Results 21 to 30 of about 16,498 (166)
Shipin gongye ke-ji, 2022 The nutritional value of walnut protein was evaluated based on the amino acid composition, and the effects of walnut protein and walnut protease hydrolysate on disease activity index score, serum inflammatory factors, myeloperoxidase activity and colon ...
Dandan LIU +5 more
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Shipin gongye ke-ji, 2023 To obtain high-quality walnut meal protein, the process conditions for extraction of walnut meal protein by alkaline solubilization and acid precipitation method and purification of walnut meal protein by glycolytic enzyme were optimized by single-factor
Yixin DAI, Ying XU, Shuang BI, Ye LIU
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Study on Properties of Walnut Protein Emulsion Modified by Limited Enzymatic Hydrolysis
Liang you shipin ke-ji, 2023 The application of walnut protein is limited due to its poor water solubility and low yield. Five proteases, neutral protease, papain, bromelain, trypsin and protein glutaminase, were selected to carry out limited enzymatic hydrolysis reaction on walnut ...
CHEN Si-rui +6 more
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Zhongguo youzhi, 2022 为获得最佳的制备脱脂核桃蛋白粉的原料，分别以核桃仁和核桃饼为原料，制备脱脂核桃蛋白粉，利用正交实验优化脱脂核桃蛋白粉的制备工艺条件，并测定了脱脂核桃蛋白粉的氨基酸组成。结果表明：脱脂核桃蛋白粉最佳制备工艺条件为以核桃仁为原料、料液比1∶ 20、超声功率400 W、超声时间90 min、提取次数2次，在最佳条件下脱脂核桃蛋白粉的脱脂率为99.38%，蛋白质分散指数（PDI）为14.88%；通过与FAO/WHO推荐氨基酸摄入组成比较发现，脱脂核桃蛋白粉能基本满足成人的需求，部分满足2～5岁儿童的需求 ...
高盼1,2,3，胡博1，王澍3,4，杨歆萌1，胡传荣1，何东平1,3，张晖5,6，张跃进6，王兴国1,5,6 GAO Pan1,2,3, HU Bo1, WANG Shu3,4,YANG Xinmeng1, HU Chuanrong1, HE Dongping1,3, ZHANG Hui5,6, ZHANG Yuejin6, WANG Xingguo1,5,6
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Increase of walnuts' shelf life using a walnut flour protein-based edible coating
LWT, 2020 Abstract The present study aimed to improve walnut quality during storage. An edible coating was developed from defatted walnut flour and applied to the surface of walnut kernels, which were subsequently stored at 40 °C for 84 days along with walnuts coated with methylcellulose and uncoated kernels. On day 84, the walnuts coated with the walnut flour
Grosso, Antonella Luciana +3 more
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Structure, Nutritional Value, Extraction, Functional Properties of Walnut Proteins and Their Application in Foods: A Review [PDF]
Shipin KexueChina is the world’s largest walnut producer, with an annual output of 4.795 9 million tons. Walnut kernels have high nutritional value, containing 65%−69% of oil and 15%−20% of protein.
WU Ping, ZHOU Jisong, DENG Qianchun, DONG Juan, JIN Weiping, SHANG Wei, LIU Changsheng, PENG Dengfeng
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Effects of endogenous walnut pellicle polyphenols on the structure and functional properties of walnut meal isolate proteins. [PDF]
Food Chem XThis study aims to investigate how endogenous walnut pellicle polyphenols (WPP) alter the structural and functional properties of walnut protein isolate (WalPI). WPP influence was assessed by adjusting polyphenol content in walnut meal (WM) through treatments that peeled and dephenolized the pellicle.
Cao Y +7 more
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International Journal of Food Properties, 2019 Currently, edible walnuts are either eaten fresh or being processed as walnut oil. However, the walnut dregs produced after the oil is pressed from the walnuts cannot be used for comprehensive utilization.
Qian Sun +4 more
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Research Progress on Walnut Protein Modification and Its Application in Food Industry [PDF]
Shipin KexueAs the major component of walnuts, walnut protein is a high-quality plant protein resource, but it has low solubility and poor emulsifying properties, which restricts its application in the food industry.
YAO Siyu, WANG Yaxuan, YANG Pengpeng, XIAO Jun, CHEN Zhifei, CHAI Ran, CHANG Shimin
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Horticulturae, 2023 Walnuts are rich sources of lipids and polyunsaturated fatty acids and are expected to promote health. There are two Japanese native walnut species: Oni walnut (Juglans ailanthifolia Carr.) and Hime walnut (Juglans subcordiformis Dode.). However, despite
Ritsuko Fukasawa +4 more
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