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The phenolic profile of walnut meal protein isolate and interaction of phenolics with walnut protein
Food Research International, 2023The aim of this study was to interpret the interaction of phenolics with walnut protein and determine their effects on protein functional properties. The phenolic profiles of walnut meal (WM) and walnut meal protein isolate (WMPI) were established using UPLC-Q-TOF-MS.
Chi Chen, Xudong Zhang, Xiangjun Sun
exaly +3 more sources
Journal of the Science of Food and Agriculture, 2022
AbstractBACKGROUNDThe low solubility and poor dispersion of alkaline‐extracted walnut protein isolate (AWPI) limit its application as a protein‐based carrier for the delivery of poorly soluble nutraceuticals, including curcumin. This work investigated the physicochemical characteristics of phosphorylated walnut protein isolate (PWPI) extracted using ...
Zheng Zhou, Xuan Huang
exaly +3 more sources
AbstractBACKGROUNDThe low solubility and poor dispersion of alkaline‐extracted walnut protein isolate (AWPI) limit its application as a protein‐based carrier for the delivery of poorly soluble nutraceuticals, including curcumin. This work investigated the physicochemical characteristics of phosphorylated walnut protein isolate (PWPI) extracted using ...
Zheng Zhou, Xuan Huang
exaly +3 more sources
International Journal of Biological Macromolecules, 2021
Low-sugar and high-protein adhesives have broad market application prospects, while natural plant proteins have confronted technical bottlenecks due to their poor adhesion. In this study, the effects of ethanol with different concentrations (0-80%) on the adhesion properties of walnut protein isolate-xanthan gum (WNPI-XG) composite adhesives were ...
Shu-Gang Li, Xiaole Xiang, Xiongwei Yu
exaly +3 more sources
Low-sugar and high-protein adhesives have broad market application prospects, while natural plant proteins have confronted technical bottlenecks due to their poor adhesion. In this study, the effects of ethanol with different concentrations (0-80%) on the adhesion properties of walnut protein isolate-xanthan gum (WNPI-XG) composite adhesives were ...
Shu-Gang Li, Xiaole Xiang, Xiongwei Yu
exaly +3 more sources
Effects of sonication on the physicochemical and functional properties of walnut protein isolate
Food Research International, 2018The objective of this study was to investigate the impact of high-intensity ultrasound treatment (sonication) on the molecular, physicochemical, and functional properties of walnut protein isolate. Aqueous walnut protein suspensions were sonicated at varying power levels (200, 400 or 600 W) and times (15 or 30 min), and then any alternations in protein
Jianhua Yi +2 more
exaly +3 more sources
Food Research International, 2022
Alkaline-extracted walnut protein isolate (AWPI) shows poor solubility in aqueous solutions, resulting in relatively low emulsion capacity. This work investigated the influence of ellagic acid (EA) or epigallocatechin-3-gallate (EGCG) conjugation on the solubility and emulsifying properties of AWPI.
Yukun Huang, Xuan Huang
exaly +3 more sources
Alkaline-extracted walnut protein isolate (AWPI) shows poor solubility in aqueous solutions, resulting in relatively low emulsion capacity. This work investigated the influence of ellagic acid (EA) or epigallocatechin-3-gallate (EGCG) conjugation on the solubility and emulsifying properties of AWPI.
Yukun Huang, Xuan Huang
exaly +3 more sources
Food Chemistry
The poor techno-functional properties of walnut protein isolate (WPI) limit its application as carrier to improve bioavailability of curcumin. In this study, WPI was modified by pH-shifting (PS) and protein-glutaminase (PG). Changes on the physicochemical and structural characteristics of WPI and effects on complexation with curcumin were investigated.
Minwei Zhang
exaly +3 more sources
The poor techno-functional properties of walnut protein isolate (WPI) limit its application as carrier to improve bioavailability of curcumin. In this study, WPI was modified by pH-shifting (PS) and protein-glutaminase (PG). Changes on the physicochemical and structural characteristics of WPI and effects on complexation with curcumin were investigated.
Minwei Zhang
exaly +3 more sources
Effects of fructooligosaccharide and soybean protein isolate in the microencapsulation of walnut oil
Industrial Crops and Products, 2022Douglas A Loy, Wen Qin, Derong Lin
exaly +2 more sources
Food Research International, 2021
This study investigated the effects of walnut phenolics and extraction methods on the composition and structural properties of walnut protein isolates (WPIs). Fluorescence quenching experiments showed that walnut phenolics could bind to walnut globulins, albumins, and glutelins with apparent affinity constants of 5.49 × 104 M-1, 1.71 × 104 M-1, and 3 ...
Chunjun, Yan, Zheng, Zhou
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This study investigated the effects of walnut phenolics and extraction methods on the composition and structural properties of walnut protein isolates (WPIs). Fluorescence quenching experiments showed that walnut phenolics could bind to walnut globulins, albumins, and glutelins with apparent affinity constants of 5.49 × 104 M-1, 1.71 × 104 M-1, and 3 ...
Chunjun, Yan, Zheng, Zhou
openaire +2 more sources
Food Research International
Walnut isolate protein (WPI)-epigallocatechin gallate (EGCG) conjugates can be employed to creat food-grade delivery systems for preserving bioactive compounds. In this study, WPI-EGCG nanoparticles (WENPs) were developed for encapsulating lycopene (LYC) using the ultrasound-assisted method.
Fengjun Wang
exaly +3 more sources
Walnut isolate protein (WPI)-epigallocatechin gallate (EGCG) conjugates can be employed to creat food-grade delivery systems for preserving bioactive compounds. In this study, WPI-EGCG nanoparticles (WENPs) were developed for encapsulating lycopene (LYC) using the ultrasound-assisted method.
Fengjun Wang
exaly +3 more sources
Food Chemistry, 2023
Walnut oils were obtained by supercritical carbon dioxide extraction (SCB), cold-pressing (CP), hexane extraction (HE), and subcritical butane extraction (SBE), and walnut protein isolates (WPI) from the walnut cakes were performed. The results indicate that SCB has the highest oil yield for walnut oil, which was 62.72%, and the total content of trace ...
Xuan, Ma +5 more
openaire +2 more sources
Walnut oils were obtained by supercritical carbon dioxide extraction (SCB), cold-pressing (CP), hexane extraction (HE), and subcritical butane extraction (SBE), and walnut protein isolates (WPI) from the walnut cakes were performed. The results indicate that SCB has the highest oil yield for walnut oil, which was 62.72%, and the total content of trace ...
Xuan, Ma +5 more
openaire +2 more sources