CAJ | 학술논문

以核桃粕为原料，以水解度为考察指标，研究胃蛋白酶和木瓜蛋白酶对核桃蛋白的水解作用.结果表明：木瓜蛋白酶为酶解核桃蛋白最佳酶，其最佳酶解条件为底物浓度4％、酶质量分数5％、酶解 pH 值为7．0、酶解温度50℃、酶解时间4 h；在该条件下，木瓜蛋白酶酶解核桃蛋白水解度可高于25．76％.
이핵도박위원료，이수해도위고찰지표，연구위단백매화목과단백매대핵도단백적수해작용.결과표명：목과단백매위매해핵도단백최가매，기최가매해조건위저물농도4％、매질량분수5％、매해 pH 치위7．0、매해온도50℃、매해시간4 h；재해조건하，목과단백매매해핵도단백수해도가고우25．76％.
Walnut peptides were obtained through pepsin or papain enzymolysis with walnut residue as raw materials and degree of hydrolysis as index.The results showed that papain was the optimum proteinase.The optimum hydro-lytic conditions were as followed:substrate concentration was 4%,enzyme concentration was 5%,pH was 7,tempera-ture was 50 ℃ and hydrolysis time was 4 h.Under these optimum conditions,the degree of hydrolysis can be higher than 25.76%.