(1) Background: The effects of protein oxidization induced by malondialdehyde (MDA), which was selected as a representative of lipid peroxidation products, on the structure and functional properties of walnut protein were investigated. (2) Methods: Walnut protein isolate was produced by alkali-soluble acid precipitation. The modification of walnut protein isolate was conducted by MDA solutions (0, 0.01, 0.1, 1, and 10 Mm), which were incubated in the dark for 24 h. (3) Results: Increased carbonyl content and the degradation of sulfhydryl groups indicated MDA-induced protein oxidization. The circular dichroism spectra revealed disruption of the ordered protein secondary structure. The change in the tertiary conformation of the MDA-treated protein was observed through intrinsic fluorescence. Small polypeptide chain scission was observed at low MDA concentrations (≤0.1 mM) and protein aggregation was observed at high MDA concentrations (>0.1 mM) using high-performance size exclusion chromatography. Oxidized protein solubility was reduced. Furthermore, the emulsification stability index, foam capacity, and foam stability of walnut proteins were increased after treatment with 0.1 mM of MDA. An excessive concentration of MDA (>0.1 mM) decreased emulsification and foaming properties. (4) Conclusions: These results show that MDA oxidation modified the structure of walnut protein and further affected its function, which should be taken into account in processing walnut protein products.

In this paper, the effects of peroxyl radical oxidation on the physicochemical and functional properties of walnut protein were investigated. Walnut protein isolate (WPI) containing 2,2 0 -azobis(2-amidinopropane) dihydrochloride (AAPH) was oxidatively stressed under aerobic conditions in peroxyl radical-generating media. Incubation of walnut protein with increasing concentration of AAPH resulted in gradual carbonyl generation and free sulfhydryl group degradation. The results of surface hydrophobicity implied that oxidation leads to protein aggregation thus decreasing protein solubility in an AAPH concentration-dependent manner (P < 0.05). Emulsifying properties exhibited a significant increase (P < 0.05) at AAPH concentrations up to 0.2 mM and higher AAPH concentrations reduced the emulsifying capacity of WPI. These results indicate that appropriate oxidation is helpful to improve the emulsifying properties of protein, and with an increase of oxidation degree, emulsifying functional will damage.

Nowadays traffic classification is a fundamental process for Internet traffic management devices and Internet applications need accurate, high performance and scalable traffic classification. Traditional traffic classification is inaccurate and elementary because they are based on imprecise transport layer port method and have unacceptably memory access latency in packet processing. In this paper, we discuss an accurate multistage traffic classification in gigabits Internet traffic management systems using multi-threaded processor. Firstly, we address the problem of inaccurate packet classification and analyze payload of applications and standard protocols. Secondly, we present a multi-stage traffic classification using packet header fields and payload string. Finally, we present the software pipeline architecture and hardware design for our approach with network processor. We used our approach to monitor a carrier's backbone node for a month. Compared with traditional methods, the multi-stage traffic classification has 91% accuracy in a real network environment.

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