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

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

1,2email and 1,* email
Received: 4 November 2011; in revised form: 16 November 2011 / Accepted: 19 January 2012 / Published: 2 February 2012
(This article belongs to the Section Bioactives and Nutraceuticals)
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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.
Keywords: walnut protein concentrate; walnut protein isolate; composition; structure; functional properties
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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.

AMA Style

Mao X, Hua Y. Composition, Structure and Functional Properties of Protein Concentrates and Isolates Produced from Walnut (Juglans regia L.). International Journal of Molecular Sciences. 2012; 13(2):1561-1581.

Chicago/Turabian Style

Mao, Xiaoying; Hua, Yufei. 2012. "Composition, Structure and Functional Properties of Protein Concentrates and Isolates Produced from Walnut (Juglans regia L.)." Int. J. Mol. Sci. 13, no. 2: 1561-1581.

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