Functional Properties of Walnut Protein Hydrolysates Produced with Neutral Protease

doi:10.7506/spkx1002-6630-201101006

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (1 ): 23-26.doi: 10.7506/spkx1002-6630-201101006

• Basic Research • Previous Articles Next Articles

Functional Properties of Walnut Protein Hydrolysates Produced with Neutral Protease

ZHANG Ran1,2，YAN Wen-hui1，QI Bin1,2

1. School of Biotechnology and Food Engineering, Changshu Institute of Technology, Changshu 215500, China；
2. Suzhou Key Laboratory of Food and Biotechnology, Changshu 215500, China

Received:2010-09-15 Revised:2010-12-09 Online:2011-01-15 Published:2010-12-28
Contact: QI Bin1, E-mail:qibin65@126.com

Abstract

Abstract:

Walnut protein was hydrolyzed with neutral protease to eight different degrees of hydrolysis (DHs), and the hydrolysates obtained were comparatively characterized for their solubility, emulsifying properties, foaming properties, surface hydrophobicity and nitrogen recovery. All eight walnut protein hydrolysates presented a much higher solubility than walnut protein, reaching higher than 85%. The hydrolysate with 9.29% DH had the strongest emulsifying capacity and foaming capacity. Increasing DH resulted in a lower surface hydrophobicity but a higher nitrogen recovery, reaching 88.42% at a DH of 11.76%.

Key words: walnut protein hydrolysates, solubility, emulsifying capacity, foaming capacity, surface hydrophobicity, nitrogen recovery

CLC Number:

Q946.1

ZHANG Ran1,2，YAN Wen-hui1，QI Bin1,2. Functional Properties of Walnut Protein Hydrolysates Produced with Neutral Protease[J]. FOOD SCIENCE, 2011, 32(1 ): 23-26.

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Functional Properties of Walnut Protein Hydrolysates Produced with Neutral Protease

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