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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Hlavní autoři:	Liwen Chai, Wei Shi, Yunxia Tan, Xudong Che, Jiankang Lu, Bingyao Bai, Chunlan Zhang
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2025-05-01
Edice:	Foods
Témata:	walnut protein isolate pH-shifted walnut protein functionality walnut protein structural properties
On-line přístup:	https://www.mdpi.com/2304-8158/14/10/1754
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