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

第一作者： Ma, Xuan

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

作者机构：

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.

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