Effect of Peroxyl Radical-Induced Oxidation on Functional and Structural Characteristics of Walnut Protein Isolates Revealed by High-Resolution Mass Spectrometry

Effect of Peroxyl Radical-Induced Oxidation on Functional and Structural Characteristics of Walnut Protein Isolates Revealed by High-Resolution Mass Spectrometry

The present study aims to investigate the structural and functional properties of oxidated walnut protein isolates (WPI) by 2,2′-azobis (2-amidinopropane) dihydrochloride (AAPH). The oxidation degree, changes in structural characteristics, processing properties, and protein modifications of WPI were...

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Bibliographic Details
Main Authors: Xuechun Zhang, Xi Yang, Yunqian Li, Zhenxing Wang, Xuemei He, Jian Sun
Format: Article
Language:English
Published: MDPI AG 2022-01-01
Series:Foods
Subjects:
walnut protein isolates
oxidation
structural characteristics
functional properties
proteomics
Online Access:https://www.mdpi.com/2304-8158/11/3/385

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