Composition, Structure and Functional Properties of Protein Concentrates and Isolates Produced from Walnut (Juglans regia L.)

Mao, Xiaoying; Hua, Yufei

doi:10.3390/ijms13021561

Cited by 201 publications

(194 citation statements)

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“…The major walnut proteins have MW ranges of around 30 _ 35 kDa and 18 _ 22 kDa, agreeing with the results by Mao and Hua (2012).…”

Section: Resultssupporting

confidence: 80%

“…Fig. 1 shows that the protein composition of walnut milk is the same as that of okara with a molecular weight (MW) range of 12 _ 55 kDa.The major walnut proteins have MW ranges of around 30 _ 35 kDa and 18 _ 22 kDa, agreeing with the results by Mao and Hua (2012).These results revealed that most of walnut protein (about 80%), including albumin, globulin, glutelin and prolamin, were dispersed into walnut milk although glutelin and prolamin were known to have poor aqueous solubility. Walnut milk was observed by microscope.…”

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confidence: 79%

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Stable Mixed Beverage is Produced from Walnut Milk and Raw Soymilk by Homogenization with Subsequent Heating

Yeqing¹,

Yu²,

Kong³

et al. 2014

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Walnut milk, which is generally produced in the presence of stabilizers by homogenization, is being increasingly consumed by people in China, due to its good nutritional and functional properties. In this study, the mechanism behind the poor dispersion stability of walnut milk without stabilizer has been clarified as caused by heat-induced large aggregate formation from walnut oil bodies and protein. It was found that addition of raw soymilk into walnut milk could result in the stable mixed beverage by homogenization with subsequent heating. This was because raw soymilk played roles on decreasing the particle size of walnut oil bodies during the homogenization, and preventing the large aggregate formation from walnut oil bodies and protein during the subsequent heat treatment. Amino acid analysis showed that the stable mixed beverage contained more lysine than the walnut milk. In addition, the stable mixed beverage had higher levels of protein content (about 2%) than the commercial walnut milk (commonly < 1%) in China. Therefore, this study was meaningful for the convenient and value-added utilization of walnut.Keywords: walnut milk, soymilk, mixed beverage, walnut oil bodies, walnut protein IntroductionWalnut is one of the mostly cultivated tree nuts in the world, including southern Europe, northern Africa, eastern Asia, the USA and western South America (Martinez et al., 2010), and China is the leading producer. It is consumed due to its nutritional, healthy and sensory attributes. It has been reported that walnut exhibits greater antioxidant capacity than any other nuts (Arranz et al., 2008) and its oil has a perfect balance of n-6 and n-3 polyunsaturated fatty acids (4:1) (Simopoulos, 2002). The consumption of walnut can lower plasma total-and low-density lipoprotein cholesterols (Lavedrine et al., 1999;Banel and Hu, 2009), and incidences of cardiovascular diseases (Simopoulos, 2002). In addition, the intake of walnut has been proved to effectively reduce inflammation and improve arterial functions (Ros et al., 2004;Tapsell et al., 2004).The most popular walnut products are made from toasted nuts.However, not many people may be motivated to consume the toasted walnut all the times due to the inconvenience of the shell removal. Therefore, the walnut products, convenient to the consumers, are prioritized by the food industry. Some food scientists have tried to produce walnut-containing meat products (Cofrades et al., 2004;Ayo et al., 2005). Nevertheless, the most popular way is the production of walnut milk beverage (Gharibzahedi et al., 2012;Luo et al., 2010;Yu et al., 2010). But poor dispersion stability of walnut milk is a key limiting factor.Until now, the mechanism behind the poor dispersion stability is unclear. Commonly, homogenization in the presence of various stabilizers (xanthan, sodium carboxymethyle cellulose, monoglyceride, sucrose ester, sodium caseinate, arabian gum and so on) is a well-used strategy to produce stable walnut milk beverage (Gharibzahedi et al., 2012;Luo et al., 2010;Yu et al., 2...

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“…The major walnut proteins have MW ranges of around 30 _ 35 kDa and 18 _ 22 kDa, agreeing with the results by Mao and Hua (2012).…”

Section: Resultssupporting

confidence: 80%

supporting

confidence: 79%

Stable Mixed Beverage is Produced from Walnut Milk and Raw Soymilk by Homogenization with Subsequent Heating

Yeqing¹,

Yu²,

Kong³

et al. 2014

FSTR

Self Cite

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“…Based on the results above, the different H0 value might be due to the types of amino acids and the contents in each samples, such as more hydrophobic amino acids on the prolamin intramolecularly or little those of them extramolecularly and loosely. The present results were different from the relationship between the H0 and solubility, in which the higher H0 value was positive for the higher solubility as the concentrated walnut protein and isolate (Mao & Hua 2012). Those of not only the solubility was preference to the extramolecularly hydrophobic group, but also the balance of the hydrophobic and hydrophilic interaction that worked on this positive relationship.…”

Section: Resultscontrasting

confidence: 52%

“…After slowly stirring at 45°C for 2 h, the extraction was centrifuged at 4000 g for 20 min and then the supernatant was adjusted to pH 4.5 with 1 N HCl. The precipitated CRBP was collected, dialysed at 4°C for 48 h, and then freeze-dried (Mao & Hua 2012).…”

Section: Methodsmentioning

confidence: 99%

Physico-chemical and structural properties of four rice bran protein fractions based on the multiple solvent extraction method

Wang

et al. 2015

Czech J. Food Sci.

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Wang Ch., Xu F., Li D., Zhang M. (2015): Physico-chemical and structural properties of four rice bran protein fractions based on the multiple solvent extraction method. Czech J. Food Sci., 33: 283-291.The physicochemical and structural properties of the concentrated rice bran protein (CRBP) and rice bran protein fractions -RBPF (albumin, globulin, prolamin, and glutelin) were investigated on the basis of multiple solvent extraction method. The protein fractions mainly consisted of essential amino acids except for prolamin. The amino acid composition of concentrated protein was superior to soybean protein isolation, such as valine, methionine, leucine, phenylalanine, and histidine, with similar characteristics of solubility, emulsification, and foaming. Based on the difference in amino acid composition, all these five proteins showed relatively high surface hydrophobicity more than 369.3 of prolamin. CRBP and RBPF were composed of different molecular subunits in SDS-PAGE profile. The circular dichroism spectra (CDS) in synergy showed that the primary structures of RBPF were β-protein folding and random coils with various denaturation temperatures in the range of 78.69°C for glutelin and 92.88°C for globulin. The fluorescence spectrometry assays showed that the blue shift occurred at 348 nm for globulin, while the red shift occurred for the concentrated protein, albumin, and globulin at 356.2, 348.6, and 347.0 nm, respectively. Therefore, the research presents the basic characterisation for further application of natural rice bran protein in the food industry.

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“…The two most important species from the economic point of view are the Persian walnut (Juglans regia) appreciated for the quality of its nuts and the black walnut (Juglans nigra) highly prized for the quality of its timber. In South America, there are the following species: Argentinian walnut (Juglans australis), Bolivian walnut (Juglans boliviana), and black cedar (Juglans neotropica) found in Colombia, Venezuela, Peru, and Ecuador and known as tocte [1,2].…”

Section: Introductionmentioning

confidence: 99%

Fatty Acids Composition of Tocte (Juglans Neotropica Diels) Walnut From Ecuador

Vilcacundo

Alvarez

Silva

et al. 2018

Asian J Pharm Clin Res

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Objective: The aim of this study was to determine the fatty acids composition in a tocte seeds oil (Juglans neotropica Diels) sample cultivated in Ecuador.Methods: Tocte oil was obtained from tocte seeds using the cold pressing method. Fatty acids analysis was carried out using the gas chromatography method with a mass selective detector (GC/MSD) and using the database Library NIST14.L to identify the compounds. Results:Methyl esters fatty acids were identified from tocte (J. neotropica Diels) walnut using the GC-MS analytical method. The total lipid content of tocte walnuts seeds of plants cultivated in Ecuador was of 49.01% of the total lipid content on fresh weight. Fatty acids were analyzed as methyl esters on a capillary column DB-WAX 122-7062 with a good separation of palmitic acid, stearic acid, oleic acid, linoleic acid, and linolenic acid. The structure of methyl esters fatty acids was determined using the GC-MS. Tocte walnut presents 5.05% of palmitic acid, 2.26% of stearic acid, 19.50% of oleic acid, 65.81% of linoleic acid, and 2.79% linolenic acid of the total content of fatty acids in tocte oil. Fatty acids content reported in this study were similar to the data reported for other walnuts seeds.Conclusions: Tocte seeds are a good source of monounsaturated and polyunsaturated fatty acids. Tocte oil content oleic acid and with a good content of ɷ6 α-linoleic and ɷ3 α-linolenic. Tocte walnut can help reduce risk cardiovascular diseases in Ecuador for their good composition of fatty acids.

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Composition, Structure and Functional Properties of Protein Concentrates and Isolates Produced from Walnut (Juglans regia L.)

Cited by 201 publications

References 46 publications

Stable Mixed Beverage is Produced from Walnut Milk and Raw Soymilk by Homogenization with Subsequent Heating

Stable Mixed Beverage is Produced from Walnut Milk and Raw Soymilk by Homogenization with Subsequent Heating

Physico-chemical and structural properties of four rice bran protein fractions based on the multiple solvent extraction method

Fatty Acids Composition of Tocte (Juglans Neotropica Diels) Walnut From Ecuador

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