Study On The Extraction Technology From Walnut Meal Protein

Since the new century, Walnut industry has a fast development in Xingjiang,when 2013 years,the planting area of walnut break 4 million acres and the yield of Walnut more than 400000 tons.The main products contain Walnut、Walnut kernel、Walnut oil,Walnut meal as By-product after cold pressing has rich protein,but the utilization rate is not high, study the extraction process of Walnut proteinand develop the products of Walnut is important for comprehensive utilization of Walnut dregs and improve the additional value of the by-product.The paper as raw material of the Walnut dreg after cold pressed researches the ultrasonic assisted alkali extraction and Protein extraction single alkali method of Extraction of protein,We determined the optimum technology parameters and optimum technology of extracting pecan Soluble protein;We studied the Walnut protein separation process of acid precipitation and alcohol precipitation,We determined the optimum technology parameters and optimum technology of extracting pecan Separation protein; The preparation process of Walnut protein powder and the problem of Walnut protein in decolorization was studied; Shelf life model of Walnut protein were studied and Forecast, The best storage conditions and Shelf life model of Walnut protein were determined.Conclusions including four parts are as follows:(1) With response surface optimization experiment, we found the best extraction process of Walnut meal soluble protein was ultrasonic assisted alkali extraction process.The optimal process parameters were determined:alkali temperature was 50℃、ultrasonic time was 61min、p H was 10.0,the extraction rate of Walnut meal soluble protein was 80.5559%.(2) With response surface optimization experiment, we found the best extraction process of Walnut meal protein isolate was acid precipitation method extraction process,The optimal process parameters were determined:ultracentrifugation speed was 3600r/min、ultracentrifugation time was 21min、p H was 4.0,the extraction rate of Walnut meal protein isolate was 90.9312%.(3) Hydrogen peroxide、activated carbon、sodium sulfite were used to decolor Walnut protein protein,the results showed that the decolorization effect of several bleaching agents were not obvious,the decolorization protein’ color was deepened after by vacuum freeze drying,Analyzed the reasons for that was walnut and endotesta contained rich phenolics,so,when the extraction process of alkali extraction and acid precipitation be used, it was difficult to removed the discoloration phenolic caused by substances in alkaline condition.(4) Based on reaction kinetics equation and Arrhenius model,We determined the shelf life prediction model of Walnut protein powder.Comprehensive consideration, the 5% fat,Added 0.15g/kg BHA’walnut protein powder had the longest shelf-life 、 Walnut flavor 、 Protein invarianced and maintained a good quality.The Prediction model of shelf life was,the shelf life was 220 days.