Optimization Analysis of the Process for Preparing High Content Protein Peptides from Pumpkin Seed Cake Powder
This study used optimized enzymatic hydrolysis and conducted single factor experiments to design orthogonal experiments on enzyme dosage,pH,fold ratio,and hydrolysis time.The extraction rate of pumpkin seed protein content was used as the indicator to explore the optimal process parameters for preparing pumpkin seed protein peptides.The results showed that under the optimal process conditions adopted in this study,the crude protein content of pumpkin seeds prepared was≥90%(on dry basis,N×6.5%),and the protein peptide content was≥80%(on dry basis).Therefore,the results of this study can provide reference for the development and application of pumpkin seeds.
pumpkin seed protein peptideenzymatic hydrolysisbarrier separation
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