Walnuts (Juglans regia L): proximate composition, protein solubility, protein amino acid composition and proteinin vitro digestibility

Sze‐Tao, Kar Wai Clara; Sathe, Shridhar K.

doi:10.1002/1097-0010(200007)80:9<1393::aid-jsfa653>3.0.co;2-f

Cited by 229 publications

(177 citation statements)

References 17 publications

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“…§ Antioxidant properties § Important source of bioactives and phytochemicals and antioxidant phenolics (mainly caffeic acid) § Electrolite balance contribution § Lactose-free; low available carbohydrate § Glucorregulation properties § Cholesterol-free § Prebiotic effect § High digestibility § Possible contribution protection against some cancers, such as colon or prostate cancers § Low GI § Suitable for celiacs and lactose intolerants § Low Na content Walnuts § Good source of K, P, Mg, Fe, Mn, Cu, Zn, dietary fiber, and protein rich in arginine. § Hypocholesterolemic benefits Almario, Vonghavaravat, Wong, and Kasim-Karakas, 2001;Banel and F. B. Hu, 2009;Chisholm et al, 1998;Elaine and Feldman, 2002;Li et al, 2009;Sze-Tao and Sathe, 2000;Vinson and Cai, 2012;Zambón et al, 2000 (nut) § Good lipid profile, mainly PUFA (linoleic and g-linolenic acids). § Protective effect against CVD § Appreciable amounts of Vit.E, niacin, thiamin, riboflavin and folic acid.…”

Section: Discussionmentioning

confidence: 99%

Vegetable milks and their fermented derivative products

2014

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The so-called vegetable milks are in the spotlight thanks to their lactose-free, animal protein-free and cholesterol-free features which fit well with the current demand for healthy food products. Nevertheless, and with the exception of soya, little information is available about these types of milks and their derivatives. The aims of this review, therefore, are to: highlight the main nutritional benefits of the nut and cereal vegetable milks available on the market, fermented or not; describe the basic processing steps involved in their manufacturing process; and analyze the major problems affecting their overall quality, together with the current feasible solutions. On the basis of the information gathered, vegetable milks and their derivatives have excellent nutritional properties which provide them a high potential and positive market expectation. Nevertheless, optimal processing conditions for each raw material or the application of new technologies have to be researched in order to improve the quality of the products. Hence, further studies need to be developed to ensure the physical stability of the products throughout their whole shelf-life. These studies would also allow for a reduction in the amount of additives (hydrocolloids and/or emulsifiers) and thus reduce the cost of the products. In the particular case of fermented products, the use of starters which are able to both improve the quality (by synthesizing enhanced flavors and providing optimal textures) and exert health benefits for consumers (i.e. probiotics) is the main challenge to be faced in future studies.

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Section: Discussionmentioning

confidence: 99%

Vegetable milks and their fermented derivative products

2014

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“…Preparation of defatted walnut flour The defatted walnut flour (DWF) was produced according to the method of SzeTao and Sathe (2000b). Walnuts (Juglans regia L.) were purchased from Xinjiang supermarket in China.…”

Section: Methodsmentioning

confidence: 99%

“…Walnuts oil is major product of walnut production and is one of the important special oils used for salad dressing and cooking (Oliveira et al 2002). Besides walnut oil and protein, Walnut contain 12~16% carbohydrates, 1.5~2.0% cellulose, 1.7~2.0% mineral (Lavedrine et al 2000;Prasad 2003;Savage 2001;Sze-Tao and Sathe 2000b;Wardlaw 1999;Gharibzahedi et al 2011). As a by-product of oil production, walnut protein products are therefore being considered as an additional source of plant protein for use in human food products.…”

Section: Introductionmentioning

confidence: 99%

Chemical composition, molecular weight distribution, secondary structure and effect of NaCl on functional properties of walnut (Juglans regia L) protein isolates and concentrates

Mao

Hua

2012

J Food Sci Technol

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Chemical composition, molecular weight distribution, secondary structure and effect of sodium chloride concentration on functional properties of walnut protein isolates, concentrates and defatted walnut flour were study. Compared with walnut protein concentrates (75.6%) and defatted walnut flour (52.5%), walnut protein isolates contain a relatively high amount of protein (90.5%). The yield of walnut protein isolates and concentrates was 43.2% and 76.6%, respectively. In molecular weight distribution study, Walnut protein isolates showed one peak with molecular weight of 106.33 KDa (100%) and walnut protein concentrates showed four peaks with molecular weight of 16,725 KDa (0.8%),104.943 KDa(63.9%), 7.3 KDa (11.4%), 2.6 KDa (23.9%). The secondary structure of walnut protein isolates was similar to that of walnut protein concentrates, but was differ from that of defatted walnut flour. The addition of sodium chloride (0~1 M) could improve the functionality of walnut protein concentrates, isolates and defatted walnut flour. The maximum solubility, water absorption capacity, emulsifying properties and foaming properties of walnut protein isolates, concentrates and defatted walnut flour were at sodium chloride solutions of 1.0 M, 0.6 M, 0.4 M, 0.6 M, respectively. The solubility of walnut protein concentrates (32.5%) in distilled water with 0 M sodium chloride was lower than that of walnut protein isolates (35.2%). The maximum solubility of walnut protein isolates, concentrates and defatted walnut flour in solution were 36.8%, 33.7% and 9.6% at 1.0 M sodium chloride solutions, respectively. As compared with other vegetable proteins, walnut protein isolates and concentrates exhibited better emulsifying properties and foam stability.

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“…1). This profile is quite similar with those of soybean meal proteins and other nut proteins from defatted cashew nut, walnut and brazil nut (Neto, Narain, Silva, & Bora, 2001;Ogunwolu, Henshaw, Mock, Santros, & Awonorin, 2009;Ramos & Bora, 2005;Swamylingappa & Srinivas, 1994;Sze-Tao & Sathe, 2000). For HPI-AW, HPC-AW-H and HPI, the maximal solubility was observed at pH 2.0 while HPI-H showed 2.5e3.0 fold lower solubility then these proteins at the indicated acidic pH value.…”

Section: Protein Solubility Of Isolated Hazelnut Meal Proteinsmentioning

confidence: 99%

Bioactive, functional and edible film-forming properties of isolated hazelnut (Corylus avellana L.) meal proteins

et al. 2014

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a b s t r a c tThis study aimed characterization of bioactive, functional and edible film making properties of isolated proteins from untreated (HPI), hot extracted (HPI-H), acetone washed (HPI-AW), and acetone washed and hot extracted (HPC-AW-H) hazelnut meals. The most bioactive protein extract was HPC-AW-H, followed by HPI-AW, HPI-H and HPI, based on antioxidant activity (TEAC and ORAC: 158 e461 mmol Trolox/kg), iron chelation (60.7e126.7 mmol EDTA/kg), angiotensin-converting enzyme inhibition (IC 50 : 0.57e1.0 mg/mL) and antiproliferative activity on colon cancer cells (IC 50 : 3.0e4.6 mg/ ml). Protein contents of HPI, HPI-H and HPI-AW (93.3e94.5%) were higher than that of HPC-AW-H (86.0%), but HPC-AW-H showed the best pH-solubility profile. The extracts showed good oil absorption (7.4e9.4 g/g) and foaming, but limited water holding and gelling capacities, and emulsion stability. The protein extracts gave transparent, yellowish to brownish and reddish colored and water soluble edible films. The HPI gave the lightest colored films with acceptable mechanical properties (elongation up to 144% and tensile strength up to 4.9 MPa). 1-D and 2-D electrophoresis clearly showed the molecular and isoelectric profiles of hazelnut proteins. The overall results of this study showed that the bioactive, solubility and gelation properties of hazelnut proteins could be improved by simple processes like acetone washing and/or heat treatment. The hazelnut proteins are valuable as multipurpose food ingredients.

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Walnuts (Juglans regia L): proximate composition, protein solubility, protein amino acid composition and proteinin vitro digestibility

Cited by 229 publications

References 17 publications

Vegetable milks and their fermented derivative products

Vegetable milks and their fermented derivative products

Chemical composition, molecular weight distribution, secondary structure and effect of NaCl on functional properties of walnut (Juglans regia L) protein isolates and concentrates

Bioactive, functional and edible film-forming properties of isolated hazelnut (Corylus avellana L.) meal proteins

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