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Functional and conformational characterisation of walnut protein obtained through AOT reverse micelles
Author(s) -
Hu Haifang,
Sun Yali,
Zhao Xiaoyan,
Liu Di,
Fu Lidan,
Zhu Haitao
Publication year - 2015
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12900
Subject(s) - isoelectric point , micelle , chemistry , solubility , chromatography , precipitation , extraction (chemistry) , fourier transform infrared spectroscopy , sodium , aqueous solution , nuclear chemistry , biochemistry , chemical engineering , organic chemistry , physics , meteorology , enzyme , engineering
Summary Walnut protein was extracted from defatted walnut flour by bis (2‐ethylhexyl) sodium sulfosuccinate ( AOT ) reverse micellar system and alkali solution with isoelectric precipitation. The functional and conformational characteristics of two proteins were investigated and compared. Walnut protein obtained through AOT reverse micelles was found to have higher extraction yield, solubility, emulsifying activity, foam capacities, water‐ and oil‐holding capacity compared to the protein from alkali solution along with isoelectric precipitation, while the surface hydrophobicity ( H 0 ), contents of disulphide bond ( SS ) and sulfhydryl group ( SH ) were relatively lower. The differences of H 0 , SS and SH contents could be due to the conformational changes of walnut proteins using two extraction methods. FTIR spectra and data showed that the reverse micelles caused the decrease in α‐helix, β‐sheet, random and β‐turn of walnut protein, the increase in the side‐chain structure content, which could be responsible for the modification of functional properties.