Study On Gel Formation And Gel Properties Of Walnut Protein

Walnut in Xinjiang,the characteristics of dried fruit occupies a very important position,after pressing oil,will remain a lot of residue,which contains a lot of protein resources,without reasonable use of these proteins,resulting in waste of resources,in order to change this situation,Walnut protein gel new product development,In this paper,the effects of three types of coagulants,salts,acids and enzymes on the gelation of walnut protein were studied.According to the indexes of water retention and texture of walnut protein gel,One of the best coagulants is selected from each type of coagulant,and the gel conditions including coagulant concentration,protein concentration,gel time,gel temperature and other factors on walnut protein gel optimization and walnut meal protein coagulation The effect of the change in the law of glue.The specific results are as follows:1.Salt coagulant was screened and optimized,and finally the salt coagulation agent crystallized calcium chloride had the best effect on walnut meal protein gel.The optimum coagulation conditions of walnut meal protein gel were: crystalline calcium chloride concentration The protein precipitation of walnut meal protein was up to 9.2 ml after heat treatment at 80 ? for 30 min,and the protein concentration of walnut meal was 10% and the protein concentration was 10%.2.The optimal coagulation conditions of walnut meal protein gel were as follows: the concentration of gluconolactone was 1.6%,and the protein concentration of walnut meal protein was heat treated at 80 for 30 min,the gel amount of walnut meal protein was up to ?6.1 ml.The optimal coagulation conditions of walnut meal protein gel were as follows: neutral protease,and the optimal conditions for the determination of walnut meal protein gel were as follows: neutral protease The concentration of neutral protease was 1.6%,the protein concentration was 12%,the gel time was 40 min,the gel temperature was 50 ?,and the gelatinization of walnut meal protein reached 5.1 ml.4.The gelation of the three different coagulants was optimized,and the physical and chemical indexes,texture determination and SDS-PAGE were used to compare the three types of walnut protein gel.The Relationship between Gel Properties and Mechanism of Gel.