Enzymolysis Optimization of Walnut Residue Protein Using Trypsase

The enzymolysis of walnut residue protein was investigated using trypsase, and the best process conditions were studied by one-factor experiment and orthogonal experiment. The result showed that the influential degree weakened as follows sequence: temperature, pH, enzyme quantity, and time. The optimum conditions were temperature 53 °C, pH 8.3, enzyme quantity 0.85%, and time 2.5 h. The enzymolysis liquid obtained was thickly fragrant, nigger-brown, and not bitter. Its ammonia-nitrogen content was 6.98 g/100 g, and hydrolysis degree was 15.76%.