The Preparation Of Hazelnut Peptide And The Study On Its Speciality

The content of the hazelnut protein that is defatted is high, but the source of the hazelnut protein is scarely used fully. The modern nutrition research discovers that the protein of human taking is digested and absorpted after enzymes function majorly in low peptides but not in amino acids. In addition to having the easily absorption characteristic , these low peptides still have many good functions characteristic and the physiological activity.They can be used broadly in the food field. The method of enzymatic hydrolysis is developed to improve their nutrition and utilization value. And it is an important aspect of using the new and high techniques to deal with the hazelnut protein.Hazelnut peptide is the mixture of short peptides that the hazelnut protein is hydrolyzed by enzymes and again handled specially. The substrate of experiment was defatted hazelnut meal that was individually hydrolyzed by 2709 alkaline protease, papain and bromelain. It was determined by the degree of hydrolysis that the 2709 alkaline protease was the best one.Through the single factor experiments and orthogotal test, the optimum hydrolyzing condition has been determined : temperature 50 ℃,pH9. 5, substrate concentration 3%, enzyme concentration 4%,the time 3 hours, and it can get the degree of hydrolysis 83.249%.We can get satisfactory results by using 5% active carbon that can take away smell, color and bitter. At the same time, it can be taken away 91. 20% salt, getting the refined hazelnut peptides.The physical and chemical properties and physiological function of hazelnut peptide are studied.The results show:The solubility in water is improved and are not changeable with the changing of pH. It has low viscosity in high concentration. Furthermore the hazelnut peptides have function in lower the triglyceride in serum and anti — fatigue. It has the profound meaning in the function.