Preparation of Glycosylated Walnut Protein Isolate-Inulin Conjugate and Analysis of Its Properties
To improve the solubility of the walnut protein, it was modified through glycosylation. The preparation process of the walnut protein isolate-inulin conjugate was optimized by single-factor and response surface tests. To determine the structural and functional properties of walnut isolated proteins-...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-09-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022110144 |
| _version_ | 1827822270441062400 |
|---|---|
| author | Yu CHEN Shinuo CAO Yijie SHEN Chang LI Jian DU Fengjun WANG |
| author_facet | Yu CHEN Shinuo CAO Yijie SHEN Chang LI Jian DU Fengjun WANG |
| author_sort | Yu CHEN |
| collection | DOAJ |
| description | To improve the solubility of the walnut protein, it was modified through glycosylation. The preparation process of the walnut protein isolate-inulin conjugate was optimized by single-factor and response surface tests. To determine the structural and functional properties of walnut isolated proteins-inulin conjugate, infrared spectra, endogenous fluorescence spectra, solubility and emulsification properties were studied. Results showed that when the reaction temperature was 89 ℃, the reaction time was 75 min, the mass ratio of protein to sugar was 1:2, and the walnut protein isolate-inulin conjugate could reach a maximum solubility of 83%, which was 47% higher than that of walnut isolated protein. Fourier infrared spectroscopy and fluorescence spectroscopy analyses showed that the walnut isolated protein and inulin were joined by covalent bonding, that their shape changed from scattered small granular particles into a sheet structure, and that their fluorescence intensity remarkably reduced. Compared with walnut isolate protein, the foamability and foam stability of walnut protein isolate-inulin conjugate increased by 49% and 23%, respectively, and the emulsification index increased by 17%. These results indicate that protein modification through glycosylation improved the structure and properties of the products. This paper would provide a new method for the processing and utilisation of walnut isolate protein and broadening the field of walnut protein processing and utilization. |
| first_indexed | 2024-03-12T01:54:42Z |
| format | Article |
| id | doaj.art-e1848d160df3461aa0180ccaf59a7cfd |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-03-12T01:54:42Z |
| publishDate | 2023-09-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-e1848d160df3461aa0180ccaf59a7cfd2023-09-08T06:41:53ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062023-09-01441826827510.13386/j.issn1002-0306.20221101442022110144-18Preparation of Glycosylated Walnut Protein Isolate-Inulin Conjugate and Analysis of Its PropertiesYu CHEN0Shinuo CAO1Yijie SHEN2Chang LI3Jian DU4Fengjun WANG5College of Biological Sciences and Technology, Beijing Forestry University, Beijing Key Laboratory of Forestry Food Processing and Safety, Beijing 100083, ChinaCollege of Biological Sciences and Technology, Beijing Forestry University, Beijing Key Laboratory of Forestry Food Processing and Safety, Beijing 100083, ChinaCollege of Biological Sciences and Technology, Beijing Forestry University, Beijing Key Laboratory of Forestry Food Processing and Safety, Beijing 100083, ChinaCollege of Biological Sciences and Technology, Beijing Forestry University, Beijing Key Laboratory of Forestry Food Processing and Safety, Beijing 100083, ChinaAksu Zhejiang Fruit Industry Co., Ltd., Aksu 843000, ChinaCollege of Biological Sciences and Technology, Beijing Forestry University, Beijing Key Laboratory of Forestry Food Processing and Safety, Beijing 100083, ChinaTo improve the solubility of the walnut protein, it was modified through glycosylation. The preparation process of the walnut protein isolate-inulin conjugate was optimized by single-factor and response surface tests. To determine the structural and functional properties of walnut isolated proteins-inulin conjugate, infrared spectra, endogenous fluorescence spectra, solubility and emulsification properties were studied. Results showed that when the reaction temperature was 89 ℃, the reaction time was 75 min, the mass ratio of protein to sugar was 1:2, and the walnut protein isolate-inulin conjugate could reach a maximum solubility of 83%, which was 47% higher than that of walnut isolated protein. Fourier infrared spectroscopy and fluorescence spectroscopy analyses showed that the walnut isolated protein and inulin were joined by covalent bonding, that their shape changed from scattered small granular particles into a sheet structure, and that their fluorescence intensity remarkably reduced. Compared with walnut isolate protein, the foamability and foam stability of walnut protein isolate-inulin conjugate increased by 49% and 23%, respectively, and the emulsification index increased by 17%. These results indicate that protein modification through glycosylation improved the structure and properties of the products. This paper would provide a new method for the processing and utilisation of walnut isolate protein and broadening the field of walnut protein processing and utilization.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022110144walnut protein isolateinulinglycosylation modificationstructural propertiesfunctional properties |
| spellingShingle | Yu CHEN Shinuo CAO Yijie SHEN Chang LI Jian DU Fengjun WANG Preparation of Glycosylated Walnut Protein Isolate-Inulin Conjugate and Analysis of Its Properties Shipin gongye ke-ji walnut protein isolate inulin glycosylation modification structural properties functional properties |
| title | Preparation of Glycosylated Walnut Protein Isolate-Inulin Conjugate and Analysis of Its Properties |
| title_full | Preparation of Glycosylated Walnut Protein Isolate-Inulin Conjugate and Analysis of Its Properties |
| title_fullStr | Preparation of Glycosylated Walnut Protein Isolate-Inulin Conjugate and Analysis of Its Properties |
| title_full_unstemmed | Preparation of Glycosylated Walnut Protein Isolate-Inulin Conjugate and Analysis of Its Properties |
| title_short | Preparation of Glycosylated Walnut Protein Isolate-Inulin Conjugate and Analysis of Its Properties |
| title_sort | preparation of glycosylated walnut protein isolate inulin conjugate and analysis of its properties |
| topic | walnut protein isolate inulin glycosylation modification structural properties functional properties |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022110144 |
| work_keys_str_mv | AT yuchen preparationofglycosylatedwalnutproteinisolateinulinconjugateandanalysisofitsproperties AT shinuocao preparationofglycosylatedwalnutproteinisolateinulinconjugateandanalysisofitsproperties AT yijieshen preparationofglycosylatedwalnutproteinisolateinulinconjugateandanalysisofitsproperties AT changli preparationofglycosylatedwalnutproteinisolateinulinconjugateandanalysisofitsproperties AT jiandu preparationofglycosylatedwalnutproteinisolateinulinconjugateandanalysisofitsproperties AT fengjunwang preparationofglycosylatedwalnutproteinisolateinulinconjugateandanalysisofitsproperties |