Study On Properties Of Seed Protein Hydrolysate Function

In this paper,megulaspemus(Citrullus lanatus Var.)was used as raw material to extract the protein powder of seed melon by compound flavor protease.On the basis of the optimization of enzymatic hydrolysis,the effects of different time and temperature on the extraction of seed protein powder were studied.The seeds of water melon enzymatic protein powder as raw material,supplemented with maltodextrin,milk powder and sugar,spray drying to obtain seed melon hydrolyzed protein powder,the effect of addition of maltodextrin and spray drying temperature entrance on functional properties of seed melon seed protein powder and soybean milk powder is made by the seed melon seed protein powder optimization tests the following conclusions:(1)the order degree of influence are the protein extraction rate of protein,hydrolysis temperature and time according to the results,through the analysis of the model results show that the optimum extraction process of seed melon seed protein respectively,0.22%of the amount of enzyme,enzymatic hydrolysis temperature 59,enzymolysis time 3.29 h,this under the conditions of the protein extraction rate reached a maximum of up to 98.9%,and the relative deviation of the actual protein extraction rate was only 0.80%,the model is reliable.(2)with the increase of enzymolysis time,seed melon seed product of enzymolysis degree of hydrolysis increased seed melon seed hydrolysate emulsification in hydrolysis time of 4 h,up to 63.2 m3/g;the maximum,emulsion stability in hydrolysis of 2 h up to 31.3 min;when the hydrolysis time reaches 3 h,watermelon seeds the enzymatic antioxidant ability of the product to reach the maximum,373.1 mol/g Trolox equivalent is about 2.5 times of seed melon seed protein.At the same time,the foaming and foaming stability of the protein decreased gradually with the increase of the enzymolysis time.With the increase of enzymolysis temperature,product of seed melon enzymolysis degree of hydrolysis increased watermelon seed hydrolysate emulsification in the hydrolysis temperature of 30 DEG C,up to 11 m3/g;the maximum,emulsion stability in the hydrolysis temperature of 30 DEG C up to 19.5 min;when the enzymolysis temperature reaches 60 DEG C,watermelon seed enzyme the antioxidant ability of the product to reach the maximum,482.6 mol/gTrolox equivalent,is about 3.5 times of watermelon seed protein.At the same time,the foaming and foaming stability of the protein decreased gradually with the increase of the enzymolysis temperature.Therefore,to improve the processability of watermelon seed protein and antioxidant capacity of flavourzyme.(3)have a significant effect on physical and chemical characteristics of seed melon seed protein powder drying temperature of different spray in the entrance test,4 kinds of spray drying temperature in the entrance,entrance temperature of spray dried protein powder under the condition of 160 DEG C,angle of repose,lower water activity,higher solubility,relative to soybean milk powder is dissolved good characteristics of spray drying;entrance temperature of 160 DEG C cases compared with soybean powder particle size;and by means of X-diffraction analysis,160 degrees of spray drying of seed melon seed protein powder compared with other temperature at the entrance of the degree of crystallization is higher,indicating seed melon seed protein powder,protein powder uniformity is better;increased entrance temperature to 160 at this time the strongest antioxidant capacity of product C.Therefore,it is possible to obtain a product with better solubility by using spray dried seed meal protein powder at 160 DEG C.The effects of different proportions on the physical and chemical properties of seed protein powder were studied.In this test 5 proportion,accounting for maltodextrin protein powder spray dried hydrolyzed protein powder content 24%,angle of repose,lower water activity,higher solubility,relative to soybean milk powder has better solubility characteristics;seed melon seed protein powder particle size with the increasing addition of maltodextrin decreased gradually small;and by X-diffaction analysis,maltodextrin for hydrolyzed protein powder content of 24%under the conditions of spray drying of seed melon seed protein powder ratio compared to other higher crystallinity,indicating seed melon seed protein powder and protein powder were better;when the addition of malt dextrin amount of hydrolyzed protein powder 24%,the strongest antioxidant capacity.So add in maltodextrin accounted for seed melon seed protein powder 24%with good solubility product ratio.