Effect of enzyme types on emulsifying properties of walnut emulsion

In order to explore the efficient investigate and utilization of emulsion produced by enzyme-assisted aqueous extraction walnut oil, effects different enzyme treatment (including Alcalase 2.4L, Ban 480L α-amylase, Neutrase 0.8L, Pectinex SP-L, Celluclast 1.5L) on characteristics were studied characterize its emulsifying The composition, particle size distribution, Zeta potential, rheological properties protein surface hydrophobicity determined properties. results showed that obtained from enzymatic hydrolysis a smaller trend absolute value potential larger in presence enzymes. On protein, was with enzymes followed order: 1.5L> >Neutrase 0.8L >Pectinex SP-L >control> 2.4L. size, zeta ability increase viscosity interfacial proteins affected physical stability effect demulsification. analysis show emulsions 1.5L hydrolysate still maintained their elastic structure damaged shear rate more stable, 2.4L unstable which easy be broken.