Effect of Oxidative Modification by Peroxyl Radical on the Characterization and Identification of Oxidative Aggregates and In Vitro Digestion Products of Walnut (<i>Juglans regia</i> L.) Protein Isolates

Effect of Oxidative Modification by Peroxyl Radical on the Characterization and Identification of Oxidative Aggregates and In Vitro Digestion Products of Walnut (<i>Juglans regia</i> L.) Protein Isolates

Walnut protein is a key plant protein resource due to its high nutritional value, but walnuts are prone to oxidation during storage and processing. This article explored the oxidative modification and digestion mechanism of walnut protein isolates by peroxyl radical and obtained new findings. SDS-PA...

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Bibliographic Details
Main Authors: Jinjin Zhao, Miaomiao Han, Qingzhi Wu, Xiaoying Mao, Jian Zhang, Zhenkang Lu
Format: Article
Language:English
Published: MDPI AG 2022-12-01
Series:Foods
Subjects:
oxidative modification mechanism
walnut protein isolates
LC-MS/MS identification
aggregates
digestion products
Online Access:https://www.mdpi.com/2304-8158/11/24/4104

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