Effect of NaCl on the Rheological, Structural, and Gelling Properties of Walnut Protein Isolate-κ-Carrageenan Composite Gels
Yuqing Lei, Hui Ouyang, Peng Wu, Xiongwei Yu, Long Jin, Shugang Li
Gels
Abstract
In this study, we discovered that a certain concentration of Na<sup>+</sup> (15 mM) significantly improved the bond strength (12.94 ± 0.93 MPa), thermal stability (72.68 °C), rheological properties, and textural attributes of walnut protein isolate (WNPI)-κ-carrageenan (KC) composite gel. Electrostatic force, hydrophobic interaction, hydrogen bond, and disulfide bond were also significantly strengthened; the α-helix decreased, and the β-sheet increased in the secondary structure, indicating that the protein molecules in the gel system aggregated in an orderly manner, which led to a much denser and more uniform gel network as well as improved water-holding capacity. In this experimental research, we developed a new type of walnut protein gel that could provide technical support for the high-value utilization and quality control of walnut protein.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
15 mM NaCl improves bond strength, thermal stability, rheological properties, and textural attributes of walnut protein isolate (WNPI)-κ-carrageenan (KC) composite gel
“In this study, we discovered that a certain concentration of Na+ (15 mM) significantly improved the bond strength (12.94 ± 0.93 MPa), thermal stability (72.68 °C), rheological properties, and textural...”
15 mM NaCl decreases α-helix in the secondary structure
“the α-helix decreased, and the β-sheet increased in the secondary structure”
15 mM NaCl increases β-sheet in the secondary structure
“the α-helix decreased, and the β-sheet increased in the secondary structure”