Effects of different modification methods on gelation of walnut protein concentrate

Authors

HU Xuejiao, Institute of Forestry and Pomology, Beijing Academy of Agriculture and Forestry Science, Beijing 100093, China; Beijing Engineering Research Center for Deciduous Fruit Trees, Beijing 100093, China; Food Science College, Shenyang Agricultural University, S
CHEN Yonghao, Institute of Forestry and Pomology, Beijing Academy of Agriculture and Forestry Science, Beijing 100093, China; Beijing Engineering Research Center for Deciduous Fruit Trees, Beijing 100093, China
ZHANG Chunhong, Food Science College, Shenyang Agricultural University, Shenyang, Liaoning110866, China
HAO Yanbin, Institute of Forestry and Pomology, Beijing Academy of Agriculture and Forestry Science, Beijing 100093, China; Beijing Engineering Research Center for Deciduous Fruit Trees, Beijing 100093, China
QI Jianxun, Institute of Forestry and Pomology, Beijing Academy of Agriculture and Forestry Science, Beijing 100093, China; Beijing Engineering Research Center for Deciduous Fruit Trees, Beijing 100093, China
DONG Ningguang, Institute of Forestry and Pomology, Beijing Academy of Agriculture and Forestry Science, Beijing 100093, China; Beijing Engineering Research Center for Deciduous Fruit Trees, Beijing 100093, China

Abstract

In this study, walnut protein concentrate was modified through physical and chemical Methods respectively. After modification, free sulfhydryl group, disulfide bond content and surface hydrophobic of walnut protein concentrate were determined and the effects of different modification methods on gelation were explored. In order to obtain walnut protein concentrate with stronger gelation potential, the appropriate modification conditions were determined and textural characteristics of protein gel were also analyzed before and after modification. The results showed that the appropriate condition of physical modification(ultrasonic processing) was being treated using ultrasonic power at 840 W for 6 min. The proper condition of chemical modification (reducing agent sodium sulfite) was being reduced using a 0.625 mmol/L reductant for 60 min. It turned out that the ultrasonic modification was the more appropriate method to obtain the optimum gel performance of walnut protein concentrate.

Publication Date

10-28-2016

First Page

17

Last Page

21

DOI

10.13652/j.issn.1003-5788.2016.10.004

Recommended Citation

Xuejiao, HU; Yonghao, CHEN; Chunhong, ZHANG; Yanbin, HAO; Jianxun, QI; and Ningguang, DONG (2016) "Effects of different modification methods on gelation of walnut protein concentrate," Food and Machinery: Vol. 32: Iss. 10, Article 4.
DOI: 10.13652/j.issn.1003-5788.2016.10.004
Available at: https://www.ifoodmm.cn/journal/vol32/iss10/4

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