|
| Nutritional value, functional characteristics and antioxidant activities of fractions in walnut protein |
| |
| DOI： |
| KeyWord:walnut protein fraction nutritional value functional characteristic antioxidant activity |
| FundProject: |
|
| Hits: 1879 |
| Download times: 0 |
| Abstract: |
| “Qingxiang” walnut was used as material. After the oil was extracted by hydraulic press, the walnut cake was obtained. The walnut oil was defatted with petroleum ether to obtain the defatted walnut meal, and the albumin, globulin, alcohol soluble protein, glutelin-1 and gluten-2 were extracted. The nutritional value, functional characteristics and antioxidant activities of the five proteins were determined. The results showed that the glutamate content in the five protein amino acid components was the highest, followed by arginine, and the five proteins all had good emulsifying ability and emulsion stability. The essential amino acid content in glutelin-1 was the highest, accounting for 37.14%. The emulsifying ability, foamability and foam stability of gluten-2 were the best, which were 278.66 m2/g, 50.03% and 60.01%, respectively. The globulin had the highest emulsion stability (75.27%). Albumin had the highest DPPH· scavenging ability, which was 97.15%. |
| View full text View/Add Comment Download reader |
| Close |
|
|
|
