The phenolic profile of walnut meal protein isolate and interaction of phenolics with walnut protein

doi:10.1016/j.foodres.2023.113042

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	The phenolic profile of walnut meal protein isolate and interaction of phenolics with walnut protein
	Wang,Yuxi; Tan,Bing; Chen,Chi; Zhang,Xudong; Sun,Xiangjun
	2023
发表期刊	FOOD RESEARCH INTERNATIONAL
ISSN	1873-7145
卷号	170 页码:113042
摘要	The aim of this study was to interpret the interaction of phenolics with walnut protein and determine their effects on protein functional properties. The phenolic profiles of walnut meal (WM) and walnut meal protein isolate (WMPI) were established using UPLC-Q-TOF-MS. A total of 132 phenolic compounds were detected, including 104 phenolic acids and 28 flavonoids. Phenolic compounds bound to protein via hydrophobic interactions, hydrogen bonds, and ionic bonds were identified in WMPI. They were also present as free forms, but the hydrophobic interactions and hydrogen bonds were the main non-covalent binding forces between phenolics and walnut proteins. The interaction mechanisms were further supported by the fluorescence spectra of WMPI with ellagic acid and quercitrin. In addition, changes in the functional properties of WMPI after removal of phenolic compounds were evaluated. Dephenolization significantly increased water holding capacity, oil absorptive capacity, foaming capacity, foaming stability, emulsifying stability index, and the in vitro gastric digestibility. However, in vitro gastric-intestinal digestibility was not significantly affected. These results provide insights into the interactions between walnut protein and phenolics, which indicates potential strategies for removing phenolics from walnut protein.
关键词	Walnut meal Protein isolate Phenolic compounds Interaction mechanisms Protein functional properties AMINO-ACID-COMPOSITION FUNCTIONAL-PROPERTIES MOLECULAR DOCKING ANTIOXIDANT ACTIVITY BINDING INTERACTION QUANTUM-MECHANICS BETA-CASEIN BIOACCESSIBILITY HYDROLYSIS PEPTIDES
学科领域	Food Science & Technology
DOI	10.1016/j.foodres.2023.113042
收录类别	SCI
WOS记录号	WOS:001012035600001
引用统计	被引频次：9[WOS] [WOS记录] [WOS相关记录]
文献类型	期刊论文
条目标识符	http://ir.kib.ac.cn/handle/151853/75563
专题	中国科学院昆明植物研究所
推荐引用方式 GB/T 7714	Wang,Yuxi,Tan,Bing,Chen,Chi,et al. The phenolic profile of walnut meal protein isolate and interaction of phenolics with walnut protein[J]. FOOD RESEARCH INTERNATIONAL,2023,170:113042.
APA	Wang,Yuxi,Tan,Bing,Chen,Chi,Zhang,Xudong,&Sun,Xiangjun.(2023).The phenolic profile of walnut meal protein isolate and interaction of phenolics with walnut protein.FOOD RESEARCH INTERNATIONAL,170,113042.
MLA	Wang,Yuxi,et al."The phenolic profile of walnut meal protein isolate and interaction of phenolics with walnut protein".FOOD RESEARCH INTERNATIONAL 170(2023):113042.

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