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
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; in revised form: 16 November 2011 / Accepted: 19 January 2012 / Published: 2 February 2012
(This article belongs to the Section Bioactives and Nutraceuticals)
PDF Full-text Download PDF Full-Text [724 KB, Updated Version, uploaded 6 February 2012 12:34 CET]
The original version is still available [724 KB, uploaded 2 February 2012 09:46 CET]
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

Article Statistics

Load and display the download statistics.

Citations to this Article

Cite This Article

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.

Int. J. Mol. Sci. EISSN 1422-0067 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert