ArticleFoods (Basel, Switzerland)2025
Modifying the Structural and Functional Properties of Walnut Glutenin Through Atmospheric Cold Plasma Treatment: Evaluation of Treatment Times Effects.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed.
- Functional Characteristics of Walnut Protein Fractions and Rutin Loading by Albumin.Foods (Basel, Switzerland) · 2026Article
- Effects of Treatment Methods on the Formation, Structure, and Functional Properties of Soy Protein Amyloid Fibrils.Foods (Basel, Switzerland) · 2025Article
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Authors and funding
9 authors.
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Abstract
Walnut gluten (WGLU) is a plant-based protein rich in essential amino acids for the human body. Due to its poor water solubility and functional properties, its application in the food industry is limited. For the first time, this study looks into how different durations (0, 30, 60, 90, and 120 s) of atmospheric cold plasma (ACP) treatment affect the structure and functional properties of WGLU. ACP processing destroys the spatial structure of the WGLU and alters its functional properties. The comprehensive performance reached its best after 60 s of ACP treatment, the main manifestations included increased β-sheet content, reduced α-helix content, and unfolding of the tertiary structure, which ultimately improved the stability of emulsification and foam. Meanwhile, the solubility (86.35%), water retention rate (2.15 g/g), oil retention rate (5.31 g/g), emulsification rate (10.59 m
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