Method for improving utilization rate of walnut meal protein
A technology of walnut protein and utilization rate, which is applied in the preparation methods of peptides, chemical instruments and methods, food science, etc., can solve the problems of application limitation and poor solubility, and achieve the effect of improving emulsifying ability and anti-lipid oxidation ability.
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[0031] Main Material Reagent
[0032] Walnut meal Yunnan Moore Farm Biotechnology Development Co., Ltd.; Glucose and sucrose Kunming Economic Development Zone Fengyuan Food Factory; Lactose Zhengzhou Jieshang Biotechnology Co., Ltd.; Maltodextrin Shan Xiwang Sugar Co., Ltd.; Dextran Shanghai Aladdin Biochemical Technology Co., Ltd.; BCA protein kit Biyuntian Biotechnology Co., Ltd.; o-phthalaldehyde reagent (OPA), DPPH free radical, lecithin Shanghai Aladdin Biochemical Technology Co., Ltd.; Thiobarbituric acid (TBA) , Trichloroacetic acid (TCA) Shanghai Solaibao Biotechnology Co., Ltd.
[0033] Main equipment
[0034] Digital display constant temperature water bath Guohua Electric Co., Ltd.; high-speed refrigerated centrifuge Hunan Xiangli Scientific Instrument Co., Ltd.; high-speed disperser Ningbo Xinzhi Biotechnology Co., Ltd.; laser confocal scanning microscope Japan Olympus Corporation; electrophoresis equipment.
[0035] data processing
[0036]Each experiment was re...
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