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| Effects of different ions on the structure and functionality of walnut protein |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.230213 |
| KeyWord:walnut protein anion cation structure functionality |
| FundProject:山东省重点研发计划（2019QYTPY058）；国家自然科学基金(21406133)；新疆维吾尔自治区公益性科研院所基本科研项目（KY2020030） |
| Author Name | Affiliation | | REN Xiangrui1, ZHAO Xiaoyan1, LIU Hongkai1, ZHANG Xiaowei1,
WANG Meng1, HU Haifang2 | (1.Department of Food Science and Nutrition, University of Jinan, Jinan 250022, China
2.Xinjiang Academy of Forestry Sciences, Urumqi 830063, China) |
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| Abstract: |
| In order to effectively improve the utilization rate of walnut protein and expand its application range in the field of food, walnut protein was modified by anions ( Cl-, PO3-4, S2O2-3, HCO-3) and cations ( Na+, K+, Mg2+, Ca2+ ), and the structure and functionality of the modified walnut protein were studied. The results showed that the anions PO3-4, HCO-3 and cations Na+, Mg2+ could increase the sulfhydryl content of walnut protein. Except Cl- and K+, the content of disulfide bonds in walnut protein treated with other six ions decreased, among which HCO-3 treated samples decreased the most. Eight ions had no effect on the subunit composition of walnut protein. The Cl-， PO3-4, Na+ and Ca2+ improved the stability of walnut protein conformation, while HCO-3 made the tightness of walnut protein worse. The effects of different ions on the solubility of walnut protein were different. The ions improved the emulsifying property and emulsion stability of walnut protein. The emulsifying property of walnut protein treated with anion PO3-4 increased 2.52 fold, while the emulsion stability of walnut protein treated with cation Na+ increased by 46.22 percentage points. The anion S2O2-3 and cation Mg2+ had the greatest effect on the foaming property of walnut protein, while the foam stability of walnut protein treated with Na+ was the best. The walnut protein treated with PO3-4 had the highest water holding capacity and oil absorption capacity. In general, the emulsifying property, emulsion stability, foaming property and foam stability of walnut protein treated with Na+ and Mg2+ are relatively better. |
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