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Updated: Oct 14, 2026
Magnetic and Thermal-sensitive Poly(N-isopropylacrylamide)-based Microgels for Magnetically Triggered Controlled Release
Published on: July 4, 2017
Pellicle-retained roasting enables endogenous polyphenol-mediated covalent remodeling of walnut protein for enhanced
Yongyi Lu1, Yichun Li1, Jingwen Guan1
1Beijing Key Laboratory of Forest Processing and Safety, State Key Laboratory of Efficient Production of Forest Resources, School of Biological Sciences and Technology, Beijing Forestry University, Beijing, 100083, China; Hebei Province Key Laboratory of Sustainable Utilization and Development of Forest Food Resources, Hebei, China.
Abstract:
Pellicle-retained roasting was investigated for modifying walnut protein (WP) through endogenous polyphenol release and subsequent reactions during alkaline extraction. WPs from untreated pellicle-removed (K), roasted pellicle-removed (RK), pellicle-retained roasted (RK-P), and in-shell roasted (RK-P-S) kernels were compared. K and RK showed polyphenol grafting contents of 6.41 and 10.13 mg GAE/g and solubilities of 17.54% and 21.42%, whereas RK-P reached 181.46 mg GAE/g and 56.53%, respectively. Hydrophobic interactions and disulfide bonds contributed substantially to RK-P gel stabilization, with hardness reaching 155 g versus 28.4 g for K and 58.8 g for RK. RK-P achieved a curcumin retention efficiency (RE) of 81.02% and cumulative intestinal release of 32.73%, versus 50.87% and 8.27% for K and 59.04% and 11.45% for RK, while limiting gastric release to 2.19%. RK-P-S showed intermediate performance. These results indicate that pellicle retention promotes WP remodeling and gelation and enhances curcumin retention and intestinal-phase release under the tested conditions.
