Investigation on physicochemical, structural, and functional properties of protein from pecan (Carya illinoinensis (wangenh.) K. Koch) treated by three different peeling methods-Reference-Cited by-同舟云学术

Investigation on physicochemical, structural, and functional properties of protein from pecan (Carya illinoinensis (wangenh.) K. Koch) treated by three different peeling methods

Published:2022-06-06 Issue:5 Volume:16 Page:3512-3525
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Chen Yu,Jing Huijuan,Du Xiaojing,Jiang Chengyu,Wang Li,Jiang Chao,Wang Hongxin,Ma Chaoyang^ORCID

Funder

National First-class Discipline Project of Food Science and Technology

the 13th five years National Key Research and Development Program Project: Research on Core Technologies of Green Processing of Tea Food and Product Creation

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11694-022-01434-x.pdf

Reference46 articles.

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2. M. Venkatachalam, K.H. Roux, S.K. Sathe, Biochemical characterization of soluble proteins in pecan [Carya illinoinensis (Wangenh.) K. Koch]. J. Agric. Food Chem. 56, 8103 (2008). DOI:https://doi.org/10.1021/jf801268k

3. Q. Wang et al., Ultrasound-assisted alkaline proteinase extraction enhances the yield of pecan protein and modifies its functional properties. Ultrason. Sonochemistry 80, 105789 (2021). DOI:https://doi.org/10.1016/j.ultsonch.2021.105789

4. M. Huang et al., Fabrication of pickering high internal phase emulsions stabilized by pecan protein/xanthan gum for enhanced stability and bioaccessibility of quercetin. Food Chem. 357, 129732 (2021). DOI:https://doi.org/10.1016/j.foodchem.2021.129732

5. K.W.C. Sze-Tao, S.K. Sathe, Walnuts (Juglans regia L): proximate composition, protein solubility, protein amino acid composition and protein in vitro digestibility. J. Sci. Food Agric. 80, 1393 (2000). DOI:https://doi.org/10.1002/1097-0010(200007)80:9%3C1393::AID-JSFA653%3E3.0.CO;2-F

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