words: hazelnut kernel protein, acalase, hydrolysis, response surface analytical methodology, antioxidation

CLC Number: