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Article Abstract
This study investigated the effects of a double-modification process involving Alcalase hydrolysis (1, 3, and 5 min) and ultrasound treatment (360 W, 15 min) on the functional properties and characteristics of walnut protein isolate (WPI). Among the treatments, WPI hydrolyzed for 3 min and subjected to ultrasound (WEU-3) demonstrated the highest water-holding capacity of 3.66 g/g and solubility of 34.68 %. Gels were subsequently prepared using transglutaminase (TG) to cross-link WEU-5, which served as a carrier for riboflavin. Scanning electron microscopy revealed a compact and homogeneous network structure in the gels. Low-field nuclear magnetic resonance analysis indicated that TG cross-linking facilitated the migration of bound water into the gel network, enhancing its rheological properties. During simulated gastrointestinal digestion, the sample treated with 30 U/g of TG showed the lowest riboflavin release (73.02 %) after 360 min. These findings suggest that the double-modification process combined with TG treatment improves the gelling properties and nutrient delivery potential of WPI.
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| http://dx.doi.org/10.1016/j.foodchem.2025.144247 | DOI Listing |
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