Walnut pellicle phenolics greatly influence the extraction and structural properties of walnut protein isolates

Yan, Chunjun; Zhou, Zheng

doi:10.1016/j.foodres.2021.110163

Cited by 24 publications

(12 citation statements)

References 57 publications

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“…Post pasteurization, the composition of the membrane proteins of the OBs obtained from the different crops varied (Fig 1). Based on previous reports, the membrane protein composition of soybean (Ding et al ., 2019), sunflower, peanut (Chen et al ., 2018; Zaaboul et al ., 2018), sesame and walnut (Yan & Zhou 2021) is shown in Fig. 1.…”

Section: Resultsmentioning

confidence: 99%

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Effect of pasteurization on membrane proteins and oxidative stability of oil bodies in various crops

Sun

Kang

et al. 2022

Int J of Food Sci Tech

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Oil bodies (OBs) are natural pre‐emulsion systems and an ideal green food additive. However, their proclivity to oxidation limits the applications of OBs. In this study, the effect of pasteurization (85 and 125 °C; 1 min) on membrane proteins and the oxidative stability of various OBs (soybean, sunflower, peanut, sesame, and walnut) were investigated. The membrane proteins are extracted from the OBs. The ultrahigh‐temperature pasteurization (125 °C, 1 min) eliminated lipoxygenase of soybean and peanut OBs. Furthermore, oleosin exhibited a higher denaturation temperature (approximately 100 °C) than extrinsic proteins (approximately 50 °C). Pasteurization induced the conversion of the α‐helix structure to a disordered structure by rearranging the hydrogen bonds. The pasteurized soybean and peanut OBs exhibited a high oxidative stability owing to their stable membrane structures and decreased lipoxygenase activity, while sunflower, sesame, and walnut OBs did not exhibit good oxidative stability because of their vulnerable membranes, a large number of unsaturated fatty acids, and severe aggregation of droplets. Simulated milk based on pasteurized soybean and peanut OBs (125 °C, 1 min) maintained outstanding storage stability. These results confirmed that pasteurized soybean and peanut OBs have the potential as a skim milk additive for the benefit of the consumer.

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Section: Resultsmentioning

confidence: 99%

“…Fourier‐transform infrared spectroscopy technology was used to analyze the secondary structure of the membrane proteins. Amide A and Amide B represent N–H stretching and hydrogen bonds and C–H asymmetric stretching, respectively (Yan & Zhou, 2021). The position of the peaks of these two regions shifted is compared to the control (see Fig.…”

Section: Resultsmentioning

confidence: 99%

Effect of pasteurization on membrane proteins and oxidative stability of oil bodies in various crops

Sun

Kang

et al. 2022

Int J of Food Sci Tech

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“…A wide variation in the PC contents of PP obtained by the Osborne method have been reported (Table 1). For example, Yan and Zhou (2021) reported the following PC contents in different protein fractions: prolamin (5.65 g GAE/100 g) > albumin (2.77 g GAE/100 g) > globulin (1.05 g GAE/100 g) > glutelin (0.47 g GAE/100 g). However, Rodríguez‐Restrepo et al.…”

Section: Total Pc Content In Pp Extractsmentioning

confidence: 99%

A review of the structure, function, and application of plant‐based protein–phenolic conjugates and complexes

Yan

Zeng

McClements

et al. 2023

Comp Rev Food Sci Food Safe

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Interactions between plant‐based proteins (PP) and phenolic compounds (PC) occur naturally in many food products. Recently, special attention has been paid to the fabrication of PP–PC conjugates or complexes in model systems with a focus on their effects on their structure, functionality, and health benefits. Conjugates are held together by covalent bonds, whereas complexes are held together by noncovalent ones. This review highlights the nature of protein–phenolic interactions involving PP. The interactions of these PC with the PP in model systems are discussed, as well as their impact on the structural, functional, and health‐promoting properties of PP. The PP in conjugates and complexes tend to be more unfolded than in their native state, which often improves their functional attributes. PP–PC conjugates and complexes often exhibit improved in vitro digestibility, antioxidant activity, and potential allergy‐reducing activities. Consequently, they may be used as antioxidant emulsifiers, edible film additives, nanoparticles, and hydrogels in the food industry. However, studies focusing on the application of PP–PC conjugates and complexes in real foods are still scarce. Further research is therefore required to determine the structure–function relationships of PP–PC conjugates and complexes that may influence their application as functional ingredients in the food industry.

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“…Therefore, blanching and peeling of kernels may be required. The peel on the kernel surface, also known as the “seed coat” or “pellicle,” has dark color and usually has high contents of natural antioxidants, such as tannins, phenolics, and flavonoids (Medic et al., 2021; Tsantili et al., 2011; Yan & Zhou, 2021). They protect the kernel from natural oxidations and show good antibacterial activities (Acquaviva et al., 2021; Salcedo et al., 2015; Zaini et al., 2020).…”

Section: Further Processingmentioning

confidence: 99%

Postharvest processing of tree nuts: Current status and future prospects—A comprehensive review

Chen

Pan

2022

Comp Rev Food Sci Food Safe

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Tree nuts are important economic crops and are consumed as healthy snacks worldwide. In recent years, the increasing needs for more efficient and effective postharvest processing technologies have been driven by the growing production, higher quality standards, stricter food safety requirements, development of new harvesting methods, and demand to achieve energy saving and carbon neutralization. Among all, the technologies related to drying, disinfection, and disinfestation and downstream processes, such as blanching, kernel peeling, and roasting, are the most important processes influencing the quality and safety of the products. These processes make up the largest contribution to the energy consumptions and environmental impacts stemming from tree nut production. Although many studies have been conducted to improve the processing efficiency and sustainability, and preserve the product quality and safety, information from these studies is fragmented and a centralized review highlighting the important technology advancements of postharvest processing of tree nuts would benefit the industry. In this comprehensive review, almonds, walnuts, and pistachios are selected as the representative crops of tree nuts. Current statuses, recent advances, and ongoing challenges in the scientific research as well as in the industrial processing practices of these tree nuts are summarized. Some new perspectives and applications of tree nut processing waste and by‐products (such as the hulls and shells) are also discussed. In addition, future trends and research needs are highlighted. The material presented here will help both stakeholders and scientists to better understand postharvest tree nut processing and provide technological recommendations to improve the efficiency and sustainability, product quality and safety, and competitiveness of the industry.

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Walnut pellicle phenolics greatly influence the extraction and structural properties of walnut protein isolates

Cited by 24 publications

References 57 publications

Effect of pasteurization on membrane proteins and oxidative stability of oil bodies in various crops

Effect of pasteurization on membrane proteins and oxidative stability of oil bodies in various crops

A review of the structure, function, and application of plant‐based protein–phenolic conjugates and complexes

Postharvest processing of tree nuts: Current status and future prospects—A comprehensive review

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