Preparation,Property And Application In Vegetable Protein Beverage Of Pine Nut Polypeptides

In this study,pine nut lees are used as the raw material.Hexane is adopted as a degreasing solvent to prepare pine nut meal.Using protamex and flavourzyme binary-enzymes to study the preparation of polypeptides.Measuring the physicochemical properties of the pine nut polypeptides and applying the pine nut polypeptides to the pine nut vegetable protein beverage.Pine nut meal was researched from pine nut lees using hexane degreased.Optimum the production of degreasing pine nut meal process conditions are as follows:the ratio of material to solvent is 1:5,extracting temperature is 40?,extracting time is 2.Oh,times of extracting is twice.Under the optimal conditions,the degreasing efficiency is 92.47%.With this method can effectively remove the grease of pine nut lees.Pine nut polypeptides was researched from pine nut meal by using protamex and flavourzyme binary-enzymes enzymatic hydrolysis.Degree of hydrolysis by the protein and protein extraction yield as indicators to explore the optimum processing condition.By response surface methodology to determine the protamex enzymatic optimum conditions:the ratio of material to solvent is 1:15,the amount of enzyme is 6000U/g,the enzymolysis temperature is 45?,the pH is 5.9,the enzymatic time is 2.Oh.Under the optimal conditions,the protein extraction yield is46.61%,the degree of hydrolysis is 5.53%,and the flavourzyme enzymatic optimum conditions:the amount of enzyme is 4000U/g,the enzymolysis temperature is 50?,the pH is 6.0,the enzymatic time is 3.Oh.Under the optimal conditions,the protein extraction yield is 87.91%,the degree of hydrolysis is 47.43%.On the basis of protamex,the addition of flavourzyme improve the degree of hydrolysis by the protein and protein extraction yield.And with the increase of degree of hydrolysis,the bitterness value of the hydrolysate from 2 up to 4.Take the hydrolysate as the research object research on properties of pine nut polypeptides.The pine nut polypeptides obtained in this experiment possess water absorbency,oil absorption,a certain water holding capacity,good emulsifiability and emulsion stability.It was determined that pine nut polypeptides's water absorption is 0.23g/g,oil absorption is 0.92g/g,emulsifiability is 23.30%,emulsion stability is 54.1 7%,foaming capacity is 8%,foam stability is 6%.By vitro antioxidant tests the study found that pine nut polypeptides has a good antioxidant capacity.The scavenging activitiy of hydroxyl radical,(ABTS+.)radical,DPPH radical has little deffirence to ascorbic acid,the clearance rate is up to 90%.In a certain extent,pine nut polypeptides can scavenge superoxide anion,the clearance rate is around 40%of ascorbic acid at the same concentration.The molecular mass of polypeptides obtained in this test is mainly concentrate in 3.3-5.8KD.The pine nut polypeptides obtained in this test contains 16 kinds of amino acids and among this 7 kinds of essential amino acids.Using the pine nut Hydrolyzed polypeptides to prepare pine nut polypeptide beverage.Through single factor and orthogonal array design,the optimal scheme of pine nut polypeptide beverage as follows:pine nut polypeptides hydrolysate added 2%?pine nut lees added 1.8%?sugar added 7%?citrate added 0.03%?xanthan gum added 0.2%?sodium carboxymethyl cellulose added 0.1%?sodium polymannuronate added 0.15%.At this time the sensory score of beverage is 91,stability coefficient is 82.34%.The development of pine nut polypeptides vegetable protein beverage has solved the problem of low protein content in pine nut vegetable protein beverage.Added pine nut hydrolysate make the protein of product increased from 0.2%to 0.57%.