您好，欢迎访问中国农业科学院 机构知识库！

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

Effect of oil extraction methods on walnut oil quality characteristics and the functional properties of walnut protein isolate

文献类型： 外文期刊

作者： Ma, Xuan 1 ; Huang, Chongbo 1 ; Zheng, Chang 1 ; Wang, Weijun 1 ; Ying, Huang 1 ; Liu, Changsheng 1 ;

作者机构： 1.Chinese Acad Agr Sci, Oil Crops & Lipids Proc Technol Natl & Local Joint, Hubei Key Lab Lipid Chem & Nutr, Oil Crops Res Inst,Key Lab Oil Seed Proc,Minist Ag, Wuhan 430062, Peoples R China

2.Chinese Acad Agr Sci, Hubei Key Lab Lipid Chem & Nutr, Oil Crops Res Inst, Wuhan 430062, Peoples R China

关键词： Walnut oil; Supercritical carbon dioxide extraction; Oil extraction methods; Walnut proteins isolate; Functional properties

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2024 年 438 卷

页码：

收录情况： SCI

摘要： Walnut oils were obtained by supercritical carbon dioxide extraction (SCB), cold-pressing (CP), hexane extrac-tion (HE), and subcritical butane extraction (SBE), and walnut protein isolates (WPI) from the walnut cakes were performed. The results indicate that SCB has the highest oil yield for walnut oil, which was 62.72%, and the total content of trace nutrients (total tocopherols, total phytosterols, and total phenolic compounds) in SCB-walnut oil was also the highest at 2186.75 mg/kg, approximately 1.05 times higher than CP-walnut oil and 1.21 times higher than SBE-walnut oil. Meanwhile, the treatment of WPI with SCB results in a decrease in beta-Sheet and alpha-Helix structures and an increase in beta-Turn and Random coil structures. Thereby increasing its oil-holding capacity (OHC) and solubility by approximately 1.16 times and 1.27 times compared to CP, respectively. Interestingly, SCB as a green oil production technology, also has good prospects for retaining WPI functionality characteristics.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：中国农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台