Results 21 to 30 of about 3,625,962 (170)
LWT - Food Science and Technology, 2021 Abstract Low solubility and poor emulsifying properties of walnut protein isolate (WPI) greatly influences its applications in the food industry. In the current work, WPI was extracted and phosphorylated from defatted walnut flour by sodium trimetaphosphate (STMP) at various pH values (7.0, 9.0, and 11.0).
Zheng Zhou
exaly +2 more sources
Composition, Structure and Functional Properties of Protein Concentrates and Isolates Produced from Walnut (Juglans regia L.) [PDF]
International Journal of Molecular Sciences, 2012 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.
Mao, Xiaoying, Hua, Yufei
openaire +3 more sources
Camellia Oil Oleogels Structured with Walnut Protein–Chitosan Complexes: Preparation, Characterization, and Potential Applications [PDF]
GelsAs a step towards the substitution of saturated fats with camellia oil in foods, a camellia oil-based oleogel was prepared using a walnut protein isolate–chitosan (WPI-CS) composite via an emulsion template method.
Jun An +4 more
doaj +2 more sources
Zhongguo youzhi, 2022 为制备蛋白纯度高于90%的核桃分离蛋白，采用糖化酶纯化核桃蛋白，探究了酶解温度、酶解pH、酶解时间、加酶量和料液比5个因素对核桃蛋白提取率和纯度的影响，并与低变性核桃蛋白粉（由核桃仁仅经过脱脂制备）比较考察其氨基酸组成与功能特性。结果表明，核桃蛋白纯化的最佳工艺条件为：加酶量80 U/g，料液比1∶ 8，酶解温度55 ℃，酶解时间40 min，酶解pH 5.0。在最优条件下，蛋白纯度为94.37%。制备的核桃分离蛋白氨基酸组成合理，持水性为3.72 g/g，吸油性为1.57 g/g，乳化性为57.60%，
高盼1,2,3， 李恒彬1， 陈哲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1,5,6GAO Pan1,2,3, LI Hengbin1, CHEN Zhe3,4, YANG Xinmeng1, HU Chuanrong1, HE Dongping1,3, ZHANG Hui5,6, ZHANG Yuejin6, WANG Xingguo1,5,6
doaj +1 more source
Isolation and Characterization of Brenneria nigrifluens Causing Bacterial Shallow Bark Canker of Walnut Trees in Golestan Province, Iran [PDF]
Journal of Genetic Resources, 2020 Shallow bark canker incited by Brenneria nigrifluens is considered one of the most dangerous diseases which can cause a significant reduction in walnut and timber production.
Mohammad Razinataj +3 more
doaj +1 more source
Foods, 2023 Walnuts are rich in fat and proteins that become oxidized during the processing and storage conditions of their kernels. In this study, the effect of three packaging materials (e.g., polyethylene sealed packaging, polyamide/polyethylene vacuum packaging,
Miaomiao Han +4 more
doaj +1 more source
Food Chemistry: Molecular Sciences, 2022 This study aimed to isolate bioactive peptides with elastase inhibitory activity from walnut meal via ultrasonic enzymatic hydrolysis. The optimal hydrolysis conditions of walnut meal protein hydrolysates (WMPHs) were obtained by response surface ...
Yu Xiong +6 more
doaj +1 more source
Ultrasonics Sonochemistry, 2022 Nowadays Pickering emulsions have attracted immense attention due to their enhanced stability and numerous food applications. In this context, the present study was aimed to introduce Pickering emulsions stabilized by soy protein isolate (SPI ...
Gazalla Akhtar, F.A. Masoodi
doaj +1 more source
Zhongguo youzhi, 2022 核桃蛋白是优质植物蛋白，但其溶解度较低，限制了其在食品中的应用。为拓宽核桃蛋白的应用范围，采用不同的蛋白酶（碱性蛋白酶、胃蛋白酶、胰蛋白酶、木瓜蛋白酶、中性蛋白酶）对核桃分离蛋白进行酶解，然后分析不同蛋白酶酶解产物的水解度、二级结构和功能性（溶解性、吸水性、吸油性、乳化特性和起泡特性）。结果表明：碱性蛋白酶酶解产物的水解度最高，为22.16%，其次是木瓜蛋白酶的，为20.06%，而胰蛋白酶的最低，为13.95%；FTIR结果显示这5种蛋白酶酶解产物的二级结构中均以β-折叠及β-转角为主；在pH 7.0时，
程赞1，赵晓燕1，张晓伟1，王萌1，刘红开1，虎海防2 CHENG Zan1, ZHAO Xiaoyan1, ZHANG Xiaowei1, WANG Meng1, LIU Hongkai1, HU Haifang2
doaj +1 more source
Effect of whey protein isolate on rehydration after exercise [PDF]
, 2014 Studies have examined adding protein to carbohydrate–electrolyte rehydration drinks, but the effects of protein in isolation remain unknown. Ten subjects completed two trials in which they were dehydrated (~2 % of pre-exercise body mass) by intermittent ...
Hobson, R.M. +4 more
core +2 more sources