Influence of pH and salt concentration on functional properties of walnut protein from different extraction methods

The effect of pH and NaCl on solubility and functional properties of walnut proteins obtained through AOT reverse micelles, enzyme-assisted reverse micelles and aqueous phase extraction methods was investigated and compared. Extraction yield, foaming properties, water holding capacities of protein obtained through enzyme-assisted reverse micelles at pH 2–12 and NaCl concentration 0.1–1 M were significantly higher than those of the AOT reverse micelles and aqueous phase extracted two. The solubility of proteins by AOT reverse micelles and enzyme-assisted reverse micelles at certain pH and NaCl concentration had no significant difference, but was higher that of the aqueous buffer. Oil holding capacity of three proteins was 2.35, 3.96 and 1.08 cm3/g, respectively. At pH 6–12 and NaCl concentration 0.1–1 M, the emulsifying activity of protein from AOT reverse micelles was higher than those of other two methods, while the emulsifying stability of protein from enzyme-assisted reverse micelles was the highest. The functional properties of walnut proteins were affected by extraction methods. It indicated that the walnut protein might be potentially applied in food industry as a food ingredient.