Jinjin Zhao

Shihezi University

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Miaomiao Han

Shihezi University

Qingzhi Wu

Shihezi University

Jingyuan Zhang

Chinese Academy of Sciences

Meiqiu Dong

Ji Hua Laboratory

Yingjie Zhao

Qingdao University of Science and Technology

Zhixiang Gao

University of Science and Technology of China

Lei Kang

Technical Institute of Physics and Chemistry

Xiaoying Mao

Shihezi University

Yue Fu

Harbin Institute of Technology

Zhijuan Wang

The Synergetic Innovation Center for Advanced Materials

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Chinese Academy of Sciences

Shihezi University

University of Science and Technology of China

Technical Institute of Physics and Chemistry

University of Chinese Academy of Sciences

Jinan University

Ningbo Institute of Industrial Technology

CAS Key Laboratory of Urban Pollutant Conversion

Hefei University

Shanxi Datong University

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Effects of Packaging Materials on Structural and Simulated Digestive Characteristics of Walnut Protein during Accelerated Storage

Foods (2023)

Miaomiao Han Jinjin Zhao Qingzhi Wu Xiaoying Mao Jian Zhang

Walnuts are rich in fat and proteins that become oxidized during the processing and storage conditions of their kernels. In this study, the effect of three packaging materials (e.g., polyethylene sealed packaging, polyamide/polyethylene vacuum packaging, and polyethylene terephthalate/aluminum foil/polyethylene vacuum packaging) were investigated on the oxidation, structural and digestive properties of walnut kernel proteins. Results showed that the amino acid content gradually decreased and carbonyl derivatives and dityrosine were formed during storage. The protein molecule structure became disordered as the α-helix decreased and the random coil increased. The endogenous fluorescence intensity decreased and the maximum fluorescence value was blue-shifted. After 15 days of storage, surface hydrophobicity decreased, while SDS-PAGE and HPLC indicated the formation of large protein aggregates, leading to a reduction in solubility. By simulating gastrointestinal digestion, we found that oxidation adversely affected the digestive properties of walnut protein isolate and protein digestibility was best for polyethylene terephthalate/aluminum foil/polyethylene vacuum packaging. The degree of protein oxidation in walnuts increased during storage, which showed that except for fat oxidation, the effect of protein oxidation on quality should be considered. The results of the study provided new ideas and methods for walnut quality control.

Low-density polyethylene

10.3390/foods12030620

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CCDC 2248507: Experimental Crystal Structure Determination

The Cambridge Structural Database (2023)

Jinjin Zhao Yee Lin Phang Zhijuan Wang Fentahun Wondu Dagnaw Yi-Hong Lu

An entry from the Cambridge Structural Database, the world’s repository for small molecule crystal structures. The entry contains experimental data from a crystal diffraction study. The deposited dataset for this entry is freely available from the CCDC and typically includes 3D coordinates, cell parameters, space group, experimental conditions and quality measures.

10.5517/ccdc.csd.cc2fgrh5

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CCDC 2184509: Experimental Crystal Structure Determination

The Cambridge Structural Database (2023)

Jinjin Zhao Hao Huo Yingjie Zhao Yangwu Guo Meiqiu Dong

10.5517/ccdc.csd.cc2cb51y

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CCDC 2234919: Experimental Crystal Structure Determination

The Cambridge Structural Database (2023)

Ye Tian Jinjin Zhao Wan-Xin Zheng Junmin Zhang Zhijuan Wang

10.5517/ccdc.csd.cc2f0m58

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CCDC 2184510: Experimental Crystal Structure Determination

The Cambridge Structural Database (2023)

Jinjin Zhao Hao Huo Yingjie Zhao Yangwu Guo Meiqiu Dong

10.5517/ccdc.csd.cc2cb52z

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Effect of Oxidative Modification by Peroxyl Radical on the Characterization and Identification of Oxidative Aggregates and In Vitro Digestion Products of Walnut (Juglans regia L.) Protein Isolates

Foods (2022)

Jinjin Zhao Miaomiao Han Qingzhi Wu Xiaoying Mao Jian Zhang

Walnut protein is a key plant protein resource due to its high nutritional value, but walnuts are prone to oxidation during storage and processing. This article explored the oxidative modification and digestion mechanism of walnut protein isolates by peroxyl radical and obtained new findings. SDS-PAGE and spectral analysis were used to identify structural changes in the protein after oxidative modification, and LC-MS/MS was used to identify the digestion products. The findings demonstrated that as the AAPH concentration increased, protein carbonyl content increased from 2.36 to 5.12 nmol/mg, while free sulfhydryl content, free amino content, and surface hydrophobicity decreased from 4.30 nmol/mg, 1.47 μmol/mg, and 167.92 to 1.72 nmol/mg, 1.13 μmol/mg, and 40.93 nmol/mg, respectively. Furthermore, the result of Tricine-SDS-PAGE in vitro digestion revealed that protein oxidation could cause gastric digestion resistance and a tendency for intestinal digestion promotion. Carbonyl content increased dramatically during the early stages of gastric digestion and again after 90 min of intestine digestion, and LC-MS/MS identified the last digestive products of the stomach and intestine as essential seed storage proteins. Oxidation causes walnut proteins to form aggregates, which are then re-oxidized during digestion, and proper oxidative modification may benefit intestinal digestion.

Digestion

10.3390/foods11244104

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Citations (5)