Composition, structure, and interfacial rheological properties of walnut glutelin
Walnut glutelin is a storage protein of high nutritional value, but its composition, structure, and applications in foods have not been fully studied. In this work, walnut glutelin was obtained using the Osborne fractionation method and identified by liquid chromatography-tandem mass spectrometry. T...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
De Gruyter
2025-07-01
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| Series: | Applied Rheology |
| Subjects: | |
| Online Access: | https://doi.org/10.1515/arh-2025-0047 |
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| Summary: | Walnut glutelin is a storage protein of high nutritional value, but its composition, structure, and applications in foods have not been fully studied. In this work, walnut glutelin was obtained using the Osborne fractionation method and identified by liquid chromatography-tandem mass spectrometry. The main components of the extracted walnut glutelin were legumin B-like, 11S globulin-like, 11S globulin seed storage protein Jug r 4, and 11S globulin seed storage protein 2-like. Besides, the adsorption behaviors of walnut glutelin and its linear as well as nonlinear rheological properties at the air–water interface were investigated. Results showed that at a low concentration of 10 μg/mL (<critical aggregation concentration), walnut glutelin reduced the interfacial tension to 59 mN/m after adsorption, permeation, and rearrangement at the air–water interface, suggesting that walnut glutelin has the ability to stabilize the air–water interface. Meanwhile, the solid-like interfacial film formed by walnut glutelin exhibited a high elastic modulus (35–45 mN m−1) and good mechanical properties over the tested amplitudes (8–40%). These findings demonstrate that walnut glutelin is a promising stabilizer for foamed food products. |
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| ISSN: | 1617-8106 |