Effects of Ultrasonic-Assisted Extraction on the Physicochemical Properties of Different Walnut Proteins.

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ID: 70499
2019
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Abstract
The effects of ultrasonic-assisted extraction (UAE, 200 W, 20 min) on the yield and physicochemical properties of different walnut proteins (WNPs, including albumin, globulin, and glutelin) were investigated. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) analysis indicated that UAE could result in protein molecular fragmentation of albumin, but did not affect the major bands of globulin and glutelin. The CD spectra demonstrated that different WNPs obtained by UAE had different changes in their secondary structure. Under UAE, there was an increase in surface hydrophobicity () of albumin and gluten and no change in the fluorescence intensity, while decreases were observed in the and fluorescence intensity of globulin; and the contents of total and surface free sulfhydryl in albumin dramatically decreased. UAE reduced the size of the particles and the dimension of the microstructures in albumin and gluten, indicating that ultrasound could unfold protein aggregates. In addition, UAE increased the solubility, emulsifying activity (EA), foaming capacity (FC), and foam stability (FS) of the obtained proteins. The above results indicate that ultrasound extraction is a promising approach to improve the extraction yield and properties of walnut proteins.
Reference Key
lv2019effectsmolecules Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Lv, Siyi;Taha, Ahmed;Hu, Hao;Lu, Qi;Pan, Siyi;
Journal molecules
Year 2019
DOI
E4260
URL
Keywords
physicochemical properties ultrasonic-assisted extraction albumin globulin glutelin walnut proteins

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