Differences in physicochemical properties of polyphenols from walnut pellicle with different colors and proteins from walnut kernel

doi:10.3969/j.issn.1004-1524.20230706

Acta Agriculturae Zhejiangensis ›› 2023, Vol. 35 ›› Issue (12): 2923-2934.DOI: 10.3969/j.issn.1004-1524.20230706

• Food Science • Previous Articles Next Articles

Differences in physicochemical properties of polyphenols from walnut pellicle with different colors and proteins from walnut kernel

ZHANG Yan¹(), MA Jiahui¹, WANG Wei², REN Liqiu¹, LI Xiaoqin², ZHU Jianjin¹, CHENG Xiangrong¹^,^*()

1. School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
2. Suzhou Inspection for Food and Testing Center, Suzhou 215104, Jiangsu, China

Received:2023-05-31 Online:2023-12-25 Published:2023-12-27

Abstract

Abstract:

To investigate the differences in the physicochemical properties of polyphenols from walnut pellicle with different colors and proteins from walnut kernel, according to LY/T 1922—2010 Walnut kernel, the walnut kernels were sorted by pellicle color into 3 categories, light, light amber and amber; and the content of phenolic compounds and antioxidant activity in walnut pellicle of different colors were evaluated, and the material composition of the extracts from walnut pellicle was qualitatively and quantitatively determined by liquid chromatography-tandem mass spectrometry (LC-MS/MS). In addition, walnut protein isolate was extracted by alkali-solution and acid-isolation, and the differences in protein oxidation level and physicochemical properties of different colors of walnut kernel were explored. The results showed that with the deepening of the walnut pellicle color, the polyphenol content, 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) free radical scavenging ability of walnut pellicle decreased significantly (P<0.05); the polyphenol content of walnut pellicle with color from light to dark was (308.49±13.43), (296.86±4.95), (271.19±16.32) mg·g^-1. The results of principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA) showed that there were differences in the composition of compounds in extracts of different color walnut pellicles. Among them, the material composition in the light and light amber walnut pellicle extracts was similar, and it was different from the amber pellicle. In addition, there was no significant difference (P>0.05) in the protein content of defatted walnut kernel powder with different colors of walnut kernels, ranging from 722.89 mg·g^-1 to 974.50 mg·g^-1. As the color of the kernel pellicle deepened, the free sulfhydryl content of walnut protein isolate gradually decreased [from (20.65±3.72) μmol·g^-1 decreased to (11.28±1.51) μmol·g^-1], and the carbonyl content gradually increased [from (3.42±0.35) μmol·g^-1 increased to (4.61±0.13) μmol·g^-1); and the solubility, water holding capacity, oil holding capacity, foaming property and foam stability of walnut protein isolate from light kernel were significantly (P<0.05) better than those of amber kernel, while the emulsification and emulsification stability of walnut protein isolate from amber kernel were significantly (P<0.05) better than those of light and light amber kernel. This study provided a theoretical basis for the scientific classification of walnut kernels and the rational development and utilization of walnut kernels with different colors.

Key words: walnut pellicle, color, walnut polyphenol, walnut protein isolate

CLC Number:

S664.1

ZHANG Yan, MA Jiahui, WANG Wei, REN Liqiu, LI Xiaoqin, ZHU Jianjin, CHENG Xiangrong. Differences in physicochemical properties of polyphenols from walnut pellicle with different colors and proteins from walnut kernel[J]. Acta Agriculturae Zhejiangensis, 2023, 35(12): 2923-2934.

Figures/Tables 11

Fig.1 Appearance of samples A, The light walnut pellicle group; B, The light amber walnut pellicle group; C, The amber walnut pellicle group. The longitudinal row from left to right are walnut kernel, walnut pellicle, defatted walnut pellicle powder, walnut kernel protein isolate.

Fig.2 Polyphenols content in walnut pellicle with different colors Z1, Z2, and Z3 are the light walnut pellicle group, the light amber walnut pellicle group, the amber walnut pellicle group, respectively. Different lowercase letters above the columns represent significantly different (P<0.05). The same as below.

Fig.3 DPPH free radical scavenging activity and ABTS free radical scavenging activity of walnut pellicle with different colors

Fig.4 Total ion chromatogram spectra of polyphenols from walnut pellicles with different colors

Fig.5 Analysis of polyphenols from walnut pellicles with different colors A, Cluster heat map; B, PCA analysis; C, PLS-DA analysis; D, Volcano plot of group Z1 and group Z2; E, Volcano plot of group Z2 and group Z3; F, Peak area of 3 substances.

Fig.6 Protein content of defatted walnut powder (A) and protein isolates of walnut kernel (B)

Fig.7 Content of free sulfhydryl groups and carbonyl groups in protein isolates of walnut kernel

Fig.8 Solubility of protein isolates of walnut kernel

Fig.9 Water holding capacity (A) and oil holding capacity (B) of protein isolates of walnut kernel

Fig.10 Foaming property and foam stability of protein isolates of walnut kernel

Fig.11 Emulsification and emulsification stability of protein isolates of walnut kernel

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Differences in physicochemical properties of polyphenols from walnut pellicle with different colors and proteins from walnut kernel

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