ArticlePlant foods for human nutrition (Dordrecht, Netherlands)2024
Characterization and Techno-Functional Properties of High Protein Walnut Flour from an Oil by-Product.
Article in Plant foods for human nutrition (Dordrecht, Netherlands), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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3 citing papers in PubMed.
- Ultrasound-Extracted Red Grape Seed Protein as a Partial Egg Replacer in Cake Formulation.Journal of food science · 2026Article
- Impact of Extrusion Conditions on Quinoa (Chenopodium quinoa) Flour Properties.Plant foods for human nutrition (Dordrecht, Netherlands) · 2025Article
- Oil Extraction Systems Influence the Techno-Functional and Nutritional Properties of Pistachio Processing By-Products.Foods (Basel, Switzerland) · 2025Article
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3 authors.
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Abstract
A high protein walnut flour (HPWF) was obtained by defatting walnut flour (WF), which is a by-product of the oil industry. The objective of this study was the chemical and techno-functional characterization of HPWF. Composition, amino acid content, protein secondary structure, protein solubility and thermal transitions were measured. Besides, the techno-functional properties, emulsion activity and stability, and water holding and oil absorption capacities, of HPWF were evaluated. Also, the molecular mass of proteins under denaturing conditions and the microstructure of HPWF were evaluated by electrophoresis and confocal scanning laser microscopy, respectively. HPWF had 55.4% protein content and 21.5% total dietary fibre. In terms of HPWF amino acid composition, the limiting amino acids were the sulphurated cysteine and methionine. By FTIR analysis, the main secondary structures were β-sheet (49%) followed by α-helix (24%); both structures are considered to be ordered. Likewise, HPWF soluble proteins increased at basic pH and HPWF proteins were separated in 11 bands with molecular masses ranging from 97 kDa to 18 kDa by electrophoresis. With respect to techno-functional properties, HPWF presented good emulsion activity (51%) and high thermal emulsion stability (46%). In addition, HPWF retained 571% and 242% of water and oil by weight, respectively. Finally, the micrograph showed the predominance of protein structures and fibre fragments, and the presence of few lipids mostly trapped. These results showed that HPWF is an interesting source of plant-based proteins and walnut flour can be used to obtain high protein ingredients from non-traditional sources.
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