composition, structure and functional properties of protein concentrates and isolates produced from walnut (juglans regia l.)蛋白质的组成、结构和功能性质集中和隔离从核桃(胡桃regia l .).pdf

Int. J. Mol. Sci. 2012, 13, 1561-1581; doi:10.3390/ijm OPEN ACCESS International Journal of Molecular Sciences ISSN 1422-0067 /journal/ijms Article Composition, Structure and Functional Properties of Protein Concentrates and Isolates Produced from Walnut (Juglans regia L.) Xiaoying Mao 1,2 and Yufei Hua 1,* 1 State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, Jiangsu Province, China; E-Mail: maoxiaoying99@163.com 2 Food College of Shihezi University, Shihezi, 832003, Xinjiang Province, China * Author to whom correspondence should be addressed; E-Mail: yfhua@; Tel./Fax:+86-510 Received: 4 November 2011; in revised form: 16 November 2011 / Accepted: 19 January 2012 / Published: 2 February 2012 Abstract: In this study, composition, structure and the functional properties of protein concentrate (WPC) and protein isolate (WPI) produced from defatted walnut flour (DFWF) were investigated. The results showed that the composition and structure of walnut protein concentrate (WPC) and walnut protein isolate (WPI) were significantly different. The molecular weight distribution of WPI was uniform and the protein composition of DFWF and WPC was complex with the protein aggregation. H of WPC was significantly higher 0 (p 0.05) tha