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Lv J, Zhou X, Wang W, Cheng Y, Wang F. Solubilization mechanism of self-assembled walnut protein nanoparticles and curcumin encapsulation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:4908-4918. [PMID: 36929026 DOI: 10.1002/jsfa.12559] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Revised: 02/20/2023] [Accepted: 03/16/2023] [Indexed: 06/08/2023]
Abstract
BACKGROUND Native walnut protein is an alkali-soluble protein that seriously limits the application of walnut protein. The pH-shifting method could improve the solubility of walnut proteins and enable the encapsulation of active ingredients. The present study aimed to prepare water-soluble nanoparticles of curcumin using walnut protein and evaluate the process of walnut protein self-assembly, interaction between walnut protein and curcumin, encapsulation properties, and stability of nanoparticles. RESULTS The solubility of native walnut protein was poor, but the solubility of walnut protein nanoparticles (WPNP) formed by walnut protein after pH-shifting significantly improved to 91.5 ± 1.2%. This is because, during the process of pH changing from 7 to 12 and back to 7, walnut protein first unfolded under alkaline conditions and then refolded under pH drive, finally forming an internal hydrophobic and external hydrophilic shell-core structures. The quenching type of walnut protein and curcumin was static quenching, and the quenching constant was 2.0 × 1014 mol-1 L-1 s-1 , indicating that the interaction between walnut protein and curcumin was non-covalent. Adding curcumin resulted in the formation of nanoparticles with small particle size compared with the no-load. The loading capacity of curcumin-loaded walnut protein nanoparticles (WPNP-C) was 222 mg g-1 walnut protein isolate. Under the same mass, the curcumin equivalent concentration in aqueous solution of WPNP-C was 17 000 times higher than that of the native curcumin. CONCLUSION The solubility of the self-assembled WPNP significantly increased after pH-shifting treatment. The walnut protein carrier could improve the stability of the encapsulated curcumin. Therefore, walnut proteins could be used as water-soluble carriers for hydrophobic drugs. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Jiao Lv
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, China
- Department of Science and Engineering, Hebei Agricultural University, Cangzhou, China
| | - Xin Zhou
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, China
| | - Wenjie Wang
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, China
| | - Yifan Cheng
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, China
| | - Fengjun Wang
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, China
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Wen C, Zhang Z, Cao L, Liu G, Liang L, Liu X, Zhang J, Li Y, Yang X, Li S, Ren J, Xu X. Walnut Protein: A Rising Source of High-Quality Protein and Its Updated Comprehensive Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37399339 DOI: 10.1021/acs.jafc.3c01620] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/05/2023]
Abstract
Recently, plant protein as a necessary nutrient source for human beings, a common ingredient of traditional processed food, and an important element of new functional food has gained prominence due to the increasing demand for healthy food. Walnut protein (WP) is obtained from walnut kernels and walnut oil-pressing waste and has better nutritional, functional, and essential amino acids in comparison with other vegetable and grain proteins. WP can be conveniently obtained by various extraction techniques, including alkali-soluble acid precipitation, salting-out, and ultrasonic-assisted extraction, among others. The functional properties of WP can be modified for desired purposes by using some novel methods, including free radical oxidation, enzymatic modification, high hydrostatic pressure, etc. Moreover, walnut peptides play an important biological role both in vitro and in vivo. The main activities of the walnut peptides are antihypertensive, antioxidant, learning improvement, and anticancer, among others. Furthermore, WP could be applied in the development of functional foods or dietary supplements, such as delivery systems and food additives, among others. This review summarizes recent knowledge on the nutritional, functional, and bioactive peptide aspects of WP and possible future products, providing a theoretical reference for the utilization and development of oil crop waste.
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Affiliation(s)
- Chaoting Wen
- College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China
| | - Zhiyi Zhang
- College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China
| | - Liyan Cao
- College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China
| | - Guoyan Liu
- College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China
| | - Li Liang
- College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China
| | - Xiaofang Liu
- School of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, China
| | - Jixian Zhang
- College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China
| | - Youdong Li
- College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China
| | - Xinquan Yang
- Dongguan Chuangwei Precision Nutrition and Health Innovation Center, Dong guan 523000, China
| | - Shugang Li
- Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province/School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Jiaoyan Ren
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 51064, China
| | - Xin Xu
- College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China
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Preparation and Properties of Blended Composite Film Manufactured Using Walnut-Peptide-Chitosan-Sodium Alginate. Foods 2022; 11:foods11121758. [PMID: 35741956 PMCID: PMC9223285 DOI: 10.3390/foods11121758] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2022] [Revised: 06/11/2022] [Accepted: 06/11/2022] [Indexed: 02/01/2023] Open
Abstract
In this study, layer-by-layer assembly was performed to prepare sodium alginate (SA) layer and walnut-peptide-chitosan (CS) bilayer composite films. Genipin was adopted to crosslink CS and walnut peptide. The properties of walnut peptide-CS-SA composite film were determined, and the influence of material ratio on the performance of composite film was explored. According to the results, the mechanical tensile property, oil absorption property, and water vapor barrier property of the composite film were improved with the presence of genipin. Moreover, the proportion of CS and walnut peptide had significant effects on color, transmittance, mechanical properties, barrier properties, and antioxidant properties of the composite films. Among them, the composite film containing 1% (w/v) CS, 1% (w/v) walnut peptide, and 0.01% (w/v) genipin showed the best performance, with a tensile strength of 3.65 MPa, elongation at break of 30.82%, water vapor permeability of 0.60 g·mm·m-2·h-1·kPa-1, oil absorption of 0.85%, and the three-phase electrochemistry of 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging rate of 25.59%. Under this condition, the tensile property, barrier property, and oxidation resistance of the composite film are good, which can provide a good preservation effect for food, and has great application potential.
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