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Influence of pH and salt concentration on functional properties of walnut protein from different extraction methods

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Abstract

The effect of pH and NaCl on solubility and functional properties of walnut proteins obtained through AOT reverse micelles, enzyme-assisted reverse micelles and aqueous phase extraction methods was investigated and compared. Extraction yield, foaming properties, water holding capacities of protein obtained through enzyme-assisted reverse micelles at pH 2–12 and NaCl concentration 0.1–1 M were significantly higher than those of the AOT reverse micelles and aqueous phase extracted two. The solubility of proteins by AOT reverse micelles and enzyme-assisted reverse micelles at certain pH and NaCl concentration had no significant difference, but was higher that of the aqueous buffer. Oil holding capacity of three proteins was 2.35, 3.96 and 1.08 cm3/g, respectively. At pH 6–12 and NaCl concentration 0.1–1 M, the emulsifying activity of protein from AOT reverse micelles was higher than those of other two methods, while the emulsifying stability of protein from enzyme-assisted reverse micelles was the highest. The functional properties of walnut proteins were affected by extraction methods. It indicated that the walnut protein might be potentially applied in food industry as a food ingredient.

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Acknowledgements

This work was funded by National Natural Science Foundation of China (Grant No. 21406133), Xinjiang Autonomous Region Forestry Science and Technology Special Fund Finance and Shandong Provincial Natural Science Foundation China (ZR2014BP015).

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Author notes

  1. Haifang Hu and Tao Fan have contributed equally to this work.

Authors and Affiliations

  1. Institute of Economic Forest Research, Xinjiang Academy of Forestry Sciences, Ürümqi, 830063, China

    Haifang Hu & Yali Sun

  2. Food Science and Nutrition Department, Business School, University of Jinan, No. 13 Shungeng Road, Jinan, 250022, China

    Tao Fan, Xiaoyan Zhao, Xiaowei Zhang & Hongkai Liu

Authors
  1. Haifang Hu
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  2. Tao Fan
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  3. Xiaoyan Zhao
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  4. Xiaowei Zhang
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  5. Yali Sun
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  6. Hongkai Liu
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Correspondence to Xiaoyan Zhao.

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Hu, H., Fan, T., Zhao, X. et al. Influence of pH and salt concentration on functional properties of walnut protein from different extraction methods. J Food Sci Technol 54, 2833–2841 (2017). https://doi.org/10.1007/s13197-017-2721-6

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  • DOI: https://doi.org/10.1007/s13197-017-2721-6

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