Ultrasonic-boosted succinylation of walnut protein isolate: Unlocking enhanced functionalities and structural insights
This study aims to improve the functional properties of walnut protein isolate (WPI), particularly its solubility and interfacial activity, through ultrasound-assisted succinylation. WPI was treated with succinic anhydride at concentrations of 5 %, 10 %, and 15 % (w/w), with or without ultrasound as...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-08-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525007503 |
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| author | Weizhuo Zhu Liping Sun Ying Gu Yongliang Zhuang Gaopeng Zhang Xuejing Fan Yangyue Ding |
| author_facet | Weizhuo Zhu Liping Sun Ying Gu Yongliang Zhuang Gaopeng Zhang Xuejing Fan Yangyue Ding |
| author_sort | Weizhuo Zhu |
| collection | DOAJ |
| description | This study aims to improve the functional properties of walnut protein isolate (WPI), particularly its solubility and interfacial activity, through ultrasound-assisted succinylation. WPI was treated with succinic anhydride at concentrations of 5 %, 10 %, and 15 % (w/w), with or without ultrasound assistance (300 W, 20 min). The effects on WPI's structure and functionality were systematically evaluated. Succinylation improved protein functionality, and ultrasound further enhanced this by promoting unfolding and increasing modification efficiency. FTIR, fluorescence spectroscopy, and SDS-PAGE analyses revealed notable changes in secondary and tertiary structures. Microscopic observations showed that succinylation transformed WPI into a more dispersed flake-like structure. These structural changes contributed to a 2.85-fold improvement in solubility. Molecular dynamics simulations revealed the mechanism by which ultrasound promotes the succinylation reaction. Pearson correlation confirmed strong links between succinylation degree, solubility, and functional performance. This study provides an effective way to improve plant protein function. |
| format | Article |
| id | doaj-art-9384b5ddd9324fc78c932c58853eacda |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-08-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-9384b5ddd9324fc78c932c58853eacda2025-08-20T03:41:17ZengElsevierFood Chemistry: X2590-15752025-08-013010290310.1016/j.fochx.2025.102903Ultrasonic-boosted succinylation of walnut protein isolate: Unlocking enhanced functionalities and structural insightsWeizhuo Zhu0Liping Sun1Ying Gu2Yongliang Zhuang3Gaopeng Zhang4Xuejing Fan5Yangyue Ding6Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, ChinaFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, ChinaFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, ChinaFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, ChinaCollege of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, ChinaFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; Corresponding authors.Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; Corresponding authors.This study aims to improve the functional properties of walnut protein isolate (WPI), particularly its solubility and interfacial activity, through ultrasound-assisted succinylation. WPI was treated with succinic anhydride at concentrations of 5 %, 10 %, and 15 % (w/w), with or without ultrasound assistance (300 W, 20 min). The effects on WPI's structure and functionality were systematically evaluated. Succinylation improved protein functionality, and ultrasound further enhanced this by promoting unfolding and increasing modification efficiency. FTIR, fluorescence spectroscopy, and SDS-PAGE analyses revealed notable changes in secondary and tertiary structures. Microscopic observations showed that succinylation transformed WPI into a more dispersed flake-like structure. These structural changes contributed to a 2.85-fold improvement in solubility. Molecular dynamics simulations revealed the mechanism by which ultrasound promotes the succinylation reaction. Pearson correlation confirmed strong links between succinylation degree, solubility, and functional performance. This study provides an effective way to improve plant protein function.http://www.sciencedirect.com/science/article/pii/S2590157525007503Walnut protein isolateSuccinylationUltrasonicationFunctional properties |
| spellingShingle | Weizhuo Zhu Liping Sun Ying Gu Yongliang Zhuang Gaopeng Zhang Xuejing Fan Yangyue Ding Ultrasonic-boosted succinylation of walnut protein isolate: Unlocking enhanced functionalities and structural insights Food Chemistry: X Walnut protein isolate Succinylation Ultrasonication Functional properties |
| title | Ultrasonic-boosted succinylation of walnut protein isolate: Unlocking enhanced functionalities and structural insights |
| title_full | Ultrasonic-boosted succinylation of walnut protein isolate: Unlocking enhanced functionalities and structural insights |
| title_fullStr | Ultrasonic-boosted succinylation of walnut protein isolate: Unlocking enhanced functionalities and structural insights |
| title_full_unstemmed | Ultrasonic-boosted succinylation of walnut protein isolate: Unlocking enhanced functionalities and structural insights |
| title_short | Ultrasonic-boosted succinylation of walnut protein isolate: Unlocking enhanced functionalities and structural insights |
| title_sort | ultrasonic boosted succinylation of walnut protein isolate unlocking enhanced functionalities and structural insights |
| topic | Walnut protein isolate Succinylation Ultrasonication Functional properties |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525007503 |
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