Modification approaches of walnut proteins to improve their structural and functional properties: A review

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2024-10-03 DOI:10.1016/j.fochx.2024.101873

Min Yang, Yunkun Zhu, Jiangxia Xu, Zhongkai Zhao, Liang Wang, Jie Yang, Minwei Zhang

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引用次数: 0

Abstract

Walnut protein has a high gluten content and compact structure, which limits its water solubility and affects its applications. Therefore, improving the sustainability of walnut proteins is an urgent issue that must be addressed. Physical modification can directly alter the structure of walnut proteins, leading to enhanced functional properties. Chemical modifications typically involve the introduction of exogenous substances that react with walnut proteins to obtain novel products with improved processing attributes. As a highly specific modification technique, biomodification uses enzymes or microorganisms to break down walnut proteins into small peptide molecules or cross-link them to form soluble polymers, thereby enhancing their functional properties and bioactivity. This review presents various methods for modifying walnut proteins and their effects on the structure and functional properties of walnut proteins. The challenges associated with the application and development of these unique technologies are also discussed.

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改善核桃蛋白质结构和功能特性的改性方法：综述

核桃蛋白具有较高的谷蛋白含量和紧密的结构，这限制了其水溶性，影响了其应用。因此，提高核桃蛋白的可持续性是一个亟待解决的问题。物理改性可直接改变核桃蛋白质的结构，从而增强其功能特性。化学修饰通常涉及引入与核桃蛋白质发生反应的外源物质，以获得具有更好加工属性的新型产品。作为一种高度特异性的改性技术，生物改性使用酶或微生物将核桃蛋白分解成小肽分子，或将其交联形成可溶性聚合物，从而增强其功能特性和生物活性。本综述介绍了改性核桃蛋白的各种方法及其对核桃蛋白结构和功能特性的影响。还讨论了与这些独特技术的应用和开发相关的挑战。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.