High-moisture extrusion processing of walnut meal waste: Mechanism of fibrous formation and enhancement of characteristics

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-03-10 DOI:10.1016/j.foodhyd.2025.111334

Yongli Ye , Zhiyuan Zhu , Shuxiang Geng , Delu Ning , Jiadi Sun , Lina Sheng , Jian Ji , Yinzhi Zhang , Xiulan Sun

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Abstract

The formation mechanism of fibrosis in walnut meal protein (WMP) was investigated using high-moisture extrusion technology, and also explored the improved texture and color properties of the extruded product by mixing with soybean protein isolate (SPI) and wheat gluten (WG) in various proportions. The results indicated that significant changes occurred in the protein molecules during the extrusion process, and the die and cooling zone outside the barrel were the key regions for the development of fibrosis in WMP extrudate. The hydrogen bonds and disulfide bonds interactions were essential in maintaining the extrudate fibrous structure, with the protein secondary structure being β-turn > β-sheet > α-helix > random coil. High-water extrusion enhanced the free amino acid content of WMP. When the ratio of WMP, SPI, and WG was set at 8:1:1, the texturization degree of the excluded compound proteins was 1.92, and the texture of the extruded WMP complex was comparable to that of chicken breast. This work provides a basis for the comprehensive utilization of walnut by-products and contributes to the enrichment of resources in plant protein-based products.

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核桃粕废渣高水分挤压加工：纤维形成机理及特性增强

采用高湿挤压技术研究了核桃粕蛋白（WMP）纤维化的形成机理，并探讨了大豆分离蛋白（SPI）和小麦面筋（WG）以不同比例混合后对挤压产物的质地和颜色性能的改善。结果表明，在挤压过程中蛋白质分子发生了明显的变化，模具和筒外冷却区是WMP挤压物纤维化发展的关键区域。氢键和二硫键的相互作用对维持挤出物的纤维结构至关重要，蛋白质二级结构为β-turn >；β片比;α螺旋的在随机线圈。高水分挤压提高了WMP的游离氨基酸含量。当WMP、SPI和WG的比例为8:1:1时，排除的复合蛋白的构化度为1.92，挤出的WMP复合物的构化与鸡胸肉的构化相当。本研究为核桃副产物的综合利用提供了依据，为植物蛋白类产品的资源丰富做出了贡献。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.