Effect of heat treatment on functional properties of walnut protein and enzymatic hydrolysis products of walnut meal
In this study, using walnut meal as raw materials, the walnut protein was extracted by acid precipitation and alkaline extraction, and the enzymatic hydrolysis product was prepared by alkaline protease. The effects of different heat treatment methods (untreated, 65 ℃/30 min, 72 ℃/10 s, 85 ℃/10 min,...
| 發表在: | Zhongguo niangzao |
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| 主要作者: | |
| 格式: | Article |
| 語言: | 英语 |
| 出版: |
Editorial Department of China Brewing
2025-03-01
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| 主題: | |
| 在線閱讀: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-3-247.pdf |