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,...

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Bibliographic Details
Published in:	Zhongguo niangzao
Main Author:	LIU Meng, SHAO Tengteng, HONG Jinming, FAN Fengjiao, ZHANG Jianming
Format:	Article
Language:	English
Published:	Editorial Department of China Brewing 2025-03-01
Subjects:	walnut meal\|walnut protein\|enzymatic hydrolysis products\|heat treatment\|functional characteristics
Online Access:	https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-3-247.pdf

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