Effects of the Hydrophile-Lipophile Balance Value of Surfactants on the Characteristics of Enzymatic Hydrolysis in Walnut Kernels
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Abstract:
The effects of the hydrophile-lipophile balance (HLB) value of surfactants on the oil extraction rate, enzymatic hydrolysate supernatant yield, emulsified layer formation rate, protein recovery, and protein reducing power of walnut hydrolysates were examined in this research. And the molecular weight distribution of the peptides in the enzymatic hydrolysate, the droplet size distributions in the emulsified layer, and the composition of the emulsified layer were determined to further investigate the underlying mechanisms. The results showed that the oil extraction rate decreased gradually as the HLB value increased. The emulsified layer formation rate and the contents of proteins or peptides with molecular weights higher than 5000 or 3000 Da increased gradually as the HLB value increased. In addition, the yields of enzymatic hydrolysate supernatants and proteins initially tended to decrease, then increased, and finally decreased. Compared with the blank control, the oil extraction rate was increased by five percent at an HLB value of one. When the HLB value was 13.5, the contents of surface proteins and peptides in the emulsified layer decreased significantly, the particle sizes of the fat globules in the emulsified layer increased, and protein recovery in the enzymatic hydrolysate supernatant improved significantly. However, the antioxidant activity of the walnut hydrolysate was not significantly altered.
