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<p>Effects of pH shifting (PS) and protein-glutaminase (PG) on techno-functional, structural, and flavor properties of walnut protein isolate (WPI) were investigated. Treatment of PS plus PG greatly increased water solubility, reduced turbidity and particle size of WPI. The UV–visible spectra showed prominent changes in hydrophilic microenvironment for the aromatic amino acid residues of WPI. Furthermore, oil-holding capacity, water-holding capacity, foaming capacity, and stability of WPI were increased by 56.68%, 275.02%, 154.53%, and 51.61%, respectively, after modification by PS plus PG. Emulsions prepared with PG-WPI and PS + PG-WPI showed much greater stability as compared to that of C-WPI with reduced particle size from 12.48&#xa0;μm to 5.70&#xa0;μm. The <i>in vitro</i> digestion results showed that PS plus PG improved gastric digestibility of WPI, but did not affect intestinal digestibility. GC–MS analysis revealed remarkable changes in volatile compounds of WPI after modification treatment, with decreased total relative content, most notably of alcohol content. The odor activity values (OAVs) illustrated that aldehydes contributed to overall flavor of WPI both before and after modification. Gained results suggested that PS plus PG deamidation might be an effective strategy to modulate techno-functional properties and flavor characteristics of plant proteins.</p>

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Effects of pH Shifting and Protein-Glutaminase on Techno-Functional Properties, In Vitro Digestibility, and Flavor Characteristics of Walnut Protein

  • 期刊论文

  • 发表日期：

    2026年3月27日

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  • Caiyi Liu,
  • Zhiyang Deng,
  • Zhifang Jia,
  • Yongqiang Cheng,
  • Haijie Liu,
  • Minwei Zhang,
  • Jun Liu

摘要

Effects of pH shifting (PS) and protein-glutaminase (PG) on techno-functional, structural, and flavor properties of walnut protein isolate (WPI) were investigated. Treatment of PS plus PG greatly increased water solubility, reduced turbidity and particle size of WPI. The UV–visible spectra showed prominent changes in hydrophilic microenvironment for the aromatic amino acid residues of WPI. Furthermore, oil-holding capacity, water-holding capacity, foaming capacity, and stability of WPI were increased by 56.68%, 275.02%, 154.53%, and 51.61%, respectively, after modification by PS plus PG. Emulsions prepared with PG-WPI and PS + PG-WPI showed much greater stability as compared to that of C-WPI with reduced particle size from 12.48 μm to 5.70 μm. The in vitro digestion results showed that PS plus PG improved gastric digestibility of WPI, but did not affect intestinal digestibility. GC–MS analysis revealed remarkable changes in volatile compounds of WPI after modification treatment, with decreased total relative content, most notably of alcohol content. The odor activity values (OAVs) illustrated that aldehydes contributed to overall flavor of WPI both before and after modification. Gained results suggested that PS plus PG deamidation might be an effective strategy to modulate techno-functional properties and flavor characteristics of plant proteins.