Enzymolysis Optimization of Walnut Residue Protein Using Trypsase
2013 ◽
Vol 690-693
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pp. 1203-1207
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Keyword(s):
The enzymolysis of walnut residue protein was investigated using trypsase, and the best process conditions were studied by one-factor experiment and orthogonal experiment. The result showed that the influential degree weakened as follows sequence: temperature, pH, enzyme quantity, and time. The optimum conditions were temperature 53 °C, pH 8.3, enzyme quantity 0.85%, and time 2.5 h. The enzymolysis liquid obtained was thickly fragrant, nigger-brown, and not bitter. Its ammonia-nitrogen content was 6.98 g/100 g, and hydrolysis degree was 15.76%.
Keyword(s):
2011 ◽
Vol 396-398
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pp. 1180-1183
2011 ◽
Vol 55-57
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pp. 789-795
2013 ◽
Vol 726-731
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pp. 2829-2832
2013 ◽
Vol 634-638
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pp. 349-352
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Keyword(s):
Keyword(s):
2012 ◽
Vol 550-553
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pp. 3323-3330
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