Insight into succinylated modified walnut protein isolate: structural and functional properties, and curcumin release...

Area of Science:

• Food Science and Technology
• Protein Chemistry
• Biomaterials

Background:

• Walnut protein isolate (WPI) has limited food applications due to low solubility.
• High glutenin content contributes to WPI's poor solubility.

Purpose of the Study:

• To enhance the structural and functional properties of WPI.
• To evaluate succinic anhydride (SA) modification of WPI for improved solubility and application potential.
• To assess the impact of SA-modified WPI on curcumin bioavailability.

Main Methods:

• Walnut protein isolate (WPI) was modified using succinic anhydride (SA).
• Succinyl WPI was used to create curcumin-loaded emulsions.
• Structural changes were analyzed using FTIR, fluorescence, and SEM.
• In vitro digestion assays were performed to evaluate fatty acid release and curcumin bioavailability.

Main Results:

• Succinyl WPI exhibited a high degree of succinylation (89.52%) with 40% SA.
• SA modification improved WPI solubility to 98.24% at 20% SA addition.
• Succinyl WPI showed reduced hydrophobicity and disulfide bonds, with conformational changes.
• Curcumin bioavailability was enhanced to 86.81% using SA-modified WPI emulsions.

Conclusions:

• SA modification is an effective strategy to improve WPI structural and functional properties.
• SA-modified WPI shows promise as a carrier for hydrophobic bioactive compounds.
• This research offers insights into WPI modification for food industry applications.