FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (8): 307-310.doi: 10.7506/spkx1002-6630-200908070

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Preparation of Walnut Polypeptide and Development of Walnut Polypeptide Wine

JIANG Li1 XU Huai-de1,* CHEN Jin-hai2 JIANG Chen-xi1 HE Yu-jun1   

  1. (1. College of Food Science and Engineering, Northwest Sci-Tech University of Agriculture and Forestry, Yangling 712100, China
    2. Management Centre of Science and Technology for Forestry and Orchard of Yijun County, Yijun 727200, China)
  • Received:2008-05-09 Revised:2008-12-15 Online:2009-04-15 Published:2010-12-29
  • Contact: XU Huai-de1,* E-mail:xuhuaide@sohu.com

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

CLC Number: