Characterization of structural, functional and antioxidant properties and amino acid composition of pepsin-derived glutelin-1 hydrolysate from walnut processing by-products-Reference-Cited by-同舟云学术

Characterization of structural, functional and antioxidant properties and amino acid composition of pepsin-derived glutelin-1 hydrolysate from walnut processing by-products

Published:2021 Issue:31 Volume:11 Page:19158-19168
ISSN:2046-2069
Container-title:RSC Advances
language:en
Short-container-title:RSC Adv.

Author:

Wang Jing¹²³⁴⁵,Wang Guoliang¹²³⁴^ORCID,Chen Ning⁵⁶⁷⁸,An Feiran⁵⁶⁷⁸,Zhang Runguang¹²³⁴,Zhang Yufeng¹²³⁴,Rahman Mati Ur¹²³⁴,Zhang Youlin¹²³⁴^ORCID

Affiliation:

1. College of Food Engineering and Nutritional Science

2. Shaanxi Normal University

3. Xi'an 710119

4. P. R. China

5. College of Life Sciences and Food Engineering

6. Shaanxi Xueqian Normal University

7. Xi'an 710100

8. China

Abstract

Pepsin-mediated hydrolysis can be used as an effective tool to improve the functional and antioxidant properties of walnut glutelin-1.

Funder

Shaanxi Provincial Science and Technology Department

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2021/RA/D1RA00657F

Reference41 articles.

1. Walnuts (Juglans regia L): proximate composition, protein solubility, protein amino acid composition and proteinin vitro digestibility

2. Effects of sonication on the physicochemical and functional properties of walnut protein isolate

3. Influence of hydrolysis behaviour and microfluidisation on the functionality and structural properties of collagen hydrolysates

4. Emulsifying stability of enzymatically hydrolyzed egg yolk granules and structural analysis

5. Effects of the enzymatic hydrolysis treatment on functional and antioxidant properties of quinoa protein acid-induced gels

Cited by 10 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of Hydrodynamic Cavitation and Drying Technique on Moisture Sorption Isotherm and Structural Properties of Egg White Protein Hydrolysate Powder;Food and Bioprocess Technology;2024-09-12

2. Characterization and Techno-Functional Properties of High Protein Walnut Flour from an Oil by-Product;Plant Foods for Human Nutrition;2024-08-14

3. Antioxidant and Anti-Inflammatory Capacities of Three Dry Bean Varieties after Cooking and In Vitro Gastrointestinal Digestion;Journal of Agricultural and Food Chemistry;2024-08-07

4. Structural characteristics, functional properties and nutritional value of walnut protein by limited enzymatic hydrolysis;LWT;2024-04

5. Design of triple-layer films with blackseed protein as dispersion or emulsion;Food Chemistry;2024-03