Enzymatic Solubilization Process of Macadamia Protein
Macadamia protein(MP)has a high nutritional value.To improve its solubility,the enzymatic solubilization process of MP was investigated under neutral conditions.Single-factor experiments and orthogonal experiments were used to determine the optimal extraction process conditions for macadamia instant protein powder(MIP)and to conduct pilot production.The amino acid composition and peptide molecular weight of MIP were detected.The results showed that the optimal process condition for the enzymatic solubilization extraction of MIP was material-to-liquid ratio 1:3(g/mL),enzymatic digestion temperature of 50 ℃,enzymatic digestion time of 3 h,and enzyme dosage of 2.0％.Under this condition,MIP production practice was carried out,the prepared MIP protein content was 44.75％,protein yield was 44.11％,protein extraction rate was 74.77％,hydrolysis degree was 7.23％,and solubility was 81.56％.The total amount of free amino acids in MIP was 39.58 g/100 g,among which Glu content was the highest of 9.09 g/100 g.The peptides of 0-1 000 Da in MIP reached more than 70％.The MIP with high solubility and low molecular weight was prepared by enzymatic solubilization method,which provided technical support for the deep processing of macadamia protein.
macadamia nutinstant protein powderenzymatic solubilizationamino acid compositionprocess practice
万方数据
维普
