The Optimization of Antioxidant Peptide Preparation from Walnut through Basic Protease Hydrolysis Using Response Surface Methodology
Walnut,as a good source of oil,contains rich protein in the pressed cake after oil extraction.In order to fully utilize the protein in walnut pressed cake,defatted walnut meal was used as raw material to prepare walnut antioxidant peptides with alkaline protease.Using walnut protein hydrolysis degree and antioxidant activity as evaluation indexes,the amount of alkaline protease,substrate concentration,enzymatic hydrolysis temperature,enzymatic hydrolysis time and enzymatic hydrolysis pH were optimized by single factor method combined with response surface method.The optimal process for extracting walnut antioxidant peptides with protease was determined as follows:enzyme addition 8 487.26 U/g,substrate mass concentration of 5.2％,temperature of 48.5 ℃,time of 4 h,and pH of 10.7.Under this condition,the degree of hydrolysis was 21.79％.
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