Study on Enzymatic Modification Technology in Improving the Solubility of Walnut Protein Powder
Walnut protein powder is widely used in food products due to its high nutritional value.However,the solubility of walnut protein powder prepared by traditional processes is poor,which seriously reduces its added value.This article uses trypsin to modify walnut protein powder and studies the effect of enzymatic modification process on the solubility of walnut protein powder.The results showed that when the enzyme dosage was 0.3%,the material liquid ratio was 9∶1,the enzymatic hydrolysis temperature was 40℃,and the enzymatic hydrolysis time was 40 min,the ammonia solubility index of walnut protein powder was higher and the hydrolysis degree was lower.Walnut protein powder has good solubility.
enzymatic modificationwalnut protein powderammonia solubility indexhydrolysis degree
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