Advanced Insights into Walnut Protein: Structure, Physiochemical Properties and Applications [PDF]
Foods, 2023 Facing extreme pressure from an increasing population and climate degeneration, it is important to explore a green, safe and environmentally sustainable food source, especially for protein-enriched diets.
Yuxuan Zhao +7 more
doaj +4 more sources
Bioactive Peptides from Walnut Residue Protein [PDF]
Molecules, 2020 Walnut residue is a kind of high-quality plant protein resource. The bioactive peptide prepared from walnut residue has excellent health care functions such as antioxidation and antihypertensive activity, but at present, walnut residue is often regarded ...
Xiangyang Li +3 more
doaj +3 more sources
Effects of Oxidation Modification by Malondialdehyde on the Structure and Functional Properties of Walnut Protein [PDF]
Foods, 2022 (1) Background: The effects of protein oxidization induced by malondialdehyde (MDA), which was selected as a representative of lipid peroxidation products, on the structure and functional properties of walnut protein were investigated.
Lingge Sun, Qingzhi Wu, Xiaoying Mao
doaj +2 more sources
A Two-Stage Enzymolysis Method and Its Application in Exerting Antioxidant Activity of Walnut Protein [PDF]
Frontiers in Nutrition, 2022 Traditional enzymolysis method for producing bioactive peptides does not consider the utilization of digestive enzymes in the human gastrointestinal tract, leading to the possibility of excessive hydrolysis and higher production cost.
Dandan Liu +10 more
doaj +2 more sources
Identification and Anti-Fatigue Activity of Walnut Protein Hydrolysate. [PDF]
NutrientsObjective: This study aims to investigate the structural and functional characteristics of walnut protein hydrolysates (WPHs) with different molecular weights prepared using protease from Dregea sinensis Hemsl, as well as the anti-fatigue effects of low-molecular-weight walnut protein hydrolysates (LWPs) and their impact on the cecal microbiota and ...
Huang S +9 more
europepmc +3 more sources
Effect of Physical Modifications on Physicochemical and Functional Properties of Walnut Protein [PDF]
Foods, 2023 Walnut protein is a high-quality vegetable protein with promising applications in the food industry; however, its potential is hindered by low solubility and associated properties.
Shanshan Li +10 more
doaj +2 more sources
Efficient Bioflocculation of Chlorella vulgaris with a Chitosan and Walnut Protein Extract. [PDF]
Biology (Basel), 2021 Bioflocculation represents an attractive technology for harvesting microalgae with the potential additive effect of flocculants on the production of added-value chemicals. Chitosan, as a cationic polyelectrolyte, is widely used as a non-toxic, biodegradable bioflocculant for many algal species.
Xu K +5 more
europepmc +5 more sources
Effect of Alkyl Peroxyl Radical Oxidation on the Oxidative Stability of Walnut Protein Emulsions and Their Adsorbed Proteins [PDF]
FoodsWalnuts are high in protein content and rich in nutrients and are susceptible to oxidation during production and processing, leading to a decrease in the stability of walnut protein emulsions.
Xue Wang +3 more
doaj +2 more sources
Effect of pH-Shifted Compound Heating Treatment on the Structure and Properties of Walnut Protein Isolate [PDF]
FoodsThis study aims to explore the effect of pH on the solubility of walnut protein isolate (WPI) across a pH range of 7.0 to 12.0. The findings reveal that WPI solubility increased with rising pH levels, reaching a maximum solubility of 61.13% (4.79 mg/mL ...
Liwen Chai +6 more
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Effect of NaCl on the Rheological, Structural, and Gelling Properties of Walnut Protein Isolate-κ-Carrageenan Composite Gels [PDF]
Gels, 2022 In this study, we discovered that a certain concentration of Na+ (15 mM) significantly improved the bond strength (12.94 ± 0.93 MPa), thermal stability (72.68 °C), rheological properties, and textural attributes of walnut protein isolate (WNPI)-κ ...
Yuqing Lei +5 more
doaj +2 more sources