Effects of Packaging Materials on Structural and Simulated Digestive Characteristics of Walnut Protein during Accelerated Storage
Walnuts are rich in fat and proteins that become oxidized during the processing and storage conditions of their kernels. In this study, the effect of three packaging materials (e.g., polyethylene sealed packaging, polyamide/polyethylene vacuum packaging, and polyethylene terephthalate/aluminum foil/...
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MDPI AG
2023-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/3/620 |
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| author | Miaomiao Han Jinjin Zhao Qingzhi Wu Xiaoying Mao Jian Zhang |
| author_facet | Miaomiao Han Jinjin Zhao Qingzhi Wu Xiaoying Mao Jian Zhang |
| author_sort | Miaomiao Han |
| collection | DOAJ |
| description | Walnuts are rich in fat and proteins that become oxidized during the processing and storage conditions of their kernels. In this study, the effect of three packaging materials (e.g., polyethylene sealed packaging, polyamide/polyethylene vacuum packaging, and polyethylene terephthalate/aluminum foil/polyethylene vacuum packaging) were investigated on the oxidation, structural and digestive properties of walnut kernel proteins. Results showed that the amino acid content gradually decreased and carbonyl derivatives and dityrosine were formed during storage. The protein molecule structure became disordered as the α-helix decreased and the random coil increased. The endogenous fluorescence intensity decreased and the maximum fluorescence value was blue-shifted. After 15 days of storage, surface hydrophobicity decreased, while SDS-PAGE and HPLC indicated the formation of large protein aggregates, leading to a reduction in solubility. By simulating gastrointestinal digestion, we found that oxidation adversely affected the digestive properties of walnut protein isolate and protein digestibility was best for polyethylene terephthalate/aluminum foil/polyethylene vacuum packaging. The degree of protein oxidation in walnuts increased during storage, which showed that except for fat oxidation, the effect of protein oxidation on quality should be considered. The results of the study provided new ideas and methods for walnut quality control. |
| first_indexed | 2024-03-11T09:45:30Z |
| format | Article |
| id | doaj.art-e0a530fd3f6c4c51b8d044eda60a11e9 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T09:45:30Z |
| publishDate | 2023-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-e0a530fd3f6c4c51b8d044eda60a11e92023-11-16T16:42:01ZengMDPI AGFoods2304-81582023-02-0112362010.3390/foods12030620Effects of Packaging Materials on Structural and Simulated Digestive Characteristics of Walnut Protein during Accelerated StorageMiaomiao Han0Jinjin Zhao1Qingzhi Wu2Xiaoying Mao3Jian Zhang4School of Food Science and Technology, Shihezi University, Shihezi 832003, ChinaSchool of Food Science and Technology, Shihezi University, Shihezi 832003, ChinaSchool of Food Science and Technology, Shihezi University, Shihezi 832003, ChinaSchool of Food Science and Technology, Shihezi University, Shihezi 832003, ChinaSchool of Food Science and Technology, Shihezi University, Shihezi 832003, ChinaWalnuts are rich in fat and proteins that become oxidized during the processing and storage conditions of their kernels. In this study, the effect of three packaging materials (e.g., polyethylene sealed packaging, polyamide/polyethylene vacuum packaging, and polyethylene terephthalate/aluminum foil/polyethylene vacuum packaging) were investigated on the oxidation, structural and digestive properties of walnut kernel proteins. Results showed that the amino acid content gradually decreased and carbonyl derivatives and dityrosine were formed during storage. The protein molecule structure became disordered as the α-helix decreased and the random coil increased. The endogenous fluorescence intensity decreased and the maximum fluorescence value was blue-shifted. After 15 days of storage, surface hydrophobicity decreased, while SDS-PAGE and HPLC indicated the formation of large protein aggregates, leading to a reduction in solubility. By simulating gastrointestinal digestion, we found that oxidation adversely affected the digestive properties of walnut protein isolate and protein digestibility was best for polyethylene terephthalate/aluminum foil/polyethylene vacuum packaging. The degree of protein oxidation in walnuts increased during storage, which showed that except for fat oxidation, the effect of protein oxidation on quality should be considered. The results of the study provided new ideas and methods for walnut quality control.https://www.mdpi.com/2304-8158/12/3/620walnut kernelspackaging materialsaccelerated storageprotein oxidationstructural characterizationdigestive properties |
| spellingShingle | Miaomiao Han Jinjin Zhao Qingzhi Wu Xiaoying Mao Jian Zhang Effects of Packaging Materials on Structural and Simulated Digestive Characteristics of Walnut Protein during Accelerated Storage Foods walnut kernels packaging materials accelerated storage protein oxidation structural characterization digestive properties |
| title | Effects of Packaging Materials on Structural and Simulated Digestive Characteristics of Walnut Protein during Accelerated Storage |
| title_full | Effects of Packaging Materials on Structural and Simulated Digestive Characteristics of Walnut Protein during Accelerated Storage |
| title_fullStr | Effects of Packaging Materials on Structural and Simulated Digestive Characteristics of Walnut Protein during Accelerated Storage |
| title_full_unstemmed | Effects of Packaging Materials on Structural and Simulated Digestive Characteristics of Walnut Protein during Accelerated Storage |
| title_short | Effects of Packaging Materials on Structural and Simulated Digestive Characteristics of Walnut Protein during Accelerated Storage |
| title_sort | effects of packaging materials on structural and simulated digestive characteristics of walnut protein during accelerated storage |
| topic | walnut kernels packaging materials accelerated storage protein oxidation structural characterization digestive properties |
| url | https://www.mdpi.com/2304-8158/12/3/620 |
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