Study on Enzymatic Hydrolysis Process and Stability of Walnut Milk
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
Walnut milk was hydrolyzed by trypsin, and the stability of the enzymatic prepared walnut milk was studied. The most optimal conditions for enzymatic hydrolysis were as follows: walnut slurry concentration 9% (m/m), trypsin amount 0.4‰ (m/m), pH 9.0, reaction time 1h and temperature 55 ℃. Under these conditions, the degree of hydrolysis (DH) reached 13.67 ± 0.41%. The stability of three hydrolysates with DH of 13.70%, 10.20% and 7.01%compared to the non-hydrolytic process were investigated by Turbiscan. Back scattering curve showed that the height of water separating layer from bottom was reduced from 0~10 mm to 0~5 mm by using the technique of enzymatic hydrolysis. The bottom stability indices of the hydrolysates were lower than the non-hydrolytic sample, and the higher the DH, the lower the stability index. . Compared with the non-hydrolytic process, the stability index curves of the hydrolytic process samples were smoother with unobvious inflection points. All the results indicated that the stability of the enzymatic hydrolysis process was better than the non-hydrolytic process.
