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. 2024 Oct 3:24:101873.
doi: 10.1016/j.fochx.2024.101873. eCollection 2024 Dec 30.

Modification approaches of walnut proteins to improve their structural and functional properties: A review

Min Yang  1 , Yunkun Zhu  1 , Jiangxia Xu  1 , Zhongkai Zhao  1 , Liang Wang  1 , Jie Yang  1 , Minwei Zhang  1
Affiliations

Modification approaches of walnut proteins to improve their structural and functional properties: A review

Min Yang et al. Food Chem X. .

Abstract

Walnut protein has a high gluten content and compact structure, which limits its water solubility and affects its applications. Therefore, improving the sustainability of walnut proteins is an urgent issue that must be addressed. Physical modification can directly alter the structure of walnut proteins, leading to enhanced functional properties. Chemical modifications typically involve the introduction of exogenous substances that react with walnut proteins to obtain novel products with improved processing attributes. As a highly specific modification technique, biomodification uses enzymes or microorganisms to break down walnut proteins into small peptide molecules or cross-link them to form soluble polymers, thereby enhancing their functional properties and bioactivity. This review presents various methods for modifying walnut proteins and their effects on the structure and functional properties of walnut proteins. The challenges associated with the application and development of these unique technologies are also discussed.

Keywords: Functional properties; Modification technology; Structure; Walnut protein.

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Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Fig. 1
Fig. 1
Classification of walnut proteins modification methods and schematic diagram of principles.
Fig. 2
Fig. 2
(A) Ultrasonic cavitation, (B) SEM of walnut proteins before and after HST (Kong et al., 2019), (C) microstructure of emulsions prepared from walnut proteins (Li et al., 2023), (D) FTIR spectra of WPI after HPT (Zhao et al., 2022).
Fig. 3
Fig. 3
Effect of walnut proteins in combination with polyphenols on proteolysis, antioxidant activity and emulsification (Huang et al., 2022).
Fig. 4
Fig. 4
(A) Surface hydrophobicity, (B) endogenous fluorescence intensity, and (C) proteolysis of WP with different hydrolysis degrees. (In Fig. B and C, different colored lines represent different degrees of hydrolysis) (Jin, Wang, Tang, Regenstein, & Wang, 2020).
Fig. 5
Fig. 5
XRD (A), RS (B), FTIR (C), endogenous fluorescence spectra (E) and SEM of walnut proteins after different treatments (Wang et al., 2024).
See this image and copyright information in PMC

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