Effect of multi‐frequency countercurrent ultrasound treatment on extraction optimization, functional and structural properties of protein isolates from Walnut (Juglans regiaL.) meal

Journal of Food BiochemistryVolume 44, Issue 6 e13210 FULL ARTICLE Effect of multi-frequency countercurrent ultrasound treatment on extraction optimization, functional and structural properties of protein isolates from Walnut (Juglans regia L.) meal Moses Kwaku Golly, Moses Kwaku Golly orcid.org/0000-0002-5573-4103 School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People's Republic of China Faculty of Applied Sciences and Technology, Sunyani Technical University, Sunyani, GhanaSearch for more papers by this authorHaile Ma, Corresponding Author Haile Ma mhl@ujs.edu.cn 5103171308@stmail.ujs.edu.cn School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People's Republic of China Key Laboratory for Physical Processing of Agricultural Products, Jiangsu University, Zhenjiang, China Correspondence Haile Ma, School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, P.R. China. Email: mhl@ujs.edu.cn, 5103171308@stmail.ujs.edu.cnSearch for more papers by this authorDuan Yuqing, Duan Yuqing orcid.org/0000-0002-4146-3111 School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People's Republic of ChinaSearch for more papers by this authorLiu Dandan, Liu Dandan School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People's Republic of ChinaSearch for more papers by this authorJanet Quaisie, Janet Quaisie School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People's Republic of ChinaSearch for more papers by this authorJamila Akter Tuli, Jamila Akter Tuli School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People's Republic of ChinaSearch for more papers by this authorBenjamin Kumah Mintah, Benjamin Kumah Mintah orcid.org/0000-0001-5337-5007 School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People's Republic of ChinaSearch for more papers by this authorCourage Sedem Dzah, Courage Sedem Dzah orcid.org/0000-0001-6518-8639 School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People's Republic of ChinaSearch for more papers by this authorPercival Delali Agordoh, Percival Delali Agordoh orcid.org/0000-0001-7055-7806 Department of Nutrition and Dietetics, School of Allied Health Sciences, University of Health and Allied Sciences, Ho, GhanaSearch for more papers by this author Moses Kwaku Golly, Moses Kwaku Golly orcid.org/0000-0002-5573-4103 School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People's Republic of China Faculty of Applied Sciences and Technology, Sunyani Technical University, Sunyani, GhanaSearch for more papers by this authorHaile Ma, Corresponding Author Haile Ma mhl@ujs.edu.cn 5103171308@stmail.ujs.edu.cn School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People's Republic of China Key Laboratory for Physical Processing of Agricultural Products, Jiangsu University, Zhenjiang, China Correspondence Haile Ma, School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, P.R. China. Email: mhl@ujs.edu.cn, 5103171308@stmail.ujs.edu.cnSearch for more papers by this authorDuan Yuqing, Duan Yuqing orcid.org/0000-0002-4146-3111 School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People's Republic of ChinaSearch for more papers by this authorLiu Dandan, Liu Dandan School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People's Republic of ChinaSearch for more papers by this authorJanet Quaisie, Janet Quaisie School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People's Republic of ChinaSearch for more papers by this authorJamila Akter Tuli, Jamila Akter Tuli School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People's Republic of ChinaSearch for more papers by this authorBenjamin Kumah Mintah, Benjamin Kumah Mintah orcid.org/0000-0001-5337-5007 School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People's Republic of ChinaSearch for more papers by this authorCourage Sedem Dzah, Courage Sedem Dzah orcid.org/0000-0001-6518-8639 School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People's Republic of ChinaSearch for more papers by this authorPercival Delali Agordoh, Percival Delali Agordoh orcid.org/0000-0001-7055-7806 Department of Nutrition and Dietetics, School of Allied Health Sciences, University of Health and Allied Sciences, Ho, GhanaSearch for more papers by this author First published: 31 March 2020 https://doi.org/10.1111/jfbc.13210Citations: 12 Funding information This work was supported by the National Key Research and Development Plan of China (2016YFD0400303-1); National Key Research and Development Programme (2016YFD0400303); and Natural Science Foundation of China (31471698) Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Abstract This study evaluated the effects of ultrasound treatment on walnut meal protein (WMP) extraction and techno-functional properties. The Box-Behnken Design (BBD) was adopted for the optimization of the traditional and ultrasound-assisted extraction (UAE) processes. Standard protocols were used to assay the techno-functional characteristics. The extraction models’ statistical results exhibited adequacy with the least desirability index of 95.8%. The UAE enhanced the WMP extraction yield, purity, and chemical score by 30.15%, 16.27%, and 9.74%, respectively, while reducing the extraction time by 25% over the control. The emulsion and foam stabilities and bulk density increased by 34.5%, 39.8%, and 6.1%, respectively, over the control. The α-helix decreased while β-sheet, β-turns and random coil secondary structure components increased significantly (p < .05) by 95.76%, 101.3%, 105.1%, and 85.7% correspondingly. The dual-frequency combination (20/40 kHz/kHz) was the best frequency mode. WMP could serve as a functional additive in manufactured foods as texture and flavor enhancer. Practical applications Walnut meal protein (WMP) has a well-balanced amino acid profile and its economic use could be practically increased as a food ingredient by ultrasound-assisted extraction. By this technique, WMP could be employed for the development of enhanced food ingredients rather than being discarded as animal feed. This study showed a positive effect of ultrasonic-assisted alkaline pretreatment on WMP extraction, functionality and structure characteristics. In addition to process improvement, ultrasound is energy efficient and environmentally friendly. Therefore, the applicability of this technique to improve the functionality of plant proteins from industrial by-products to be included in food products is promising. CONFLICT OF INTEREST The authors wish to declare that no conflict of interest is associated with this work. Citing Literature Volume44, Issue6June 2020e13210 RelatedInformation