ArticleJournal of food science and technology2023
Characterization of walnut protein isolate-polyphenol nanoconjugates for the developing a food-grade delivery system.
Article in Journal of food science and technology, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Fabrication and characterization of walnut protein-polyphenol conjugates from hickory by-products: Structure and interaction mechanism analysis.Food chemistry: X · 2026Article
- Effects of chlorogenic acid on the interfacial properties and physical stability of sunflower oil body emulsions: Insights from a reconstructed protein-emulsion model.Food chemistry: X · 2026Article
- Structural and Antioxidant Comparison Between Native WPI and WPI-Resveratrol Non-Covalent Complex.Antioxidants (Basel, Switzerland) · 2026Article
- Research Progress on Protein-Polyphenol Interaction Mechanisms and Structure-Activity Relationship Modified by Physical Fields.Foods (Basel, Switzerland) · 2026Review
- Advancing cancer therapy: Nanomaterial-based encapsulation strategies for enhanced delivery and efficacy of curcumin.Materials today. Bio · 2025Review
- From By-Products to Promising Bifunctional Food Ingredients: Physicochemical Characterization and Antioxidant and Emulsifying Improvement Evaluation Based on the Synergy of Phenolic Acids, Flavonoids and Tannins with Bovine Liver Hydrolysates.Foods (Basel, Switzerland) · 2025Article
- The effects of the interaction between cyanidin-3-O-glucoside (C3G) and walnut protein isolate (WPI) on the thermal and oxidative stability of C3G.Food science & nutrition · 2024Article
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Authors and funding
5 authors.
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Abstract
This study investigated the effects of the interaction of walnut protein isolate (WPI) with epigallocatechin gallate (EGCG), chlorogenic acid (CLA), (+)-catechin (CA), and ellagic acid (EA) on the structural and functional properties of proteins. The results for polyphenol binding equivalents and content of free amino and sulfhydryl groups as well as those from sodium dodecyl sulfate‒polyacrylamide gel electrophoresis confirmed the covalent interaction between WPI and the polyphenols. The binding capacities of the WPI-polyphenol mixtures and conjugates were as follows: WPI-EGCG > WPI-CLA > WPI-CA > WPI-EA. Fourier transform infrared spectroscopy (FTIR) and fluorescence spectrum analysis identified changes in the protein structure. The conjugation process obviously increased the polyphenols' antioxidant properties and the surface hydrophobicity was substantially reduced. WPI-EGCG conjugates had the best functional properties, followed by WPI-CLA, WPI-CA, and WPI-EA. Lycopene (LYC) was loaded into nanocarriers by WPI-EGCG self-assembly. These results indicated that WPI-polyphenol conjugates can be utilized to develop food-grade delivery systems to protect chemically lipophilic bioactive compounds. Graphical abstract: Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-023-05768-2.
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