Keywords

Tibetan Walnut Hydrolytic Alkaline Protease

Abstract

Objective To study the optimal protease and enzymatic hydrolysis conditions for proteolysis of Tibetan walnuts. Methods: The degree of hydrolysis was used as an indicator to screen the best protease, and based on single factor experiments, the optimal conditions for proteolysis of Tibetan walnuts were determined through Box-Benhnken experimental design and response surface analysis. Results: Alkaline protease is the best protease, and the optimal enzymatic hydrolysis conditions are: enzyme amount 3.09%, enzymatic hydrolysis temperature 50.48 ¡æ, pH 7.46, liquid-to-material ratio 4.88:1 (mL/g), and enzymatic hydrolysis time 3 h. The hydrolysis degree of Tibetan walnut protein was measured to be 20.40%. Conclusion After optimizing the enzymatic hydrolysis conditions using response surface analysis, the relative error between the actual hydrolysis value and the theoretical value was small. This study provides a basis for functional research on the enzymatic hydrolysis of bioactive peptides from Tibetan walnuts.

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