Effect of pH-Shifted Compound Heating Treatment on the Structure and Properties of Walnut Protein Isolate

This study aims to explore the effect of pH on the solubility of walnut protein isolate (WPI) across a pH range of 7.0 to 12.0. The findings reveal that WPI solubility increased with rising pH levels, reaching a maximum solubility of 61.13% (4.79 mg/mL) at pH 12.0. Building on these results, WPI was...

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Principais autores:	Liwen Chai, Wei Shi, Yunxia Tan, Xudong Che, Jiankang Lu, Bingyao Bai, Chunlan Zhang
פורמט:	Artigo
שפה:	Inglês
יצא לאור:	MDPI AG 2025-05-01
סדרה:	Foods
נושאים:	walnut protein isolate pH-shifted walnut protein functionality walnut protein structural properties
גישה מקוונת:	https://www.mdpi.com/2304-8158/14/10/1754
תגים:	הוספת תג אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!