‘Wen 185’ walnuts were used as the raw material, and this study investigated the effects of oil extraction at different temperatures (40, 70, 100, 130, and 160 ℃) on the structure, non-covalent interactions, and functional properties of walnut protein.Results indicated that as the temperature increases, the microstructure of walnut protein transitions from spherical particles to tightly stacked sheet-like structures.Infrared spectroscopy showed a red shift of 1.68 nm in the maximum absorption peak, suggesting changes in the secondary structure of the protein.Specifically, the contents of α-helices and β-sheets decreased by 0.75% and 0.03%, respectively, while the proportion of random coils increased by 1.73%.Notably, 100 ℃ was identified as a critical temperature for changes in internal interactions.Additionally, the increase in temperature led to a reduction in hydrogen bonds and ionic bonds, exposing hydrophobic groups and consequently decreasing the protein hydrophilicity, which in turn reduced its solubility and emulsifying properties.This study provides a theoretical basis for a deeper understanding of the mechanisms behind changes in the functional properties of walnut protein and for the development of walnut meal products.
FU Chao
,
WANG Ping
,
BAI Bingyao
,
ZHANG Chunlan
,
ZHANG Rui
,
YANG Yuxin
,
GAO Qiang
,
LIU Yingxue
,
JIAN Tiantian
. Effects of oil extraction temperature on structure and functional properties of walnut meal protein[J]. Food and Fermentation Industries, 2025
, 51(16)
: 142
-149
.
DOI: 10.13995/j.cnki.11-1802/ts.041167
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