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Updated: Jul 12, 2025
Preparation of DNA-crosslinked Polyacrylamide Hydrogels
Published on: August 27, 2014
Modulating the texture of heat-set gels of phosphorylated walnut protein isolates through Glucono-δ-lactone
Yanfei Xu1, Changwei He1, Zheng Zhou1
1School of Food Science and Bioengineering, Xihua University, Chengdu, Sichuan Province 610039, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China.
Abstract:
The gelation of walnut protein isolates has not been extensively studied, mainly due to their inherent poor dispersity. This study investigated the gelation of alkaline-extracted walnut protein isolates (AWPI) and phosphorylated walnut protein isolates (PWPI) induced by heat treatment with glucono-δ-lactone (GDL) acidification, focusing on the impact of GDL concentrations on microstructure, rheology, and texture of the resulting gels. The PWPI gel exhibited lower hardness but a smoother structure than the AWPI gel. Notably, acidification with GDL (0.6-1.2%) significantly increased the stiffness of PWPI gels, increasing storage modulus and yield stress 10-50 times, while weakening AWPI gels. Varying concentrations of GDL effectively modulated the microstructure of the PWPI gels, leading to the altered texture (from a soft-solid state to a well-self-supporting stiff-solid gel) and water holding capacity (from approximately 46% to 85%). Additionally, hydrophobic interactions and disulfide bonds were identified as the primary forces involved in the gels.
