为寻求核桃多肽的最佳制备方法,采用双酶水解核桃饼粕,以水解度为考察指标,研究复合酶质量配比、温度、pH值、底物质量浓度、时间、酶添加量对酶解的影响.通过单因素和正交试验对双酶水解核桃饼粕制备核桃多肽的影响因素进行研究.结果表明:复合酶质量配比为2:1、温度为40℃、pH值为7.2、底物质量浓度为40 g/L、时间为4 h、酶添加量为5％.在最佳条件下,核桃饼粕的水解度为26.72％.%In order to find the best preparation method of walnut polypeptide. In this study, walnut cake was hydrolyzed by double enzymes, and the hydrolysis degree was taken as the index. The effects of compound enzyme ratio, temperature, pH value,time,substrate concentration,enzyme addition on enzymatic hydrolysis were studied. The factors affecting the preparation of walnut polypeptide with double enzyme hydrolyzed walnut cake were studied by single factor and orthogonal test. The results showed that the composite enzyme mass ratio 2:1, the temperature 40℃the pH value 7.2, the substrate concentration 40 g/L, time 4 h, enzyme dosage 5％. Under the optimum conditions, the degree of hydrolysis of walnut cake was 26.72％.
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