Abstract: Walnut lipid was withdrawn by supercritical fluid extraction and delipided walnut protein then enzymolysised Protamex plus Flavourzyme. The optimal enzymolysis conditions were evaluated as following: hydrolysis temperature at 55℃, pH value in 5.5, hydrolysis duration for 4h, concentration of delipided walnut at 20%, ratio of enzyme and enzymolysised walnut in 0.3%. The 60.3% of enzymolysised walnut protein was yielded in the hydrolysis rate in 15.3%. Enzymolysised walnut protein was used as wall material to produce Tibet Yak Butter Tea with walnut flavor .

Key words: walnut protein, supercritical fluid extraction, emzymatic hydrolysis, microencapsulation