title: Effects of high hydrostatic pressure on physicochemical and functional properties of walnut (Juglans regia L.) protein isolate.
abstract: BACKGROUND
  Walnut (Juglans regia L.) is a good source of protein that has potential application in new product formation and fortification. The main objectives of this study were to investigate the effects of high hydrostatic pressure (HHP) treatment (300-600 MPa 20 min) on physicochemical and functional properties of walnut protein isolate (WPI) using various analytical techniques at room temperature.
  
  
  RESULTS
  The results showed significant modification of solubility, free sulfhydryl content and surface hydrophobicity with increased levels of HHP treatment, indicating partial denaturation and aggregation of proteins. Differential scanning calorimetry and fluorescence spectrum analyses demonstrated that HHP treatment resulted in gradual unfolding of protein structure. Emulsifying activity index was significantly (P < 0.05) increased after HHP treatment at 400 MPa, but significantly decreased (P < 0.05) relative to the untreated WPI with further increase in pressure. HHP treatment at 300-600 MPa significantly decreased emulsion stability index. Additionally, HHP-treated walnut proteins showed better foaming properties and in vitro digestibility.
  
  
  CONCLUSIONS
  These results suggest that HHP treatment could be applied to modify the properties of walnut proteins by appropriate of pressure levels, which will help in using walnut protein as a potential food ingredient.
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural University; Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture; National Engineering Research Centre for Fruits and Vegetables Processing, Beijing 100083, China.
authors.forename: Zihan
authors.initials: Z
authors.lastname: Qin
authors.forename: Xingfeng
authors.initials: X
authors.lastname: Guo
authors.forename: Yan
authors.initials: Y
authors.lastname: Lin
authors.forename: Jiluan
authors.initials: J
authors.lastname: Chen
authors.forename: Xiaojun
authors.initials: X
authors.lastname: Liao
authors.forename: Xiaosong
authors.initials: X
authors.lastname: Hu
authors.forename: Jihong
authors.initials: J
authors.lastname: Wu
mesh_terms: D055598:Chemical Phenomena; D002681:China; D004044:Dietary Proteins / Q000032:analysis* / Q000191:economics / Q000378:metabolism; D004063:Digestion; D045703:Emulsifying Agents / Q000737:chemistry / Q000191:economics / Q000378:metabolism; D005527:Food, Fortified / Q000191:economics; D005525:Food-Processing Industry / Q000191:economics; D057927:Hydrophobic and Hydrophilic Interactions; D006874:Hydrostatic Pressure; D007220:Industrial Waste / Q000032:analysis / Q000191:economics; D031324:Juglans / Q000737:chemistry*; D008970:Molecular Weight; D009754:Nuts / Q000737:chemistry*; D010940:Plant Proteins / Q000737:chemistry* / Q000191:economics / Q000378:metabolism; D055550:Protein Stability; D017434:Protein Structure, Tertiary; D058767:Protein Unfolding; D012995:Solubility; D013438:Sulfhydryl Compounds / Q000032:analysis; D013499:Surface Properties
chemical_list: D004044:Dietary Proteins; D045703:Emulsifying Agents; D007220:Industrial Waste; D010940:Plant Proteins; D013438:Sulfhydryl Compounds