Food and Fermentation Industries >

2020 , Vol. 46 >Issue 17: 60 - 66

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024180

Effects of glycosylation on structural and functional properties of walnut gluten

  • ZHANG Yue ,
  • XUE Yufei ,
  • LI Fang ,
  • YANG Gang ,
  • DAI Zhiwei ,
  • LIU Wei ,
  • KONG Lingming ,
  • SUN Qian
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  • 1(College of Food and Pharmaceutics, Xinjiang Agricultural University, Urumqi 830052, China)
    2(Xinjiang Institute of Light Technology, Urumqi 830021, China)
    3(College of Food Science, Fujian Agriculture and Forestry University, China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China)

Received date: 2020-04-15

  Revised date: 2020-05-13

  Online published: 2020-10-14

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Abstract

Walnuts leave a large amount of walnut meal after oil production. A large amount of high-quality protein in the walnut meal is often used as feed or waste due to poor protein functionality. Given the functional properties of walnut protein itself, the glycosylation method was used to modify about 70% of the gluten protein in walnut protein to change the secondary and tertiary structure of walnut protein, thereby improving the functional properties of walnut protein. Through glycosylation, the solubility of modified walnut gluten increased by 4.38, 2.40 and 4.58 times; the water holding capacity increased by 0.18, 0.95 and 1.13 times. Foaming and foaming stability increased by an average of 27.50% and 5.39%. According to the analysis of spectroscopy, the changes in the structure of the modified protein could provide the corresponding analysis basis for the development of the walnut protein’s functional products and its application in food and medicine.

Key words： walnut gluten; glycosylation modification; protein structure; spectral analysis; physical and chemical properties

Cite this article

ZHANG Yue , XUE Yufei , LI Fang , YANG Gang , DAI Zhiwei , LIU Wei , KONG Lingming , SUN Qian . Effects of glycosylation on structural and functional properties of walnut gluten[J]. Food and Fermentation Industries, 2020 , 46(17) : 60 -66 . DOI: 10.13995/j.cnki.11-1802/ts.024180

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