多酚在核桃蛋白提取和功能中的双重作用：对加工和利用的启示

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-10-01 DOI:10.1016/j.foodhyd.2025.112051

Yu Peng , Ziming Shan , Wanqing Jia , Jingming Li , Lei Zhang , Congfang Li , Mo Li , Xin Wen , Yuanying Ni

{"title":"多酚在核桃蛋白提取和功能中的双重作用：对加工和利用的启示","authors":"Yu Peng , Ziming Shan , Wanqing Jia , Jingming Li , Lei Zhang , Congfang Li , Mo Li , Xin Wen , Yuanying Ni","doi":"10.1016/j.foodhyd.2025.112051","DOIUrl":null,"url":null,"abstract":"<div><div>Walnut proteins are increasingly recognized for their sustainable, nutritional values and potential applications in plant-based food formulations. However, the presence of polyphenols during protein extraction and modification can exert a dual influence. This study revealed the influences of polyphenols on the extraction and functional properties of walnut proteins, offering key insights for process optimization in food development. Sequential aqueous ethanol washing of oleosome-extracted walnut flour (OEWF) effectively removed up to 99.97 % of phenolic compounds after 12 washes, significantly improving both yield and purity of extracted proteins. Phenolic removal altered the physicochemical characteristics of walnut proteins, including enhanced color attributes, structural shifts toward β-turn conformations from α-helix and random coil, and decreased thermal denaturation. Conversely, controlled conjugation of ellagic acid (EA) with walnut protein isolate (WPI) under alkaline conditions improved techno-functional performance. These enhancements were accompanied by structural changes similar to those observed upon polyphenol removal, yet functionally more advantageous. However, excessive EA incorporation (above a 4:1 ratio) led to browning, protein compaction, and diminished emulsifying stability, emphasizing the need for precise control. Notably, lysine loss following conjugation highlights potential nutritional trade-offs requiring further evaluation. Together, these findings demonstrated that polyphenols can either hinder or enhance walnut protein functionality depending on processing strategies. This integrated approach not only supported valorization of walnut by-products but also provides a pathway for developing multifunctional, sustainable plant proteins tailored for diverse food applications.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"172 ","pages":"Article 112051"},"PeriodicalIF":11.0000,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Dual role of polyphenols in walnut protein extraction and functionality: Implications for processing and utilization\",\"authors\":\"Yu Peng , Ziming Shan , Wanqing Jia , Jingming Li , Lei Zhang , Congfang Li , Mo Li , Xin Wen , Yuanying Ni\",\"doi\":\"10.1016/j.foodhyd.2025.112051\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>Walnut proteins are increasingly recognized for their sustainable, nutritional values and potential applications in plant-based food formulations. However, the presence of polyphenols during protein extraction and modification can exert a dual influence. This study revealed the influences of polyphenols on the extraction and functional properties of walnut proteins, offering key insights for process optimization in food development. Sequential aqueous ethanol washing of oleosome-extracted walnut flour (OEWF) effectively removed up to 99.97 % of phenolic compounds after 12 washes, significantly improving both yield and purity of extracted proteins. Phenolic removal altered the physicochemical characteristics of walnut proteins, including enhanced color attributes, structural shifts toward β-turn conformations from α-helix and random coil, and decreased thermal denaturation. Conversely, controlled conjugation of ellagic acid (EA) with walnut protein isolate (WPI) under alkaline conditions improved techno-functional performance. These enhancements were accompanied by structural changes similar to those observed upon polyphenol removal, yet functionally more advantageous. However, excessive EA incorporation (above a 4:1 ratio) led to browning, protein compaction, and diminished emulsifying stability, emphasizing the need for precise control. Notably, lysine loss following conjugation highlights potential nutritional trade-offs requiring further evaluation. Together, these findings demonstrated that polyphenols can either hinder or enhance walnut protein functionality depending on processing strategies. This integrated approach not only supported valorization of walnut by-products but also provides a pathway for developing multifunctional, sustainable plant proteins tailored for diverse food applications.</div></div>\",\"PeriodicalId\":320,\"journal\":{\"name\":\"Food Hydrocolloids\",\"volume\":\"172 \",\"pages\":\"Article 112051\"},\"PeriodicalIF\":11.0000,\"publicationDate\":\"2025-10-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Hydrocolloids\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0268005X25010112\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0268005X25010112","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

摘要

核桃蛋白因其可持续的营养价值和在植物性食品配方中的潜在应用而日益得到认可。然而，在蛋白质的提取和修饰过程中，多酚的存在会产生双重影响。本研究揭示了多酚对核桃蛋白提取和功能特性的影响，为食品开发工艺优化提供了重要见解。经12次水洗后，油体提取核桃粉（OEWF）的酚类化合物去除率高达99.97%，显著提高了提取蛋白的收率和纯度。苯酚的去除改变了核桃蛋白的物理化学特性，包括颜色属性增强，结构从α-螺旋和随机螺旋向β-旋构象转变，以及热变性降低。相反，在碱性条件下，鞣花酸（EA）与核桃分离蛋白（WPI）的偶联可提高工艺功能性能。这些增强伴随着结构变化，类似于多酚去除时观察到的变化，但在功能上更有利。然而，过多的EA掺入（超过4:1的比例）导致褐变、蛋白质压实和乳化稳定性降低，强调需要精确控制。值得注意的是，结合后赖氨酸的损失突出了潜在的营养权衡，需要进一步评估。总之，这些发现表明，根据加工策略，多酚可以阻碍或增强核桃蛋白的功能。这种综合方法不仅支持核桃副产品的增值，而且为开发多功能、可持续的植物蛋白提供了一条途径，为各种食品应用量身定制。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Dual role of polyphenols in walnut protein extraction and functionality: Implications for processing and utilization

查看原文本刊更多论文

Dual role of polyphenols in walnut protein extraction and functionality: Implications for processing and utilization

Walnut proteins are increasingly recognized for their sustainable, nutritional values and potential applications in plant-based food formulations. However, the presence of polyphenols during protein extraction and modification can exert a dual influence. This study revealed the influences of polyphenols on the extraction and functional properties of walnut proteins, offering key insights for process optimization in food development. Sequential aqueous ethanol washing of oleosome-extracted walnut flour (OEWF) effectively removed up to 99.97 % of phenolic compounds after 12 washes, significantly improving both yield and purity of extracted proteins. Phenolic removal altered the physicochemical characteristics of walnut proteins, including enhanced color attributes, structural shifts toward β-turn conformations from α-helix and random coil, and decreased thermal denaturation. Conversely, controlled conjugation of ellagic acid (EA) with walnut protein isolate (WPI) under alkaline conditions improved techno-functional performance. These enhancements were accompanied by structural changes similar to those observed upon polyphenol removal, yet functionally more advantageous. However, excessive EA incorporation (above a 4:1 ratio) led to browning, protein compaction, and diminished emulsifying stability, emphasizing the need for precise control. Notably, lysine loss following conjugation highlights potential nutritional trade-offs requiring further evaluation. Together, these findings demonstrated that polyphenols can either hinder or enhance walnut protein functionality depending on processing strategies. This integrated approach not only supported valorization of walnut by-products but also provides a pathway for developing multifunctional, sustainable plant proteins tailored for diverse food applications.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

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.