In this paper,Australian nut residue was used as the research object,and alkaline protease,neutral protease,compound protease,papain and flavor protease were selected for research and analysis.The data indicators of protein extraction rate and degree of hydrolysis were referred to determine the optimal protease species.A single factor test was performed to determine the optimal addition amount,raw material concentration and digestion time.The process of enzymatic digestion was optimized with the help of a response surface Box-Behnken center combina-tion assay.The results indicated that the protein extraction rate and hydrolysis degree of alkaline protease hydrolyzed macadamia nuts were 48.30％and 17.33％,respectively,significantly higher than those of the other four proteases.Based on the results of single factor experiments and Box-Behnken response surface center combination experi-ments,various factors had extremely obvious effects on the protein extraction rate and hydrolysis degree of macadamia nut meal in alkaline protease(P＜0.01),and the priority of these influencing factors were:the amount of enzyme added＞the concentration of substrates＞the duration of enzymatic hydrolysis.The optimal process parameters for enzymatic hydrolysis of macadamia meal protein were obtained the substrate concentration was 8 g/100 mL,the en-zyme addition was 1 600 U/g,and the enzymatic hydrolysis time was 2 h.Under these conditions,the extraction rate and hydrolysis degree of protein could reach 56.527％and 18.658％,respectively.
关键词
澳洲坚果粕/蛋白酶/蛋白质提取率/水解度
Key words
Australian nut residue/protease/protein extraction rate/hydrolysis
维普
万方数据