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
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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
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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
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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
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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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Bioactive Peptides from Walnut Residue Protein
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
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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
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Extraction of walnut protein using deep eutectic solvent aqueous two-phase system: Investigation of structural and functional properties [PDF]
Food Chemistry: XWalnut protein (WP) exhibits high nutritional value and excellent techno-functional properties, making it a promising candidate for broad applications in the food industry.
Yun-Kun Zhu +9 more
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Journal of Future Foods, 2023 : The demand for plant protein is increasing significantly due to the shortage of protein resources. Walnut protein, the main by-product of preparing walnut oil, has limited application in the food industry due to its poor solubility.
Yuqing Lei +7 more
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Journal of Agriculture and Food ResearchPlant proteins, as sustainable resources with various health benefits, have gradually been widely researched as substitutes for animal proteins. Walnut protein, as a plant-based protein source, is rich in essential amino acids and has a reasonable ...
Mingxin Zhang +4 more
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