Effects of different ions on the structure and functionality of walnut protein
In order to effectively improve the utilization rate of walnut protein and expand its application range in the field of food,walnut protein was modified by anions(Cl-,PO43-,S2 O32-,HCO3-)and cations(Na+,K+,Mg2+,Ca2+),and the structure and functionality of the modified walnut protein were studied.The results showed that the anions PO43-,HCO3 and cations Na+,Mg2+could increase the sulfhydryl content of walnut protein.Except Cl-and K+,the content of disulfide bonds in walnut protein treated with other six ions decreased,among which HCO3-treated samples decreased the most.Eight ions had no effect on the subunit composition of walnut protein.The Cl-,PO43-,Na+and Ca2+improved the stability of walnut protein conformation,while HCO3-made the tightness of walnut protein worse.The effects of different ions on the solubility of walnut protein were different.The ions improved the emulsifying property and emulsion stability of walnut protein.The emulsifying property of walnut protein treated with anion PO43-increased 2.52 fold,while the emulsion stability of walnut protein treated with cation Na+increased by 46.22 percentage points.The anion S2O32-and cation Mg2+had the greatest effect on the foaming property of walnut protein,while the foam stability of walnut protein treated with Na+was the best.The walnut protein treated with PO43-had the highest water holding capacity and oil absorption capacity.In general,the emulsifying property,emulsion stability,foaming property and foam stability of walnut protein treated with Na+and Mg2+are relatively better.
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