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Enzymatic hydrolysis of vegetable protein drink prepared by low temperature pressing walnut cake.

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Title: Enzymatic hydrolysis of vegetable protein drink prepared by low temperature pressing walnut cake.
Authors: ZUO, Chen-xu1, LI, Wen-lin1, CHEN, Ya-shu1, LIU, Chang-sheng1, ZHOU, Qi1, YANG, Bo1, ZHENG, Chang1, YUE, Yang1
Source: Chinese Journal of Oil Crop Sciences. 2025, Vol. 47 Issue 6, p1554-1566. 13p.
Subject Terms: *Walnut, *Protein content of food, *Bromelin, *Hydrolases, *Food industry, *Polysaccharides, *Fluids, *Plant proteins
Abstract: To optimize enzymatic hydrolysis process of walnut cake, protein content, total solid content, luminance value L*, particle size and Z potential of walnut supernatant were studied by pressing walnut cake at low temperature, and complex polysaccharide enzyme V2010 and bromelase were screened from 23 kinds of common enzymatic hydrolysis of walnut protein. Single factor test was used to determine the factor level, and orthogonal test was used to optimize two-step enzymatic hydrolysis process of walnut cake. Results showed that the optimal conditions of the first step enzymatic hydrolysis of complex polysaccharide enzyme V2010 were as follows: when 1.2% enzyme added, enzymolysis time as 90 min, and enzymolysis temperature at 30 °C, brightness value L* of the enzymolysis supernatant is up to 86.73. The optimal conditions for enzymatic hydrolysis of bromelase in the second step are as follows: when enzymolysis time is 75 min, 2.4% enzyme added, and enzymolysis temperature at 60 °C, protein content of the enzymolysis supernatant is up to 1.96%. In this study, walnut cake, a by-product of walnut oil production, was effectively used to optimize the enzymatic hydrolysis process to obtain walnut supernatant with both luminance value L* and protein content, and the composition and structure of the enzymatic hydrolysis solution were analyzed, which provided a reference for enzymatic hydrolysis technology of low temperature squeezing walnut cake and vegetable protein beverage. [ABSTRACT FROM AUTHOR]
Database: Energy & Power Source
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DbLabel: Energy & Power Source
An: 190681754
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PubTypeId: academicJournal
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  Data: Enzymatic hydrolysis of vegetable protein drink prepared by low temperature pressing walnut cake.
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  Data: <searchLink fieldCode="AR" term="%22ZUO%2C+Chen-xu%22">ZUO, Chen-xu</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22LI%2C+Wen-lin%22">LI, Wen-lin</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22CHEN%2C+Ya-shu%22">CHEN, Ya-shu</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22LIU%2C+Chang-sheng%22">LIU, Chang-sheng</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22ZHOU%2C+Qi%22">ZHOU, Qi</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22YANG%2C+Bo%22">YANG, Bo</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22ZHENG%2C+Chang%22">ZHENG, Chang</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22YUE%2C+Yang%22">YUE, Yang</searchLink><relatesTo>1</relatesTo>
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  Data: <searchLink fieldCode="JN" term="%22Chinese+Journal+of+Oil+Crop+Sciences%22">Chinese Journal of Oil Crop Sciences</searchLink>. 2025, Vol. 47 Issue 6, p1554-1566. 13p.
– Name: Subject
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  Data: *<searchLink fieldCode="DE" term="%22Walnut%22">Walnut</searchLink><br />*<searchLink fieldCode="DE" term="%22Protein+content+of+food%22">Protein content of food</searchLink><br />*<searchLink fieldCode="DE" term="%22Bromelin%22">Bromelin</searchLink><br />*<searchLink fieldCode="DE" term="%22Hydrolases%22">Hydrolases</searchLink><br />*<searchLink fieldCode="DE" term="%22Food+industry%22">Food industry</searchLink><br />*<searchLink fieldCode="DE" term="%22Polysaccharides%22">Polysaccharides</searchLink><br />*<searchLink fieldCode="DE" term="%22Fluids%22">Fluids</searchLink><br />*<searchLink fieldCode="DE" term="%22Plant+proteins%22">Plant proteins</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: To optimize enzymatic hydrolysis process of walnut cake, protein content, total solid content, luminance value L*, particle size and Z potential of walnut supernatant were studied by pressing walnut cake at low temperature, and complex polysaccharide enzyme V2010 and bromelase were screened from 23 kinds of common enzymatic hydrolysis of walnut protein. Single factor test was used to determine the factor level, and orthogonal test was used to optimize two-step enzymatic hydrolysis process of walnut cake. Results showed that the optimal conditions of the first step enzymatic hydrolysis of complex polysaccharide enzyme V2010 were as follows: when 1.2% enzyme added, enzymolysis time as 90 min, and enzymolysis temperature at 30 °C, brightness value L* of the enzymolysis supernatant is up to 86.73. The optimal conditions for enzymatic hydrolysis of bromelase in the second step are as follows: when enzymolysis time is 75 min, 2.4% enzyme added, and enzymolysis temperature at 60 °C, protein content of the enzymolysis supernatant is up to 1.96%. In this study, walnut cake, a by-product of walnut oil production, was effectively used to optimize the enzymatic hydrolysis process to obtain walnut supernatant with both luminance value L* and protein content, and the composition and structure of the enzymatic hydrolysis solution were analyzed, which provided a reference for enzymatic hydrolysis technology of low temperature squeezing walnut cake and vegetable protein beverage. [ABSTRACT FROM AUTHOR]
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RecordInfo BibRecord:
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      – Type: doi
        Value: 10.19802/j.issn.1007-9084.2024156
    Languages:
      – Code: chi
        Text: Chinese
    PhysicalDescription:
      Pagination:
        PageCount: 13
        StartPage: 1554
    Subjects:
      – SubjectFull: Walnut
        Type: general
      – SubjectFull: Protein content of food
        Type: general
      – SubjectFull: Bromelin
        Type: general
      – SubjectFull: Hydrolases
        Type: general
      – SubjectFull: Food industry
        Type: general
      – SubjectFull: Polysaccharides
        Type: general
      – SubjectFull: Fluids
        Type: general
      – SubjectFull: Plant proteins
        Type: general
    Titles:
      – TitleFull: Enzymatic hydrolysis of vegetable protein drink prepared by low temperature pressing walnut cake.
        Type: main
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            NameFull: ZUO, Chen-xu
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            NameFull: LI, Wen-lin
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            NameFull: CHEN, Ya-shu
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            NameFull: LIU, Chang-sheng
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            NameFull: ZHOU, Qi
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            NameFull: YANG, Bo
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            NameFull: ZHENG, Chang
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            – D: 01
              M: 11
              Text: 2025
              Type: published
              Y: 2025
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              Value: 10079084
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              Value: 47
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              Value: 6
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            – TitleFull: Chinese Journal of Oil Crop Sciences
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