Preparation and characterization of oine nut peptides Processing optimization of the beverage ma from the pine nut (Pinus koraiensis) peptides

摘要

To investigate the processing suitability of a beverage made from peptides from pine nuts (Pinus koraiensis) proteins by enzymatic hydrolysis, the emulsifier and its dosage, the phosphate stabilizer, and the homogenization pressures and temperatures were optimized by L9(33) orthogonal experiment. Meanwhile, the amino acid composition and molecular mass of the peptides were determined respectively. High suspension stability was available under the optimized processing conditions, adding 0.15 percent mixed emulsifier of distilled glycerin monostearate and polyglyceryl fatty acid ester (1:2), 0.5 percent mixed phosphate stabilizer; homogenizing at 75°C under the pressure of 24 MPa. The peptide showed low molecular mass (2300-3000 Da) and high contentof glutamic acid (27.889 percent), which may be attributed