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

中国 胡桃 餐食 饮食习惯 食品科学 政治学 图书馆学 医学 生物 园艺 环境卫生 计算机科学 法学
作者
Moses Kwaku Golly,Haile Ma,Yuqing Duan,Dandan Liu,Janet Quaisie,Jamila Akter Tuli,Benjamin Kumah Mintah,Courage Sedem Dzah,Percival Delali Agordoh
出处
期刊:Journal of Food Biochemistry [Wiley]
卷期号:44 (6) 被引量:31
标识
DOI:10.1111/jfbc.13210
摘要

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.
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