【摘要】 [目的]研究核桃粕制取核桃酱的主要影响因素和工艺参数,为核桃粕生产核桃蛋白酱提供技术依据。[方法]采用胃蛋白酶-胰蛋白酶两步酶解的方法研究核桃蛋白酱体外消化率。[结果]通过3因素3水平正交试验设计得出,3个因素对核桃蛋白体外消化率影响大小的顺序为烘烤温度>粉碎粒度>蛋白来源,在烘烤温度160℃、粉碎粒度为100目、使用冷榨制油后的蛋白时,核桃蛋白酱的体外消化率最高,可达93.55%,比最低消化率提高了31.72%。[结论]在3个影响因素中,烘烤温度对核桃蛋白酱体外消化率的影响最大,冷榨法制取的蛋白生产的蛋白酱体外消化率最高。更多还原

【Abstract】 [Objective]The technical basis of the production of walnut protein sauce was provided through the study on the main factor and parameter in its preparation process from the walnut meal. [Method]The digestibility in vitro rate of walnut protein sauce was researched with the method of two-step hydrolysis of pepsin-trypsin. [Results]In the orthogonal experimental design of three factors with three-level,the order of three factors affecting the digestibility rate was baking temperature > particle size > source of protein. The condition of the formation of the highest digestibility rate was the baking temperature of 160 ℃,the particle size of 100 mesh and the protein having been coldly pressed for oil,with the digestibility rate of 93. 55% ,which was 31. 72% higher compared with the lowest digestibility. [Conclusion]In the three factors,the effect of the baking temperature on the digestibility in vitro of walnut protein sauce and the protein from the cold-pressed resulted in the greatest digestibility in vitro of walnut protein sauce.更多还原