Journal
GELS
Volume 8, Issue 5, Pages -Publisher
MDPI
DOI: 10.3390/gels8050259
Keywords
NaCl; walnut isolate protein; kappa-carrageenan; gel characteristics
Categories
Funding
- National Natural Science of Foundation of China [31760477]
- Talent Introduction Start-Up Project of Hefei University of Technology
- Cooperative Projects of Hefei University of Technology-Wuhan Xudong Food Co. Ltd. [W2020JSKF0457, W2021JSKF0356]
- Cooperative Project of Hefei University of Technology-Qiaqia Food Co., Ltd [W2021JSKF1023]
Ask authors/readers for more resources
In this study, a certain concentration of Na+ was found to significantly improve the properties and texture of the walnut protein isolate-kappa-carrageenan composite gel, providing technical support for the high-value utilization and quality control of walnut protein.
In this study, we discovered that a certain concentration of Na+ (15 mM) significantly improved the bond strength (12.94 +/- 0.93 MPa), thermal stability (72.68 degrees C), rheological properties, and textural attributes of walnut protein isolate (WNPI)-kappa-carrageenan (KC) composite gel. Electrostatic force, hydrophobic interaction, hydrogen bond, and disulfide bond were also significantly strengthened; the alpha-helix decreased, and the beta-sheet increased in the secondary structure, indicating that the protein molecules in the gel system aggregated in an orderly manner, which led to a much denser and more uniform gel network as well as improved water-holding capacity. In this experimental research, we developed a new type of walnut protein gel that could provide technical support for the high-value utilization and quality control of walnut protein.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available
Share Paper
