Influence of roast processing on secondary structure,surface hydrophobicity and emulsifying properties of walnut protein

The properties of roasted walnut proteins were investigated in this study.The micro- structure observed by SEM were turned from vesicular to flaky.The amount of α- helix conformation of roasted protein was reduced from42.7% to 27.6%,the amount of β- turn was increased from 17.3% to 25.3%,the amount of random coil was increased from 24.7% to 32.7%,the amount of β- pleated sheet was not changed. The interfacial tension was declined from 20.98 to 18.49,the surface hydrophobicity was declined from 316.14 to 297.55.Three kinds of vegetable oil and toasted protein were emulsified. The stability index of peanut oil was 15.98,the soybean oil was14.53,the sunflower seed oil was 14.55.