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Functionalizing walnut protein via consecutive purification and ultrasound modification: Self-assembled structure and interfacial properties

文献类型： 外文期刊

作者： Zhou, Jisong 1 ; Wang, Jingjing 1 ; Xia, Wenjie 3 ; Peng, Ying 1 ; Yang, Jing 2 ; Jin, Weiping 1 ; Peng, Dengfeng 2 ;

作者机构： 1.Wuhan Polytech Univ, Sch Food Sci & Engn, Key Lab Deep Proc Major Grain & Oil, Wuhan 430023, Hubei, Peoples R China

2.Chinese Acad Agr Sci, Oil Crops Res Inst, Key Lab Oilseeds Proc, Minist Agr & Rural Affairs, Wuhan 430062, Peoples R China

3.Univ Copenhagen, Dept Food Sci, Sect Ingredient & Dairy Technol, Rolighedsvej 26, DK-1958 Copenhagen, Denmark

关键词： Ultrasound; Walnut protein; Membrane separation; Oil-water interface; Assembly behavior

期刊名称：ULTRASONICS SONOCHEMISTRY （ 影响因子：9.7； 五年影响因子：9.1 ）

ISSN： 1350-4177

年卷期： 2025 年 120 卷

页码：

收录情况： SCI

摘要： The preparation of plant proteins generally involves three independent steps, which is time-consuming. Here, we integrated these three steps into one consecutive process (one-step preparation), which involved alkali extraction, membrane purification, and ultrasound modification. The obtained walnut protein was evaluated in terms of self-assembled structure, interfacial behaviors, and emulsifying properties. Compared with the traditional preparation method, our one-step preparation regulated the aggregation of walnut protein from a dissolved state to a well-organized assembly. When the ultrasound modification was conducted at 10 W/mL for 30 min, the walnut protein (WP-U2) showed the highest surface hydrophobicity (H-0 = 36704), the smallest particle size (205 nm), and highest solubility (58.70 %) at pH 7.0. These well-assembled proteins rapidly diffused, anchored, and rearranged at the oil-water interface, resulting in an increase of the interfacial pressure to 19 mN/m. The adsorbed proteins formed a dense and stiff solid-like interfacial film with a storage modulus of 64 mN/m at an amplitude of 5 %. These enhanced interfacial properties endow WP-U2 with superior emulsifying properties (EAI similar to 12 m(2)/g, ESI > 150 min) compared to other groups. This study provides a simple and environmentally friendly way to produce functionalized walnut protein, which shows great potential as an effective food emulsifier.

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