科研之友
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摘要
According to the solubility of protein in an aqueous solution, salt solution, alcoholic solution and alkaline solution, four types of different protein components were separated from walnut meal: albumin, globulin, gliadin and glutenin. Among which, the contents of globulin and glutenin were higher (16.90% and 71.40%, respectively). The defatted and dephenolated walnut meal, glutenin and globulin were used as raw materials to prepare the proteolytic solution, and the DPPH free radical scavenging rate and protein recovery rate were used as indices to optimize the proteolytic conditions and investigate the relationship between molecular weight distribution and antioxidant activity. The results showed that the enzymatic hydrolysate had higher DPPH· scavenging rate and protein recovery rate under the conditions: alkaline protease, pH 8, and enzymolysis time 9 h. The DPPH· scavenging rate for the enzymatic hydrolysate of the defatted and dephenolated walnut meal was higher (83.29%) than those of glutenin hydrolysate (79.25%), and globulin hydrolysate (72.27%), with their protein recovery rates being 69.83%, 66.42% and 73.71% respectively. The peptides in these protein hydrolysates were mostly small molecular peptides, and among which, those with molecular weights not more than 1000 accounted for 42.73% (hydrolysate of defatted walnut meal), 63.91% (hydrolysate of glutenin) and 55.10% (hydrolysate of globulin), respectively. It is speculated that their antioxidant activities may be related to the contents of small peptides.
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