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Li S, Liu Z, Hei X, Wu C, Ma X, Hu H, Jiao B, Zhu J, Adhikari B, Wang Q, Shi A. Effect of Physical Modifications on Physicochemical and Functional Properties of Walnut Protein. Foods 2023; 12:3709. [PMID: 37835362 PMCID: PMC10572237 DOI: 10.3390/foods12193709] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2023] [Revised: 10/05/2023] [Accepted: 10/06/2023] [Indexed: 10/15/2023] Open
Abstract
Walnut protein is a high-quality vegetable protein with promising applications in the food industry; however, its potential is hindered by low solubility and associated properties. We utilized various physical modification techniques (cold plasma; ball milling; superfine grinding; ultrasound; wet ball milling; and high-pressure microjet) to enhance walnut proteins' physicochemical and functional properties. The changes in particle size, microstructure, surface hydrophobicity, fluorescence, solubility, foaming, and emulsification were investigated. Cold plasma and ultrasound treatments minimally affected particle size and morphology. Cold plasma increased the particle size D4,3 from 145.20 μm to 152.50 μm. Ultrasonication reduced the particle size D4,3 to 138.00 μm. The variation was within ±10 μm, while the particle size of walnut protein significantly decreased after the other four modification treatments. The greatest variation in particle size was in the superfine grinding, with the D4,3 being reduced to 23.80 μm. Ultrasound treatment converted the β-sheet into an α-helix, while the other methods transformed the α-helix into a β-sheet. The dispersion stability notably improved after wet ball milling and high-pressure microjet treatments, which was accompanied by a significant increase in solubility from 6.9% (control) to 13.6% (wet ball milling) and 31.7% (high-pressure microjet). The foaming and emulsification properties were also enhanced through these modifications (foaming improved from 47% to 55.33% and emulsification improved from 4.32 m2/g to 8.27 m2/g). High-pressure microjet treatment proved most effective at improving solubility in the functional properties of walnut protein. These findings are expected to help broaden the potential utilization of walnut protein in the food industry, including in beverages and emulsions.
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Affiliation(s)
- Shanshan Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (S.L.); (Q.W.)
| | - Zhe Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (S.L.); (Q.W.)
| | - Xue Hei
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (S.L.); (Q.W.)
| | - Chao Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (S.L.); (Q.W.)
| | - Xiaojie Ma
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (S.L.); (Q.W.)
| | - Hui Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (S.L.); (Q.W.)
| | - Bo Jiao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (S.L.); (Q.W.)
| | - Jinjin Zhu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (S.L.); (Q.W.)
| | - Benu Adhikari
- School of Science, RMIT University, Melbourne, VIC 3083, Australia
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (S.L.); (Q.W.)
| | - Aimin Shi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (S.L.); (Q.W.)
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