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

文献类型： 外文期刊

第一作者： Lv, Siyi

作者： Lv, Siyi;Taha, Ahmed;Hu, Hao;Pan, Siyi;Lv, Siyi;Taha, Ahmed;Lu, Qi

作者机构：

关键词： walnut proteins; albumin; globulin; glutelin; ultrasonic-assisted extraction; physicochemical properties

期刊名称：MOLECULES （ 影响因子：4.411； 五年影响因子：4.587 ）

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年卷期： 2019 年 24 卷 23 期

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收录情况： SCI

摘要： 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 (H-0) of albumin and gluten and no change in the fluorescence intensity, while decreases were observed in the H-0 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.

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