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Int. J. Mol. Sci. 2012, 13(2), 1561-1581; doi:10.3390/ijms13021561

Composition, Structure and Functional Properties of Protein Concentrates and Isolates Produced from Walnut (Juglans regia L.)

1
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, Jiangsu Province, China
2
Food College of Shihezi University, Shihezi, 832003, Xinjiang Province, China
*
Author to whom correspondence should be addressed.
Received: 4 November 2011 / Revised: 16 November 2011 / Accepted: 19 January 2012 / Published: 2 February 2012
(This article belongs to the Section Biochemistry, Molecular Biology and Biophysics)
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Abstract

In this study, composition, structure and the functional properties of protein concentrate (WPC) and protein isolate (WPI) produced from defatted walnut flour (DFWF) were investigated. The results showed that the composition and structure of walnut protein concentrate (WPC) and walnut protein isolate (WPI) were significantly different. The molecular weight distribution of WPI was uniform and the protein composition of DFWF and WPC was complex with the protein aggregation. H0 of WPC was significantly higher ( p < 0.05) than those of DFWF and WPI, whilst WPI had a higher H0 compared to DFWF. The secondary structure of WPI was similar to WPC. WPI showed big flaky plate like structures; whereas WPC appeared as a small flaky and more compact structure. The most functional properties of WPI were better than WPC. In comparing most functional properties of WPI and WPC with soybean protein concentrate and isolate, WPI and WPC showed higher fat absorption capacity (FAC). Emulsifying properties and foam properties of WPC and WPI in alkaline pH were comparable with that of soybean protein concentrate and isolate. Walnut protein concentrates and isolates can be considered as potential functional food ingredients. View Full-Text
Keywords: walnut protein concentrate; walnut protein isolate; composition; structure; functional properties walnut protein concentrate; walnut protein isolate; composition; structure; functional properties
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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MDPI and ACS Style

Mao, X.; Hua, Y. Composition, Structure and Functional Properties of Protein Concentrates and Isolates Produced from Walnut (Juglans regia L.). Int. J. Mol. Sci. 2012, 13, 1561-1581.

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