Food and Fermentation Industries >

2022 , Vol. 48 >Issue 24: 259 - 265

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029978

A method for astringency assessment of walnut kernel based on protein-phenol interaction system

  • WANG Ruohui ,
  • LI Qingyang ,
  • LIU Yihua ,
  • MO Runhong
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  • 1(Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Hangzhou 311400, China)
    2(College of Forestry, Nanjing Forestry University, Nanjing 210037, China)

Received date: 2021-11-13

  Revised date: 2021-12-13

  Online published: 2023-01-06

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Abstract

Phenols in the pellicle of walnut kernels are the main source of their astringency. The astringency of a pellicle in the walnut kernel was quantitatively evaluated by a protein (bovine serum albumin)-phenol interaction system. In addition, the applicability of ultraviolet spectrophotometry (UV) and high-performance liquid chromatography (HPLC) in the non-competitive/competitive system for the astringency assessment of walnuts was explored. When the samples were measured by the UV method in the non-competitive system, the absolute values of slopes from the nine samples with sequentially decreasing sensory astringency scores were 0.423, 0.222, 0.461, 0.357, 0.373, 0.308, 0.224, 0.269 and 0.141, respectively. The results showed that the UV method could only roughly classify walnuts into three categories of high, medium and low astringency levels. However, when the samples were measured by the HPLC method in a competitive system, a linear relationship was found between the sensory astringency scores of walnuts and the IC50 values, with an equation of y=-20.089x + 357.49 (R2=0.935 2). The results indicated that the developed method (the combination of HPLC and competitive system) was suitable for the quantitative assessment of walnut kernel astringency in large batches. It showed that the higher the IC50 value, the less astringent the sample was.

Key words： walnut pellicle; astringency; phenol; bovine serum protein; ultraviolet spectrophotometry; high performance liquid chromatography; competitive system

Cite this article

WANG Ruohui , LI Qingyang , LIU Yihua , MO Runhong . A method for astringency assessment of walnut kernel based on protein-phenol interaction system[J]. Food and Fermentation Industries, 2022 , 48(24) : 259 -265 . DOI: 10.13995/j.cnki.11-1802/ts.029978

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