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International Journal of Food Properties Volume 22, 2019 - Issue 1
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Original Article

Structural characteristics and functional properties of walnut glutelin as hydrolyzed: effect of enzymatic modification

Qian Suna College of Food and Pharmaceutics, Xinjiang Agricultural University, Urumqi, ChinaORCID Iconhttps://orcid.org/0000-0002-7924-6737View further author information
ORCID Icon,
Zheng Feei Mab Department of Health and Environmental Sciences, Xi’an Jiaotong-Liverpool University, Suzhou, ChinaCorrespondence[email protected] [email protected] [email protected]
ORCID Iconhttps://orcid.org/0000-0002-7276-2229View further author information
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Hongxia Zhangc Department of Food Science, University of Otago, Dunedin, New ZealandCorrespondence[email protected] [email protected] [email protected]
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,
Shujie Maa College of Food and Pharmaceutics, Xinjiang Agricultural University, Urumqi, ChinaView further author information
&
Lingming Konga College of Food and Pharmaceutics, Xinjiang Agricultural University, Urumqi, ChinaCorrespondence[email protected] [email protected] [email protected]
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Pages 265-279 | Received 21 Aug 2018, Accepted 22 Jan 2019, Published online: 01 Mar 2019

Citations (15)

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Zheng Feei Ma, Jamil Ahmad, Imran Khan, Chee Woon Wang, Peiyuan Jiang & Yutong Zhang. (2019) Interaction of Phytochemicals from Walnut on Health: An Updated Comprehensive Review of Reported Bioactivities and Medicinal Properties of Walnut. Journal of Biologically Active Products from Nature 9:6, pages 410-425.
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Xinyu Zhang, Qiang Wang, Zhe Liu, Lanyi Zhi, Bo Jiao, Hui Hu, Xiaojie Ma, Dominic Agyei & Aimin Shi. (2023) Plant protein-based emulsifiers: Mechanisms, techniques for emulsification enhancement and applications. Food Hydrocolloids 144, pages 109008.
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Yuxuan Zhao, Weiheng He, Sihan Zhao, Teng Jiao, Haifang Hu, Jingming Li, Lei Zhang & Jiachen Zang. (2023) Advanced Insights into Walnut Protein: Structure, Physiochemical Properties and Applications. Foods 12:19, pages 3603.
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Chaoting Wen, Zhiyi Zhang, Liyan Cao, Guoyan Liu, Li Liang, Xiaofang Liu, Jixian Zhang, Youdong Li, Xinquan Yang, Shugang Li, Jiaoyan Ren & Xin Xu. (2023) Walnut Protein: A Rising Source of High-Quality Protein and Its Updated Comprehensive Review. Journal of Agricultural and Food Chemistry 71:28, pages 10525-10542.
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Xiangzhen Kong, Zilin Huang, Caimeng Zhang, Yufei Hua, Yeming Chen & Xingfei Li. (2023) Phenolic compounds in walnut pellicle improve walnut (Juglans regia L.) protein solubility under pH-shifting condition. Food Research International 163, pages 112156.
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Sharanya Ganesh, Dian Widya Ningtyas & Sangeeta Prakash. (2022) Investigating the functionality of enzymatically (transglutaminase and alcalase) treated almond protein isolate. Food Bioscience 49, pages 101914.
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Dandan Liu, Hongyan Di, Yiting Guo, Garba Betchem & Haile Ma. (2022) Multi-mode S-type ultrasound-assisted protein extraction from walnut dregs and in situ real-time process monitoring. Ultrasonics Sonochemistry 89, pages 106116.
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Parvathy Shanthakumar, Joanna Klepacka, Aarti Bains, Prince Chawla, Sanju Bala Dhull & Agnieszka Najda. (2022) The Current Situation of Pea Protein and Its Application in the Food Industry. Molecules 27:16, pages 5354.
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Guohong Zhang, Shunxiang Fang, Joe M. Regenstein & Fengjun Wang. (2022) Preparation, characterization and stability of nanoliposomes loaded with peptides from defatted walnut (Juglans regia L.) meal. Journal of Food Science and Technology 59:8, pages 3180-3191.
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Xin Wang, Shangping Jin, Chenchen Gou, Lipan Hu, Jinming Zhang, Fei Li, Dandan Zhai, Yawei Zhao, Jihong Huang & Ming Hui. (2021) Extraction optimization and functional properties of corn germ meal albumin protein as a potential source of novel food ingredients. Journal of Food Processing and Preservation 46:2.
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Xuechun Zhang, Xi Yang, Yunqian Li, Zhenxing Wang, Xuemei He & Jian Sun. (2022) Effect of Peroxyl Radical-Induced Oxidation on Functional and Structural Characteristics of Walnut Protein Isolates Revealed by High-Resolution Mass Spectrometry. Foods 11:3, pages 385.
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Maryam Nikbakht Nasrabadi, Ali Sedaghat Doost & Raffaele Mezzenga. (2021) Modification approaches of plant-based proteins to improve their techno-functionality and use in food products. Food Hydrocolloids 118, pages 106789.
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Kiana Pourmohammadi & Elahe Abedi. (2021) Hydrolytic enzymes and their directly and indirectly effects on gluten and dough properties: An extensive review. Food Science & Nutrition 9:7, pages 3988-4006.
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Jing Wang, Guoliang Wang, Ning Chen, Feiran An, Runguang Zhang, Yufeng Zhang, Mati Ur Rahman & Youlin Zhang. (2021) Characterization of structural, functional and antioxidant properties and amino acid composition of pepsin-derived glutelin-1 hydrolysate from walnut processing by-products. RSC Advances 11:31, pages 19158-19168.
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Feng Jin, Yaping Wang, Hengkuan Tang, Joe M. Regenstein & Fengjun Wang. (2020) Limited hydrolysis of dehulled walnut (Juglans regia L.) proteins using trypsin: Functional properties and structural characteristics. LWT 133, pages 110035.
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