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Comparison of compositional, structural, and functional characteristics in walnut (Juglans regia L.) proteins
Yihan Mu1, Xueying Song1, Siliang Wu1
1College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510650, China.
Abstract:
In this study, the effects of different extraction and isolation methods on the chemical composition, structural features and functional properties of walnut proteins (WPs) were investigated. WPs produced by alkali extraction (AE) had a darker color than those by salt extraction (SE) or reversed micelles extraction (RE). SE plus isoelectric precipitation isolation (SE-PI) or membrane dialysis isolation (SE-DI) enabled superior extraction efficiency (gross protein recovery: 75.13 % and 70.31 %; purity: 98.41 % and 98.60 %). RE-PI/-DI significantly increased essential amino acid content, particularly arginine and lysine (p < 0.05). WPs obtained via precipitation isolation increased brightness and total amino acid concentrations compared with those obtained via membrane dialysis. The secondary structures of WPs were mainly affected by the extraction method. WPs prepared by SE-PI exhibited excellent solubility, water-/oil-holding capacity, foaming/emulsifying capacity, in vitro digestibility, and neuroprotective potential.
