The effect of enzymatic deamidation on the solubility and emulsifying properties of walnut protein isolate.

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY Journal of the Science of Food and Agriculture Pub Date : 2024-11-26 DOI:10.1002/jsfa.14048

Jing Xue, Sisi Feng, Zheng Zhou

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Abstract

Background: Alkaline-extracted walnut protein isolates (WPI) exhibit limited solubility, which poses challenges for their application in the food industry. The present study investigated the effects of protein-glutaminase (PG) deamidation on the physicochemical characteristics, solubility and emulsifying properties of WPI.

Results: The deamidation process of WPI was monitored by assessing the release of free ammonia and the reduction in solution turbidity. PG deamidation significantly increased the surface charge of WPI and modified its surface hydrophobicity with increasing deamidation degree (DD), resulting in a gradual improvement in solubility by approximately 50-70%. Furthermore, the emulsifying capacity of deamidated WPI (DeWPI), specifically at 0.25 h (DeWPI0.25, DD 7%) and 9 h (DeWPI9, DD 23%), was evaluated for stabilizing low internal phase emulsions (LIPEs) and high internal phase emulsions (HIPEs). LIPEs stabilized by WPI and DeWPI0.25 exhibited significant flocculation of oil droplets, leading to decreased stability against heat, salt treatment and storage compared to those stabilized by DeWPI9. DeWPI-stabilized HIPEs showed a 2-2.5-fold higher storage modulus compared to those stabilized by WPI. However, HIPEs stabilized by DeWPI0.25 displayed higher flow stress and flow strain compared to DeWPI9-stabilized HIPEs. Overall, DeWPI-stabilized HIPEs demonstrated relatively high physical stability against storage, heat treatment and high ionic strength.

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酶法脱氨基对核桃分离蛋白溶解性和乳化特性的影响。

背景：碱性提取的核桃分离蛋白（WPI）的溶解度有限，这给它们在食品工业中的应用带来了挑战。本研究调查了蛋白质-谷氨酰胺酶（PG）脱氨基对核桃分离蛋白的理化特性、溶解性和乳化性能的影响：结果：通过评估游离氨的释放和溶液浊度的降低，对 WPI 的脱酰胺过程进行了监测。随着脱氨度（DD）的增加，PG 脱氨明显增加了 WPI 的表面电荷并改变了其表面疏水性，从而使溶解度逐渐提高了约 50-70%。此外，还评估了脱酰胺 WPI（DeWPI）的乳化能力，特别是在 0.25 小时（DeWPI0.25，DD 7%）和 9 小时（DeWPI9，DD 23%）时稳定低内相乳液（LIPE）和高内相乳液（HIPE）的能力。与使用 DeWPI9 稳定的 LIPE 相比，使用 WPI 和 DeWPI0.25 稳定的 LIPE 表现出明显的油滴絮凝现象，导致对热、盐处理和储存的稳定性降低。与 WPI 稳定的 HIPE 相比，DeWPI 稳定的 HIPE 的储藏模量高出 2-2.5 倍。然而，与 DeWPI9 稳定的 HIPE 相比，DeWPI0.25 稳定的 HIPE 显示出更高的流动应力和流动应变。总之，DeWPI 稳定的 HIPE 在储存、热处理和高离子强度条件下表现出了相对较高的物理稳定性：结论：PG 脱酰胺可显著提高 WPI 的溶解度，并以依赖于 DD 的方式影响其乳化特性。© 2024 化学工业协会。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.