Effects of high hydrostatic pressure on physicochemical and functional properties of walnut (Juglans regia L.) protein isolate

Qin, Zihan; Guo, Xingfeng; Lin, Yongjun; Chen, Jiluan; Liao, Xiaojun; Hu, Xiaosong; Wu, Jihong

doi:10.1002/jsfa.5857

Cited by 87 publications

(57 citation statements)

References 36 publications

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“…It might also be related to, e.g., hydrophobic aggregation of proteins to form more stable structure in salmon proteins after experiencing extreme pHs (Zhao et al 2015). It has been also previously reported that too high protein denaturing factors like hydrostatic pressure in contrast with moderate pressures reduced surface hydrophobicity of proteins by causing hydrophobic interaction of the proteins (Qin et al 2013). Surface hydrophobicity of all FPPs was lower than for SPI while herring and cod protein powders showed considerably higher surface hydrophobicity than EWP and WPI.…”

Section: Surface Hydrophobicitymentioning

confidence: 89%

“…It has been also previously reported that extreme pHs used during pH-shift processing of fish proteins can cause unfolding of proteins causing exposure of buried sulfhydryl groups (Abdollahi et al 2017). Further, it was reported that conformational changes and protein denaturation caused by high pressure and freeze-thaw cycles increased active sulfhydryl group content of walnut protein isolate (Qin et al 2013) and SPI (Zhao et al 2015), respectively.…”

Section: Amino Acid Compositionmentioning

confidence: 99%

“…Better foam stabilizers should be able to form greater protein-protein interactions that will increases viscosity and facilitate formation of a multilayer cohesive protein film at the interface (Panpipat and Chaijan 2017). It seems that the higher molecular weight fish protein aggregates have been able to form a thicker, more cohesive and viscoelastic film around each gas bubble (Qin et al 2013), thus showing very high foam stability compared with the reference proteins.…”

Section: Foaming Propertiesmentioning

confidence: 99%

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Structural, functional, and sensorial properties of protein isolate produced from salmon, cod, and herring by-products

Abdollahi

Undeland

2018

Food Bioprocess Technol

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Nutritional, structural, functional, and sensorial properties of protein isolate developed from salmon (Salmo salar), cod (Gadus morhua), and herring (Clupea harengus) by-products using the pH-shift method was studied. Function of the proteins in an emulsion system in terms of viscoelastic properties was also evaluated. Regardless of origin, the proteins showed satisfying nutritional value as reflected in their high essential amino acid content. The proteins contained significantly (p < 0.05) higher proportion of active sulfhydryl groups and surface hydrophobicity compared to whey and egg white protein reflecting conformational changes caused by the pH-shift process. Solubility, emulsion, and foaming capacity of the proteins showed a trend similar to soy protein and dependent on their origin. Cod protein had better emulsion and foaming capacity than salmon and herring proteins which was in line with its high surface hydrophobicity and myosin heavy chain content. Emulsions developed from cod and salmon proteins showed substantially better viscoelastic properties, with higher stability and viscosity compared to herring protein emulsions. Cod protein scored low for sensorial attributes related to lipid oxidation while herring protein showed high levels of fishy and rancid flavor and odor. Altogether, results showed that the proteins from fish filleting by-products have potential to be used as food ingredients, but their application would be governed by their origin and sensorial properties.

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Section: Surface Hydrophobicitymentioning

confidence: 89%

Section: Amino Acid Compositionmentioning

confidence: 99%

Section: Foaming Propertiesmentioning

confidence: 99%

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Structural, functional, and sensorial properties of protein isolate produced from salmon, cod, and herring by-products

Abdollahi

Undeland

2018

Food Bioprocess Technol

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“…Improved foam stability of egg white protein after high pressure application was traced back to enhanced protein-protein interactions (Van der Plancken, Van Loey, & Hendrickx, 2007). Increased foaming ability and stability of pressure treated walnut protein correlated with the degree of unfolding and is thought to arise from a thicker viscoelastic film around the air bubbles (Qin et al, 2013). The formation of fractions with larger molecular weight found in SDS PAGE (see Fig.…”

Section: Foaming Propertiesmentioning

confidence: 99%

Influence of high isostatic pressure on structural and functional characteristics of potato protein

Baier

Knorr

2015

Food Research International

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“…There is a various of walnuts differing in varieties, productivity, physical and chemical features of their kernel. Some of them have been evaluated as promising and may serve as germplasm sources for breeding (Warmund et al, 2009;Martínez et al, 2010;Qin et al, 2012;Albuquerque et al, 2013). As we all know, the kernel of walnut as food has remarkable nutrients such as quinones, oils, tannins, essential fatty acids, albumin, mucilage, mineral matter, amino acids, and so on.…”

Section: Introductionmentioning

confidence: 99%

Comparative Analysis of Mineral Elements and Essential Amino Acids Compositions in Juglans sigillata and J. regia Walnuts Kernels

Mei-zhi¹,

Wang²,

Wang³

et al. 2014

Not Bot Hort Agrobot Cluj

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Walnut kernel is famous for its high nutritional and economic values. The kernel is usually considered to be a good source of minerals and essential amino acids. In this paper, mineral elements (calcium, magnesium, iron, manganese, copper, and zinc) and essential amino acids (phenylalanine, valine, threonine, isoleucine, leucine, methionine, and lysine) compositions of kernels from 11 kinds of walnuts (Juglans sigillata) and 17 kinds of walnuts (Juglans regia) originated from China were determined by ICP-MS and HPLC, respectively. The order of nutritive mineral elements depending on their content (mg/100g) of samples was Mg> Ca> Zn> Mn> Fe> Cu in J. regia, while the order in J. sigillata was Mg> Ca> Mn> Fe > Zn > Cu. For essential amino acids, the order depending on the content (mg/g) of the essential amino acids in J. regia samples was leucine> isoleucine> valine> phenylalanine> lysine> threonine> methionine, while the order in J. sigillata was leucine> isoleucine> lysine> phenylalanine> valine> threonine> methionine. The kernels of walnuts (J. regia and J. regia) are good sources of health foods and dietary supplements. 'Y029' in Juglans sigillata and 'XJ004' in Juglans regia provided the best profiles of mineral elements and essential amino acids in comparison to others.

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Effects of high hydrostatic pressure on physicochemical and functional properties of walnut (Juglans regia L.) protein isolate

Abstract: These results suggest that HHP treatment could be applied to modify the properties of walnut proteins by appropriate of pressure levels, which will help in using walnut protein as a potential food ingredient.

Cited by 87 publications

References 36 publications

Structural, functional, and sensorial properties of protein isolate produced from salmon, cod, and herring by-products

Structural, functional, and sensorial properties of protein isolate produced from salmon, cod, and herring by-products

Influence of high isostatic pressure on structural and functional characteristics of potato protein

Comparative Analysis of Mineral Elements and Essential Amino Acids Compositions in <i>Juglans sigillata<i> and <i>J. regia<i> Walnuts Kernels

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