CONG WANG¹, MING DU²*, LIANZHOU JIANG¹, BEIWEI ZHU³*
*Corresponding authors
1. Northeast Agricultural University College of Food Science Harbin 150030, China
2. Harbin Institute of Technology School of Food Science and Engineering Harbin 150090, China
3. Dalian Polytechnic University School of Food Science and Technology Dalian 116034, China

Abstract

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 content of glutamic acid (27.889 percent), which may be attributed to its function.

INTRODUCTION

Protein beverage industry plays an important role in beverage industry in China. A resent statistics show that, more than 30 percentage of the beverage production is related to protein beverage. During the past years, people paid more attentions to the research and development of protein beverage with some oilseeds as raw materials, such as soybean and peanut, which may also own to their high protein contents. As far as the fierce competition in beverage market is concerned, it is important for manufactures that producing a novel protein beverage product, not only for its properties such as the protein and fat steady, but also its functional characteristics attributed to some special functional components.
Pine widely distributes throughout the Northern east of China, mainly in the areas of Xiao Hinggan Ling Mountains. Pine nuts are included as ingredients in a variety of traditional dishes. It was reported that pine nuts kernels contain 47.4 ~ 65 percent fat, 16.7 ~ 31.1 percent protein, 4.5 ~ 5.6 percent moisture, some kinds of vitamins (particularly B1 and B2) and also minerals (especially potassium and phosphorus) (1-3). Pine nut ...