Guangdong Provincial Key Laboratory of Applied Botany, Key State Laboratory of Plant Diversity and Specialty Crops, Key Laboratory of National Forestry and Grassland Administration on Plant Conservation and Utilization in Southern China, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, China.
South China National Botanical Garden, Guangzhou, China.
J Sci Food Agric. 2024 Oct;104(13):8321-8331. doi: 10.1002/jsfa.13666. Epub 2024 Jun 20.
Walnut protein (WP) is recognized as a valuable plant protein. However, the poor solubility and functional properties limit its application in the food industry. It is a great requirement to improve the physicochemical properties of WP.
Following a 90 min restricted enzymatic hydrolysis period, the solubility of WP significantly increased from 3.24% to 54.54%, with the majority of WP hydrolysates (WPHs) possessing a molecular weight exceeding 50 kDa. Circular dichroism spectra showed that post-hydrolysis, the structure of the protein became more flexible, while the hydrolysis time did not significantly alter the protein's secondary structure. After hydrolysis, WP's surface hydrophobicity significantly increased from 2279 to 6100. Furthermore, WPHs exhibited a strong capacity for icariin loading and micelle formation with critical micelle concentration values of 0.71, 0.99 and 1.09 mg mL, respectively. Moreover, similar immuno-enhancement activities were observed in WPHs. After exposure to WPHs, the pinocytosis of RAW264.7 macrophages was significantly improved. WPH treatment also increased the production of nitric oxide, interleukin-6 (IL-6) and tumor necrosis factor-α (TNF-α) in macrophages. Up-regulation of mRNA expressions of IL-6, inducible nitric oxide synthase (iNOS) and TNF-α was observed in a dose-dependent manner.
The enhancement of functionality and bioactivity in WP can be achieved through the application of limited enzyme digestion with trypsin. This process effectively augments the nutritional value and utility of the protein, making it a valuable component in various dietary applications. © 2024 Society of Chemical Industry.
山核桃蛋白（WP）被认为是一种有价值的植物蛋白。然而，其较差的溶解性和功能特性限制了其在食品工业中的应用。改善 WP 的物理化学性质是一个巨大的需求。
在 90 分钟的限制酶解时间后，WP 的溶解度从 3.24%显著增加到 54.54%，大部分 WP 水解产物（WPHs）的分子量超过 50 kDa。圆二色光谱表明，水解后，蛋白质的结构变得更加灵活，而水解时间并没有显著改变蛋白质的二级结构。水解后，WP 的表面疏水性从 2279 显著增加到 6100。此外，WPHs 具有很强的淫羊藿素负载能力和胶束形成能力，其临界胶束浓度值分别为 0.71、0.99 和 1.09 mg mL。此外，在 WPHs 中也观察到相似的免疫增强活性。在暴露于 WPHs 后，RAW264.7 巨噬细胞的胞吞作用明显改善。WPH 处理还增加了巨噬细胞中一氧化氮、白细胞介素-6（IL-6）和肿瘤坏死因子-α（TNF-α）的产生。IL-6、诱导型一氧化氮合酶（iNOS）和 TNF-α 的 mRNA 表达呈剂量依赖性上调。
通过应用胰蛋白酶进行有限的酶解，可以提高 WP 的功能和生物活性。该过程有效地提高了蛋白质的营养价值和用途，使其成为各种饮食应用中的有价值成分。© 2024 化学工业协会。
